Food service providers should strictly comply with the food safety practices for food service formulated by the State Food and Drug Administration. Catering services should meet the following requirements:

(a) in the production and processing should check the food to be processed and food ingredients, found to have spoiled or other sensory properties abnormal, shall not be processed or used.

(2) the storage of food ingredients, equipment should be kept clean, prohibit the storage of toxic, harmful substances and personal belongings, should be categorized, separate shelves, walls, off the ground storage of food ingredients, and regular inspection, treatment of spoilage or exceed the shelf life of the food.

(c) shall keep the food processing premises inside and outside the environment clean, eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions.

(D) should be regularly maintained food processing, storage, display, disinfection, cleaning, heat preservation, refrigeration, freezing and other equipment and facilities, calibration of measuring instruments, cleaning and washing in a timely manner to ensure normal operation and use.

(E) operators should maintain good personal hygiene.

(F) the need for cooked food processing, should be cooked cooked; need to refrigerate cooked products, should be cooled in a timely manner after refrigeration; should be directly into the food and food materials or semi-finished products are stored separately, semi-finished products should be stored separately from food materials.

(VII) the production of cold dishes should meet the requirements of a person in charge, special room production, special tools, disinfection and refrigeration.

(viii) for food and beverage processing operations, tools, equipment must be non-toxic and harmless, signs or distinguishable, and to separate the use of positioning and storage, wash after use, keep clean; contact with direct access to food tools, equipment should be sterilized before use.

(ix) should be in accordance with the requirements of tableware, drinking utensils, cleaning, disinfection, and in a special cleaning facilities for spare parts, shall not be used without cleaning and disinfection of tableware, drinking utensils; acquisition, use of centralized disinfection enterprise supply of tableware, drinking utensils, should be examined for business qualifications, request for disinfection qualification certificates.

(J) should keep the transportation of food materials and equipment and facilities of clean tools, if necessary, should be disinfected. Transportation of insulation, refrigeration (frozen) food should have the necessary and with the provision of food varieties, the number of appropriate insulation, refrigeration (frozen) equipment and facilities.