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Engaged in network food service providers should comply with
I. What regulations should be observed by food service providers engaged in network catering operations

1. The State Food and Drug Administration is responsible for guiding the supervision and management of food safety of network catering services across the country and organizing the monitoring of food safety of network catering services. Catering service providers engaged in network catering operations should comply with the following provisions:

(1) should have a physical business stores and obtain a food business license in accordance with the law;

(2) in accordance with the food business license contained in the main business, the business project to engage in business activities, shall not exceed the scope of business.

Second, what are the standards of food hygiene

1, the minimum use of the kitchen area shall not be less than 8 square meters;

2, the walls should be more than 1.5 meters of tiles or other waterproof, moisture-proof, washable materials made of wainscoting;

3, the floor should be constructed of waterproof, non-absorbent, washable materials, with a certain degree of gradient, easy to clean;

3, the floor should be constructed by waterproof, non-absorbent, washable material, easy to clean;

4, equipped with adequate lighting, ventilation, smoke exhaust devices and effective fly, dust, rodent and sewage discharge and meet the health requirements of the storage of waste facilities;

5, equipped with special refrigeration facilities, washing and disinfection and meet the requirements of the changing facilities, the indoor temperature shall not be higher than 25 degrees Celsius;

6, need to be cooked and processed food should be cooked, cooked through, its center temperature of not less than 70 degrees Celsius;

6, need for cooked food processing should be burned, cooked, cooked, cooked, cooked, cooked, cooked, cooked, cooked, cooked, cooked, cooked, cooked, and cooked. Its center temperature is not less than 70 degrees Celsius. Processed cooked products should be stored separately from food materials or semi-finished products, semi-finished products should be stored separately from food materials.

Legal basis: "Network Food Service Food Safety Supervision and Administration Measures" Article V

Network catering services third-party platform providers should be approved by the communications department within 30 working days after the provincial food and drug supervision and management departments for the record. Self-constructed website catering service providers should be in the communications department within 30 working days after the record, to the county-level food and drug supervision and management departments for the record. The record includes the domain name, IP address, telecommunications business license or record number, enterprise name, address, legal representative or person in charge of the name and so on. Network food service third-party platform providers set up to engage in network food service branches, should be set up within 30 working days, to the county-level food and drug supervision and management departments for the record. The record includes the branch name, address, legal representative or person in charge of the name.