5.1 Personnel Hygiene Management: 5.1.1 Personnel entering the aging room must wear work clothes, packaging shoes, hats, and masks. 5.1.2 Before starting work, personnel must wash their hands with cleaning liquid, disinfect with 84 disinfectant, enter the air shower room, disinfect their boots, and pass through the boot washing machine before starting work. 5.1.3 Makeup, jewelry, earrings, bracelets, and other decorative items are strictly prohibited in the aging room during operations. 5.1.4 It is forbidden to leave the aging room wearing work clothes, shoes, hats, and masks to other places. 5.1.5 Work clothes and other garments must be disinfected and clean before being worn for work. 5.2 Workshop Hygiene Management: 5.2.1 The aging room must not be left open for long periods to avoid direct contact with outside air. 5.2.2 Only personnel from the storage or quality inspection department are allowed to enter and exit the aging room briefly to measure carcasses and storage temperature; the storage door must be closed immediately after use. 5.2.3 Staff entering the aging room must wear work clothes and be disinfected before entry. 5.2.4 Blood stains on the floor should be promptly washed after carcasses enter the aging storage. 5.2.5 After all carcasses have exited the aging storage, the floor should be thoroughly washed with a high-pressure water gun, followed by complete disinfection, and the storage door should be closed to prohibit entry. 5.2.6 The disinfection time for the floor and equipment must not be less than 20 minutes. 5.2.7 Hanging meat equipment in the aging storage must not be reused without cleaning and disinfection. 5.2.8 The aging storage should periodically spray water on the floor to maintain humidity levels above 90%. 5.2.9 Beef from the same batch must not be stored with beef from other batches to prevent cross-contamination.