1. Wear clean work clothes and working cap, and your hair shall not be exposed. No smoking.

2. Keep your hands clean during the operation and wash your hands before the operation. When handling direct food, hands should be disinfected.

3. Employees dealing in direct food should wash their hands under the following circumstances: before starting work; Before handling food; After going to the toilet; After processing raw food; After handling contaminated equipment or tableware; After coughing, sneezing or blowing your nose; After handling animals or wastes; After touching ears, nose, hair, mouth or other parts of the body; After engaging in other activities that may pollute your hands.

Second, the environmental sanitation requirements

1. Clean the floor and countertops in time after work every day, leaving no dead ends. Conditionally do special cleaning.

2. Steam-generating rooms should have good exhaust devices and be used normally to prevent food pollution caused by moldy walls and roofs, falling off and dripping water.

3. Garbage disposal.

4. All kinds of garbage, such as garbage generated in the kitchen, waste or food left in tableware, should be stored in a dustbin with a cover and removed in time.

5, waste water pool, open ditch food residue should be centralized cleaning.