When selecting a site, the food production unit must be more than 25 meters away from the pollution source.

According to the Hygienic Standard for Catering Industry and Group Dining Distribution Units:

Article 5? Hygienic requirements for site selection?

(1) It shall not be located in an area susceptible to pollution, and the area with dry terrain, water supply and drainage conditions and power supply shall be selected. ?

(2) It should be more than 25m away from pollution sources such as cesspits, sewage ponds, garbage dumps (stations) and dry toilets, and should be set outside the influence range of dust, harmful gases, radioactive substances and other diffuse pollution sources. ?

(3) It shall meet the relevant requirements of planning, environmental protection and fire control at the same time. ?

article 6? Building structure, site setting, layout, partition, area hygiene requirements?

(1) The building structure is durable, easy to maintain and keep clean, and should be able to avoid the invasion and habitat of harmful animals. ?

(2) Food handling areas should be set indoors. ?

(3) The food processing area should be rationally arranged according to the processes of raw material entry, raw material treatment, semi-finished product processing and finished product supply, and the food processing process should be a single flow direction of raw materials and cooked products, and cross-contamination should be prevented during storage and operation. Finished product channel, outlet and raw material channel, inlet, finished product channel, outlet and used tableware recycling channel and inlet should be set separately.

Extended information

The Food Safety Law of the People's Republic of China stipulates:

Article 33? Food production and operation shall conform to food safety standards and meet the following requirements:

(1) Having a place suitable for food raw material processing, food processing, packaging and storage, etc., keeping the environment of the place clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources; ?

(2) having production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and having corresponding equipment or facilities for disinfection, dressing, washing, lighting, ventilation, corrosion prevention, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage; ?

(3) having full-time or part-time food safety professionals, food safety managers and rules and regulations to ensure food safety.

Ministry of Education of the People's Republic of China-Hygienic Code for Catering Industry and Group Dining Distribution Units