2. Before each operation, the health attendant should turn on the ultraviolet germicidal lamp for half an hour to disinfect the air, and at the same time turn on the air conditioner according to the temperature of the day to keep the indoor temperature below 25 degrees, and make relevant records.
3. Operators entering the cold dish room must change clothes for the second time, wash their hands and disinfect, and wear masks and working caps, and their mouths, noses and hair must not be exposed. Non-cold dish operators are not allowed to enter the cold dish operation room without permission.
4. Before the cutting operation, the chef in the cold dish room should wipe the cleaned countertops, chopping boards, knives and containers with a chlorine preparation with a chlorine concentration of more than 250mg∕L, and keep the chlorine preparation for more than 5 minutes.
5. Hot cooked food used for making cold dishes should be placed in the cold dish room for cooling and thorough cooling, and then put in the refrigerator for cold storage. The cold storage temperature should be controlled below 10℃, and the storage period should not exceed 48 hours (if the cold dish has been loaded but cannot be eaten immediately, the cold storage time should not exceed 8 hours), and the special person should be responsible for monitoring it every day. It is strictly forbidden to put uncooked cooked food directly into the refrigerator for refrigeration.
6. For cold dishes prepared and supplied from April to November every year, samples100g (not less than 6 kinds) should be taken from cooked meat, fish and other foods that are easy to deteriorate, and stored in the refrigerator for 24 hours for future reference. Containers for sample retention must be cleaned and disinfected in advance.
7. Cooked food that has been refrigerated should be heated by microwave oven (refrigerated for less than 6 hours) or cooked in the pot (refrigerated for more than 6 hours) before being cut or served.