What system does the catering service provider establish and implement for employees?

The Food Safety Operation Standard for Catering Services (No.[20 1 1]395 of the State Food and Drug Administration) issued by the US Food and Drug Administration stipulates: Article 10 The basic requirements for food safety managers are: (1) Good health and valid health certificates. (2) Having at least 2 years working experience in food safety in catering services. (3) Holding a valid training certificate. Article 11 Requirements for health management of employees: (1) Employees (including new and temporary employees) shall obtain health certificates before taking up their posts. (two) to carry out a health examination every year, and to carry out temporary health examination when necessary. (3) Persons suffering from diseases listed in Article 23 of the Regulations for the Implementation of the Food Safety Law shall not engage in direct contact with imported food. (four) catering service providers should establish a daily morning inspection system. People who have diseases that hinder food safety, such as fever, diarrhea, skin trauma or infection, pharyngeal inflammation, etc., should leave their posts immediately, and can only resume their posts after finding out the causes and curing the diseases that hinder food safety. Article 12 Personal hygiene requirements for employees: (1) Maintain good personal hygiene, wear clean work clothes and working caps when working, and do not expose hair, and do not leave long nails, nail polish and accessories. Operators in special rooms should wear masks. (2) Wash your hands before the operation, keep your hands clean during the operation, and wash your hands in time after your hands are contaminated. Hand washing and disinfection shall conform to the Recommended Methods for Hand Washing and Disinfection of Catering Service Employees (see Annex 5). (3) Operators who come into contact with food for direct consumption shall wash their hands and disinfect: 1. Before handling food; 2. After using the bathroom; 3. After contact with raw food; 4. After contact with contaminated tools and equipment; 5. After coughing, sneezing or blowing your nose; 6. After handling animals or wastes; 7. After touching ears, nose, hair, face, mouth or other parts of the body; 8. After engaging in any activity that may pollute your hands. (4) Operators in special rooms should change special work clothes and wear masks when entering special rooms. Hand washing and disinfection should be strictly carried out before operation, and disinfection should be carried out in time during operation. Don't wear the work clothes and working caps of the special room to engage in work unrelated to the operation of the special room. (5) Personal belongings shall not be brought into the food processing zone. (6) It is forbidden to smoke, eat or engage in other acts that may pollute food in food processing areas. (7) Non-operating personnel entering the food processing area shall meet the hygiene requirements of on-site operators. Article 13 Management requirements for employees' work clothes: (1) Work clothes (including clothes, hats and masks) should be made of white or light-colored fabrics, and work clothes in special rooms should be different in color or style. (2) Work clothes should be replaced regularly and kept clean. The work clothes of operators who come into contact with direct food should be changed every day. (3) Employees should take off their work clothes in the food processing area before going to the toilet. (4) Work clothes to be cleaned should be far away from food processing areas. (five) each employee shall not be less than 2 sets of work clothes. Article 14 Personnel training requirements: (1) Employees (including new and temporary employees) shall participate in food safety training, and they can only take up their posts after passing the training. (two) employees should participate in training in accordance with the training plan and requirements. (3) In principle, food safety management personnel shall receive no less than 40 hours of food safety training for catering services every year.