一、卫生组织制度:1.领导亲自抓卫生工作,有人具体负责,有明确的岗位责任制,有定期检查评比制度。2.坚持每市一清扫,每天小洗扫,每周大洗扫的卫生制度。二、食品防污染情况:1.由原料到成品严格执行“四不”制度(不买、不收、不制、不卖变质食品)。2.要有清洁卫生的防蝇、防尘、防腐、防污染设备,并合理使用,使全部熟食品得到遮 First, the WHO system: 1. The leadership personally grasp the health work, someone specific responsibility, a clear job responsibility system, there are regular checks appraisal system. 2. Insist on cleaning every city, a small daily cleaning, weekly cleaning system. Second, the food pollution prevention: 1. From raw materials to finished products strictly implement the “four noes” system (do not buy, do not accept, not system, do not sell bad food). 2. To have a clean and sanitary anti-flies, dust, corrosion, pollution prevention equipment, and reasonable use, so that all cooked food get covered