The catering service is light, diligent and six. Don't.

Three lightness and four diligence refer to walking lightly, speaking lightly and operating lightly; Hands, feet, mouth and eyes.

Six don't: people should take temperature and wear masks, and don't go to work with illness. The place should be clean and disinfected, not dirty. Procurement should be traced back to the source, not from unknown sources. Processing should be standardized without cross-contamination. Keep warm when storing, don't leave it for too long. Leave enough samples for the group meal, don't perfunctory.

Personnel should take temperature and wear masks, and don't go to work sick. Strictly implement the morning check-up system for employees, check their body temperature every day, and leave their posts if they have suspected symptoms of respiratory infection such as fever and cough, and seek medical advice in time; Employees must wear work clothes, hats and masks, and wash their hands frequently for disinfection.

The place should be clean and disinfected, not dirty. Ventilate, clean and disinfect dining places, operating places, tools and tableware effectively every day, and keep disinfection records. Strengthen the use of facilities and equipment to prevent rats, flies, insects and dust, and keep the place clean and hygienic.

Procurement should be traced back to the source, not from unknown sources. It is forbidden to process wild animals and their products, strictly implement the requirements for food raw materials and meat quarantine certificates, and make inspection records for incoming goods; Don't buy rotten raw materials beyond the shelf life.

Processing should be standardized without cross-contamination. Food processing should be carried out in strict accordance with the requirements of catering service operation specifications, and aquatic products, meat and vegetables should be processed separately and cooked thoroughly to avoid cross-contamination; It is necessary to strengthen the cleaning and disinfection of tableware and keep it clean.

Keep warm when storing, don't leave it for too long. Food should be made and eaten as a meal; Cooked food should not be stored at room temperature for more than 2 hours, and dust and heat protection measures should be taken. If it is stored for more than 2 hours, it should be stored below 8℃ or above 60℃.

Leave enough samples for the group meal, don't perfunctory. The variety and quantity of food should be reserved according to the standard (125g or more) for each meal, and the food should be reserved in a special refrigerator for more than 48 hours, and the samples should be recorded.