Notice of the Ministry of Health on Printing and Distributing Hygienic Standards for Catering Industry and Collective Dining Distribution Units; In order to implement the requirements of "the State Council's Decision on Further Strengthening Food Safety", strengthen the food safety and hygiene management of catering industry and collective dining distribution units, standardize the food production and operation behavior, and ensure the health and life safety of consumers, our department has organized and formulated the Hygienic Standard for Catering Industry and Collective Dining Distribution Units, which are hereby printed and distributed to you, please follow it. Hygienic standard for catering industry and collective dining distribution units 1 on June 27th, 2005. Article 1 of the general provisions. In order to strengthen the food safety and hygiene management of catering industry and collective dining distribution units, standardize their production and business operations, and ensure the health of consumers, this specification is formulated in accordance with the Food Hygiene Law of People's Republic of China (PRC), the Measures for the Administration of Food Hygiene in Catering Industry, the Regulations on the Hygiene Management of School Canteen and Collective Dining, and the Measures for the Supervision of Students' Collective Dining. Article 2 nbsp. This specification applies to catering operators (including restaurants, snack bars, fast food restaurants, canteens, etc. ) and collective dining distribution units, but excluding food vendors without fixed processing and dining places. Article 3. The meaning of the following terms in this specification (1) Catering industry: refers to the food production and operation industry that provides food, consumption places and facilities to consumers through instant processing, commercial sales and service labor, including restaurants, snack bars, fast food restaurants and canteens. Restaurants (also known as restaurants, restaurants, hotels, restaurants, etc. ): refers to the unit that mainly deals in food (including Chinese food, western food, Japanese food, Korean food, etc.). ), including hot pot restaurants and barbecue shops. Snack bar: refers to the units mainly engaged in snacks, snacks and breakfast, as well as bars, cafes and tea rooms that provide simple catering services. Fast-food restaurant: refers to the unit that takes centralized processing and distribution as the main processing and supply form, divides meals on the spot and provides dining service quickly. Canteen: refers to the units located in institutions, schools, enterprises, construction sites and other places that provide meals for internal employees, students and so on. (2) Collective dining distribution unit: refers to the unit that centrally processes and distributes food according to the ordering requirements of the collective service object, but does not provide dining places. (3) Food refers to all kinds of finished products and raw materials for human consumption or drinking, as well as articles that are traditionally both food and medicine, but do not include articles for therapeutic purposes. In catering industry and collective dining distribution units, it mainly refers to raw materials, semi-finished products and finished products (including cold dishes, raw seafood, decorative cakes, freshly squeezed fruit and vegetable juices, buffets, etc. Raw materials: refers to all edible substances and materials used for cooking and processing food. Semi-finished products: refers to food or raw materials that need further processing after preliminary or partial processing. Finished product: refers to the food that can be eaten directly or to be sold after processing. Cold dishes (also known as cold dishes, cold meat, cooked food, braised dishes, etc.). ): refers to a dish that is simply made, cooked or salted and then put on a plate, and generally can be eaten without heating. Raw seafood: refers to marine fish, shellfish, cephalopods and other aquatic products that can be eaten without heating. Decorative cake: refers to the cake embryo made of grain, sugar, oil and eggs by baking, and the surface is made of cream, margarine and vegetable butter. Freshly squeezed fruit and vegetable juice: refers to fresh fruit or vegetable juice obtained by mechanical methods such as squeezing with fruits or vegetables as the main raw materials. Buffet: refers to the catering food that is centrally processed and placed in the dining place for diners to choose to eat. (4) Processing and business operation places refer to places directly or indirectly related to processing and business operation, including food processing areas, non-food processing areas and catering places. 1. Food processing area: refers to the area where food is roughly processed, cut and prepared, cooked and prepared, special rooms, food warehouses, tableware cleaning and disinfection places, etc. It is divided into clean operation area, quasi-clean operation area and general operation area. (1) Clean working area: refers to the working area that requires high cleanliness to prevent food from being polluted by the environment, including special rooms and food preparation places. Special room: refers to the special operation room for processing or storing direct food for a short time, including cold dish room, flower decoration room, meal preparation room, group dining room and packaging room. Food preparation place: refers to the special place where finished products are sorted, packaged, distributed and temporarily placed. (2) Quasi-clean working area: refers to the working place whose cleaning requirements are second only to the clean working area, including cooking place and tableware cleaning place. Cooking place: refers to the operating place where raw materials or semi-finished products after rough machining and cutting are fried, fried, braised, boiled, roasted, baked and steamed. Tableware cleaning place: refers to the place where cleaned and disinfected tableware, tools and containers in direct contact with food are stored and kept clean. (3) General working area: refers to other places where food and tableware are handled, including rough machining places, cutting and matching places, tableware cleaning and disinfection places and food warehouses. Rough machining workplace: refers to the workplace where food raw materials are selected, sorted, thawed, cleaned and inedible parts are removed. Cutting and blending place: refers to the operating place where rough food is cleaned, cut, weighed and blended into semi-finished products. Tableware cleaning and disinfection place refers to the operating place where tableware, tools and containers that come into direct contact with food are cleaned and disinfected. Food warehouse: refers to the warehouse specialized in storage and custody.