1. Restaurants, restaurants and canteens (collectively referred to as catering units) must have fixed places, and there are no cesspits,

, livestock pens, sewage pits, toxic and harmful pollution sources within 31 meters.

2. Large and medium-sized catering units (with a total area of 1.51 square meters, 81 seats, more than 1 boxes, and countless people dining in centralized canteens) should be equipped with restaurants, roughing rooms, catering rooms, cooking rooms, food preparation rooms (rooms), snack making rooms, tableware washing rooms, dressing rooms, warehouses, and fuel and waste storage places.

3. The ratio of the dining room to the kitchen and auxiliary rooms in small catering units shall not be less than 1.5: 1. Where meals (including fast food) are operated, there should be a restaurant, a roughing room, a cooking room, a tableware washing and disinfection room, a warehouse and a dressing room. Those who run products concurrently and deliver them separately

must set up a special room of more than 6 square meters. Where pasta and dry and wet snacks are operated, there should be restaurants, snack making rooms, cooking rooms, tableware washing rooms, warehouses and dressing rooms (offices).

4. The following facilities should be set up in each function room of the catering unit:

(1) A special room should be set up in the roughing room, with more than three pools and operation desks for roughing meat, poultry and vegetables, and storage shelves should be set up.

(2) There should be more than 1 pools and tables in the pantry, a special refrigerator for storing semi-finished products, and a clearly marked dish basin.

(3) The interior wall of the cooking room should be paved with white tiles to the top, and the ground should be provided with an open ditch for drainage. Smooth waterproof materials such as white tiles are pasted on three sides of the ditch, and the internal corners are curved. The ground must be supplemented with waterproof and corrosion-resistant materials, and the slope should be 1_3% in the direction of the open ditch. Fence rat metal nets at the drain and fly facilities at the suction and exhaust ports. Cooking range should use gas, oil, electric stove or partition coal stove, and the stove surface should be made of water-tight and smooth material. Above the stove, there is a ventilation, oil discharge and exhaust hood larger than the stove surface, and the speed of the exhaust hood is not less than 1.5M_S, and it is equipped with an oil feeder. The illumination of the cooking table is greater than 151Lx Cooking room advocates the use of stainless steel equipment, and there must be an appropriately sized console and a covered condiment container.

(4) The dim sum room should be equipped with cooking and exhaust facilities of the workbench washing pool.

(5) Separate rooms are set up for tableware washing and disinfection and tableware storage. The use of drug disinfection must be equipped with a "triple pool" for washing and flushing. To adopt thermal disinfection, it is necessary to set up two washing pools, and also set up a pot, an electronic disinfection cabinet, an infrared disinfection box, a dishwasher and so on. At the same time, a closed cleaning cabinet for storing sterilized tableware should be set up.

(6) The warehouse should be divided into special warehouses for staple food and non-staple food, and there should be shelves and shelves with goods more than 31 cm from the ground and the wall. The stored food should be put on the shelves in a classified way, and the raw products should be separated. Foods that are easy to disperse and absorb (such as seafood and flour, milk powder, tea, etc.) should be stored separately. It is forbidden to store personal belongings and toxic substances (such as rodenticides, flies and mosquitoes, etc.).

(7) Large and medium-sized catering units should have flush toilets and hand washing equipment. The dressing room should be set up separately according to all staff members, each with a locker. Food workers should have more than two sets of work clothes in winter and summer, and each cooked food worker should have 3-5 masks.

(8) A special room should be set up in the cooked food room (food preparation room), and a front room with hand washing and disinfection facilities should be set at its entrance. An air conditioner, an ultraviolet sterilization lamp (2-3W per square meter), a washing and disinfection pool, a special cooked food refrigerator and tool containers with obvious marks should be installed in the cooked food room.

5. The number of tableware in the catering unit should be adapted to the number of diners, with large and medium-sized units not less than 2 times the number of diners and small units not less than 3 times the number of diners.

6. The places where restaurants, kitchens and auxiliary rooms communicate with the outside world should be provided with fly-proof and dust-proof facilities (screen doors, plastic curtains, screen windows, air curtains, etc.).

7. There must be at least two closed garbage and dirt barrels which are easy to clean at the corresponding positions such as rough machining, cutting and cooking, and meal washing, and the capacity should be not less than the waste quantity of one shift.

8. The production layout of catering units should meet the requirements of "production line", and the catering production area should be strictly separated from the living area, and there should be no personal items in the business premises.

9. Tap water must be used for food production, and the water quality should meet the Hygienic Standard for Drinking Water of the People's Republic of China.

11. It is forbidden to mix and mix the rough machining pool with the tableware washing and disinfection pool.

11. It is forbidden to use tools and containers that do not meet the hygiene requirements.