How to write a special article on catering environmental sanitation?

1. Daily hygiene 1, whether daily hygiene is arranged for every meal, and whether restaurant hygiene is arranged for every meal. 2, ceiling, wall daily hygiene, smallpox, wall without cobweb dust, no stains, water stains, peeling, peeling phenomenon. 3. Daily cleaning of floors, doors and windows, no paper, sundries and sanitary dead corners in the corners of floors. Doors, windows and glass are clean and bright. 4, dining tables and chairs and tablecloths daily hygiene, dining table, tablecloth, mouth cloth without stains, clean and tidy. 5. The number of times the floor is vacuumed or mopped every day, the floor is mopped no less than 3 times a day, and the carpet is vacuumed no less than 3 times a day. 6, the overall effect of daily hygiene, foyer, aisle without dirt, sundry, unimpeded. Potted bonsai is fresh and comfortable, without cigarette butts and waste paper. Calligraphy and painting banners are neat and beautiful, with no dust on the surface. The supporting toilet specially appoints a person to be responsible for daily hygiene, which is clean, comfortable and odorless. Second, tableware hygiene 7. Whether meals, tea sets and wine utensils are disinfected every meal, and whether tableware, tea sets and wine utensils in various restaurants are disinfected every meal. 8, all kinds of tableware surface is bright and clean, silverware, bronze tableware on time to wipe, no stains, surface discoloration phenomenon. Porcelain, stainless steel tableware and glass products have smooth and bright surfaces and no oily feeling. 9. The tableware shall be clean and hygienic, and the tray and lid shall be cleaned every meal. 10. The tablecloth and mouth cloth should be replaced once every meal. It is sanitary. The tablecloth and mouth cloth should be replaced with a new one every meal, which is smooth and clean. 1 1. Hygienic degree of various articles. All kinds of tea sets are well kept daily, with dust-proof measures and often kept clean. Three. Staff hygiene 12. Whether the physical examination and certificates meet the requirements, the staff of each restaurant shall have a physical examination once every six months and take up their posts with health certificates. People with infectious diseases are not allowed to continue working. 13, whether the personal washing hygiene of employees meets the requirements, whether employees take a bath frequently, wash their hair frequently, change their underwear frequently, and whether they have any peculiar smell. 14, the appearance of clothing is sanitary, the post clothing is neat and clean, the hairstyle is generous, and the hair is clean without dandruff. Don't drink or eat smelly food before going to work. Don't smoke or chew gum at work. Do not comb your hair, manicure, cough or sneeze in the service area. No matter what hairstyle the waitress has, she shouldn't hang over her shoulders. 15, whether the accessories meet the requirements, do not wear rings (except wedding rings), bracelets, earrings and substandard hair clips, do not leave long nails and nail polish, do not wear heavy makeup, and do not spray too strong perfume. Waiters are not allowed to have long hair or big sideburns. 16, personal hygiene habits are up to standard, and employees' personal hygiene is neat and dignified. Four. Operation hygiene 17. Wash your hands before operation, disinfect your hands before each meal, wash your hands after going to the toilet, and wash your hands as often as possible after cleaning up used dishes and touched cash. 18, the loading and delivery of vegetables meet the hygiene requirements, and trays and covers are used for loading, fetching and delivering vegetables. 19. Personal hygiene habits meet the requirements during operation, and good hygiene habits are always maintained during service operation. Don't take food with your hands. Use cold dishes for cold dishes and hot dishes for hot dishes. Trays and clips for bread and desserts, ice shovels for ice cubes. 20, whether the restaurant waiter has illegal operation phenomenon, to ensure the quality of food hygiene, it is forbidden to scratch your head, cough, sneeze with your hand over your mouth during the service process. 2 1, whether there is secondary pollution, to ensure food hygiene and prevent secondary pollution. 22. In order to prevent hair from falling into food or touching food, waiters in restaurants should not have long hair, waitresses can wear hairnets, and waiters should also wear some hair care oil to keep their hair clean. 23. Always keep the work clothes, aprons and nails clean, so as not to bring harmful bacteria into the food and affect the appetite of the guests. 24. When holding the plate, keep your thumb close to the edge of the plate. When holding a glass, only hold the bottom of the glass or the part near the bottom, and be careful not to touch the edge of the glass. When holding a fork, knife, etc. Hold the handle of the tableware. Fingers should not touch food. 25. Wipe the dining table and service counter with a disinfectant rag. Don't use rags and small towels as rags. 26. Don't touch your head, pick your nose, pick your ears and grab things in the restaurant. Cover your mouth with a tissue or handkerchief when sneezing.