Give me restaurant management information.

1. Restaurant personnel must undergo health examination and health knowledge training before taking up their posts, and they can only take up their posts after obtaining the certificate.

2. Those with the following diseases cannot be engaged in catering work: dysentery, typhoid, viral hepatitis, digestive tract infectious diseases, tuberculosis, purulent or exudative skin diseases and venereal diseases.

3. Smoking, snacking, picking ears, rubbing nose, and spitting are strictly prohibited when entering the workplace; It is strictly forbidden to wear heavy makeup, nail polish, perfume, long hair, rings and earrings.

4. Maintain personal hygiene. When producing and selling food, hands must be washed and clean work clothes and hats must be worn. When selling food for direct consumption, vending tools must be used. It is necessary to do four diligences: washing hands frequently, cutting nails frequently, bathing and haircutting frequently, and changing work clothes frequently.

5. It is strictly forbidden to bring in or store personal daily necessities and toxic substances in each operation room. Do not touch unclean items during work, and wear protective gloves after bandaging when hand is injured.

6. Sweep and remove dirt when it is dirty, and wash, clean and disinfect the workplace in time to maintain a clean and clean production and operation environment.