1, with the operation of the food varieties, the number of food raw material handling and food processing, packaging, storage and other places, to maintain the environment of the place is clean and tidy, and with toxic, harmful places and other sources of pollution to maintain a prescribed distance.
2, with the operation of food varieties, the number of production and management equipment or facilities, there are appropriate disinfection, dressing, washing, lighting, ventilation, antiseptic, dust, fly, rodent, insect, washing, and treatment of wastewater, storage of garbage and waste equipment or facilities.
3, food safety professionals and technicians, management personnel and ensure food safety regulations.
4, with a reasonable layout of equipment and process flow, to prevent cross contamination of food to be processed and direct access to food, raw materials and finished products to avoid food contact with toxic substances, unclean substances.
5, employees after pre-job training, health checks.