The Department of Health inspection of catering includes the kitchen, cold food room, cake room, and food processing staff health requirements.

I. The minimum use area of the kitchen shall not be less than 8 square meters.

Two, cold dish room must be equipped with special refrigeration facilities, washing and disinfection and meet the requirements of the changing facilities, the room temperature shall not be higher than 25 ℃. Cold food room must be daily air sterilization.

Third, the cake room, the operation room used for making laminated cake, should be equipped with air disinfection devices and changing room and hand washing, disinfection sinks that meet the requirements.

4. Food processors shall wash their hands with flowing water before working, after handling food materials or before touching directly imported food.

1, catering food hygiene management, in order to strengthen the catering industry's health management, to protect the health of consumers, according to the "Chinese People's **** and the State Food Sanitation Law", the development of this approach, since June 1, 2000 shall come into force.

2, catering operators must obtain a health license before applying for registration to the administration for industry and commerce, without obtaining a health license, shall not engage in catering business activities.

3, catering operators must establish and improve the health management system, with full-time or part-time food hygiene management personnel.

4, catering operators should be based on the "Food Sanitation Law," the relevant provisions of the health inspection and training of employees.

5, the catering industry processing operations should be kept inside and outside the environment clean, take effective measures to eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions.

Reference: People's General Administration of the requirements to strengthen the management of environmental health of food service