The technical regulation that must be implemented in food safety management is the Code of Practice for Food Safety in Catering Services.

Food factories should not be located in areas that are easy to be polluted, but should be located in areas with dry terrain, water supply and drainage conditions and power supply.

in the food processing area, special places for rough machining (all semi-finished raw materials are not required), cooking (only hot pot and barbecue are not required) and tableware cleaning and disinfection should be set up, and places for storing raw materials and/or semi-finished products, cutting and preparing meals (bars, cafes and tea rooms are not required) should be set up. When making freshly squeezed fruit and vegetable juices and fruit platters, corresponding special operating places should be set up. For cold dish preparation and decoration operation, corresponding special rooms should be set up respectively.

the walls of food processing areas should be made of light-colored materials that are nontoxic, odorless, impervious, smooth and difficult to scale. The corners and column angles (between walls, between walls and columns and the ground, between walls and columns and the ceiling) should have a certain curvature (the radius of curvature is above 3cm) to prevent fouling and facilitate cleaning.

the ceiling of the food processing area should be coated or decorated with nontoxic, odorless, non-absorbent, smooth surface, corrosion-resistant and temperature-resistant light-colored materials. The joint between the ceiling and the beam or wall should have a certain curvature (the radius of curvature should be above 3cm), and the ceiling in places with more steam should have an appropriate slope to reduce the dripping of condensed water structurally. If the roofs of clean operation areas, quasi-clean operation areas and other semi-finished products and finished products are uneven structures or pipes pass through, flat and easy-to-clean suspended ceilings should be added.

legal basis

Code of Practice for Food Safety in Catering Services

Article 1 This Code is formulated to guide catering service providers to implement the main responsibility of food safety, standardize catering business practices, improve food safety management capabilities and ensure food safety in catering services in accordance with the requirements of food safety laws, regulations, rules and normative documents. Article 4 Catering service providers are encouraged to clearly indicate the main raw material information of meals, the quantity or weight of meals, and carry out the actions of "reducing oil, salt and sugar" to provide consumers with healthy and nutritious meals.