1. Show health certificate;
2. Wear clean clothes (overalls, hats, masks, etc.) during working hours. );
3. Cut your nails and wash your hands frequently;
4. Patients with cold can't go to work.
(2) Environmental sanitation requirements of the canteen
1. Doors, windows, ceilings and fans in kitchens and restaurants are required to be cleaned once a week;
2. The tables and chairs in the canteen should be neatly arranged and cleaned every day, and there should be no oil stains or dirt.
3. Doors, windows, ceilings and fans in kitchens and restaurants are required to be cleaned once a week;
4. Remove the generated garbage and waste food in time;
5. Don't smoke in the kitchen;
6. All the above shall be carried out according to the hygienic standard of Peilang canteen.
How to arrange the meal list of enterprise employees
On Monday, onions were baked into rows of steamed eggs with minced meat, mushrooms, cabbage, seaweed, shrimp skin soup, tomato sauce, fish pieces, fried pork with beans, garlic paste and cucumber soup.
Fried pork belly, green pepper, silver bud bone and winter melon soup with chicken leg, celery, beef, edamame, winter melon and yellow egg soup on Tuesday.
On Wednesday, salted shrimp, garlic leaves, Sichuan-style pork, scallion oil, radish, kelp bone soup, sweet and sour small row of louvers, stir-fried cabbage, peeled cabbage soup.
Braised pork ribs with Kung Pao chicken oil, vegetables, tomato and egg soup, stewed pork slices with lion's head and green beans, and stewed tofu soup with three shredded sauerkraut on Thursday.
Friday fried chicken wings, spiced beef, green peppers, shredded potatoes, lotus root bone soup, crispy duck, bergamot, fried pork slices, fried cabbage with fungus and rich silver fish soup.
Stir-fried hairtail and onion on Saturday, stir-fried pork ears, stir-fried grass head and pork belly, cold winter melon soup, barbecued shrimp, fried celery, colorful radish, fish head and tofu soup
Braised mutton and leek with ginger and stir-fried curry cabbage, small row of winter melon soup and steamed crucian carp, potato, roast chicken, lettuce, beef and radish soup in oyster sauce on Sunday.