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Hygiene system in catering operation room

一、There must be a dedicated person responsible for indoor and outdoor hygiene，Keep it clean、Tidy、Clean、Hygiene，Preservation of main and non-staple foods、Fly prevention、Dustproof、m88 online bettingm88 slot machine casinoComplete anti-theft equipment。

二、Pay attention to literature，Strictly implement the "Food Safety Law"，Finished product、Semi-finished product、Store raw and cooked products separately，And clearly marked。

三、Staff must pay attention to hygiene，Improve your own quality，Do it"五千"，ie: take a shower frequently、Qin haircut、Wash your hands frequently、Cut your nails frequently、Change work clothes frequently。Wear work clothes when working、Wear a work hat。

four、The staff does not process、Do not handle toxic food that does not meet hygienic standards or is moldy and spoiled。

五、Strict hygiene requirements，Regularly check inventory items，Prevent food poisoning。