1. The processing of the canteen operation room shall meet the specified requirements, and the food hygiene shall be supervised by a special person. The food procurement, storage, processing and sample retention shall be controlled step by step and strictly implemented in accordance with the regulations. The health supervisor shall make a detailed record of the actual number of diners, recipes, time, sample retention and inspection of each meal. Keep samples of each food before meals at least 100g, and keep them in a special refrigerator for 48h for future reference.

2. Tableware must be cleaned every day after use, so that it can be scraped once, washed twice, cleaned three times, disinfected four times and cleaned five times. Check the disinfection records of tableware for each meal, strictly control the time when tableware is placed on the table, and set the table within 30min minutes before meals.

3. The internal and external sanitation of the canteen must be cleaned once a meal, every day and every week.

4. The canteen staff must do a good job in health examination and have a health certificate. Anyone suffering from infectious diseases is not allowed to participate in and contact with food. The canteen should have measures to prevent flies and rats to prevent biological pollution.

5. Set up a health supervision team with strong sense of responsibility and excellent technology, and set up a special food hygiene supervision team. The responsibility should be carried out to people, and the hazard factors of each operation link should be analyzed.

6. Operators should pay attention to personal hygiene and cleanliness, and must wear masks, gloves and chef's hat, and dressing the should strictly comply with the requirements. Wash hands and disinfect with running water before operation and cooked food processing.

7. The temperature between cold dishes shall not be higher than 25 degrees Celsius, and the cold dishes shall be strictly aseptic. Operators must change clothes twice before entering the room, soak and disinfect their hands, and the knives, chopping boards, counters and spaces should be disinfected 30 minutes in advance. Cold dishes should be eaten within 3 hours after production, and fruits should be cleaned and disinfected before entering the cold dish room.

8. The health supervisor shall conduct on-site supervision for each meal, and conduct sensory inspection for each processed dish at any time, requiring the vegetables and leaves to be soaked for more than 30min; Cleaning and disinfection of decorative vegetables and fruits; Raw and cooked containers, chopping boards and knives are used separately and clearly marked; It is forbidden to mix finished products, semi-finished products and raw materials, and the refrigerator has obvious signs of storage separately. Aquatic products, vegetables and meat products should be cleaned in separate pools.