The catering industry should fully implement the Hygienic Standard for Catering Industry and Collective Dining Distribution Units, organize employees to seriously study and master the contents of the standard, and pay special attention to the following key links:

1) The layout is reasonable, and food processing areas should be set indoors. 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 in a single flow direction, 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, and dust-proof, rodent-proof and pest-proof facilities are complete.

2) The area of food processing areas should be suitable for the area of dining places and the maximum number of people to be served. The ratio of food processing areas to dining places and the area of cutting cooking places in various catering industries refer to Annex 1 of Hygienic Code for Catering Industry and Collective Dining Distribution Units.

3) Live livestock and poultry animals shall not be kept in captivity or slaughtered in the processing and business premises. Where a captive breeding or slaughtering place is set up outside the processing and business premises, it shall be more than 25m away from the processing and business premises.

4) When purchasing raw materials, you should ask for purchase vouchers such as invoices, and make purchase records to facilitate traceability; If you purchase food in bulk from food production units and wholesale markets, you should also obtain food hygiene licenses and inspection (quarantine) certificates; Acceptance should be carried out before warehousing, and registration should be made when warehousing, and records should be made.

5) Foods that need to be cooked and processed should be cooked thoroughly, and the processed finished products should be stored separately from semi-finished products and raw materials; Cooked products that need refrigeration should be cooled as soon as possible before refrigeration.

6) Foods that need to be stored for a long time (more than 2 hours) from cooking to eating should be stored under the condition of heat preservation or refrigeration. Cooked food stored for more than 2 hours without proper storage conditions should be fully heated if it needs to be reused. Make sure that the food is not spoiled before heating.

7) The cold dish room should be an independent compartment, and the special room should be equipped with special tools cleaning and disinfection facilities and air disinfection facilities, and the temperature in the special room should not be higher than 25 C. Should be equipped with independent air conditioning facilities, hand washing and disinfection facilities should comply with the regulations. Special refrigeration facilities shall be provided. Operators should change clean work clothes and hats before entering the special room, wash and disinfect their hands, and wear masks when working. It should be made by special personnel, and non-operating personnel are not allowed to enter the special room without authorization. Special tools and containers should be used in the special room, disinfected before use, washed and kept clean after use. Vegetables, fruits and other food raw materials for processing cold dishes shall not be brought into the cold dishes room without cleaning.

8) Tableware should be washed in time after use, stored in place and kept clean. Disinfected tableware should be stored in a special cleaning cabinet for standby, and the cleaning cabinet should be clearly marked. Tableware cleaning cabinets should be cleaned regularly and kept clean. Tableware that comes into contact with direct food should be washed and disinfected before use. Should regularly check whether disinfection equipment and facilities are in good condition. If chemical disinfection is used, the effective disinfection concentration should be measured regularly. Disinfected tableware shall conform to GBl4934 Hygienic Standard for Disinfection of Tableware (Drinking).

9) Waste edible oils and fats in food processing should be stored in containers with obvious signs, and treated regularly in accordance with the Provisions on the Management of Waste Edible Oils and Fats in Food Production and Business Units.

11) Dining halls and fast food restaurants with centralized meal preparation should be equipped with special dining rooms, and fast food restaurants and canteens without special dining rooms should have closed windows or fly-proof and dust-proof facilities, and doors should be equipped with fly-proof and dust-proof facilities, preferably with air curtains.