Code for Safe Operation of Catering Service Foods

Article 21 Requirements for Rough Processing and Cutting

(1) Before processing, the food to be processed should be carefully inspected. If there are signs of spoilage or other sensory abnormalities, it shall not be processed and used.

(2) Food raw materials should be washed before use, animal food raw materials, plant food raw materials and aquatic products raw materials should be washed in separate pools, and the shells of poultry eggs should be washed before use, and disinfected if necessary.

(3) perishable food should be stored at room temperature for as short as possible, and should be used or refrigerated in time after processing.

(4) Cut and matched semi-finished products should be kept apart from raw materials to avoid pollution, and should be stored according to their properties.

(5) The cut and matched semi-finished products shall be used within the specified time according to the processing operation procedures.

(6) containers used to hold food shall not be placed directly on the ground to prevent food from being contaminated.

(7) Tools and containers for processing shall conform to the provisions of Item 15 of Article 17 of this specification. Processing tools and containers for raw and cooked food should be used separately and clearly marked.