一、组织领导及制度:1.领导亲抓和有人具体负责卫生工作,有明确的岗位卫生责任制,有定期检查评比制度。2.坚持每天早、午清扫,晚上收市小洗扫,每周大洗扫的卫生制度,交接班时要交接卫生任务。3.有健全的食品卫生质量检验制度。二、防止食品污染措施:1.食品进货及出售,要有严密的卫生验收和检查制度。对腐烂霉变、有异味等不符合卫生要求的食品,不进货,不出售。 First, the organizational leadership and system: 1. Leading pro-and some people specifically responsible for health work, a clear job responsibility system for health, regular inspection system. 2 insist on daily morning and afternoon cleaning, closing small wash at night, weekly cleaning system, to hand over the delivery of health tasks. 3. Have a sound food hygiene quality inspection system. Second, to prevent food contamination measures: 1. Food purchase and sale, there must be strict hygiene inspection and inspection system. On the rot mold, smell, etc. do not meet the health requirements of the food, not purchase, not for sale.