1, Environmental Hygiene Standard: The first-class canteen should be clean and tidy, free of peculiar smell and garbage accumulation, and the walls, floors, ceilings, dining tables and tableware should be cleaned and disinfected regularly.
2, food hygiene standards: ingredients should be purchased from formal channels, in line with national food safety standards, to ensure food quality and hygiene and safety. Food processing, storage, circulation and other links should comply with national regulations and standards, and strictly control microbial, chemical and physical indicators in food.
3. Staff management standards: The first-class canteen requires employees to hold health certificates, receive professional training, have health and safety-related knowledge, and be able to abide by health standard operating procedures to ensure food safety, hygiene and quality.