It is equipped with special cold storage facilities, washing and disinfection facilities and clothes changing facilities that meet the requirements, and the indoor temperature shall not be higher than 25℃. The cold dish room must be disinfected regularly every day; Cake room: The operation room used for making decorated cakes should be equipped with air disinfection devices, dressing rooms that meet the requirements, and hand washing and disinfection pools. Knives, piers, plates, barrels, basins, baskets, wipes and other tools and containers used for raw materials, semi-finished products and finished products must be clearly marked and used separately, stored in a fixed location, washed after use and kept clean. Raw and cooked food in the refrigerator should be displayed separately. Washing tableware must have a special pool, and shall not be mixed with other pools such as cleaning vegetables and meat. Disinfected and unsterilized tableware should be stored separately and clearly marked on the tableware storage cabinet. ?