Two, according to the provisions of the health permit, all food practitioners must obtain valid health certificates and training certificates before taking up their posts.
3. The catering unit shall consist of a dining room (dining room), a kitchen (catering room) and an auxiliary part (the kitchen includes a main food processing room, a meal preparation room, a cooked food room and a tableware washing and storage room; Auxiliary parts include warehouses, offices, dressing rooms, bathrooms, etc. Restaurants do not include the common parts of diners such as halls, aisles and lounges), and there must be special places for raw material processing, cooking, food storage (refrigeration), tableware washing and disinfection, dressing, fuel and waste stacking; Food production and living areas are strictly separated, and the kitchen and snack room must be arranged reasonably according to the process of raw food and cooked food.
4. The ratio of dining room to kitchen and auxiliary rooms (referred to as the ratio of kitchen to kitchen) shall not be less than 3:2 (the dining room area can be estimated according to one person and one meal per square meter).
Five, the kitchen or food production room must be laid or painted with white tiles of more than 2 meters and other light-colored, waterproof and non-absorbent materials, and the workshop and the top of the stove for processing direct food should be laid to the top; The ground should be provided with an open drainage ditch, and smooth waterproof materials should be pasted on three sides in the ditch, and the internal corners should be made into arcs; The ground must be paved with impervious and corrosion-resistant materials, and inclined to the open ditch 1-3%. Drain, suction and exhaust should be equipped with rat prevention facilities.
Six, the kitchen function room (place) should be equipped with the following facilities. The roughing room should be equipped with more than two pools and operating tables for roughing meat and vegetarian dishes, and a separate storage rack. The cooking room should be equipped with a side dish table with appropriate size, a covered condiment container, a special refrigerator for storing semi-finished products, side dishes with obvious signs and a dish basin. Cooking stoves and steaming stoves should use gas, oil, electric stoves or partitioned coal stoves, and the surface of the stove should be made of waterproof and smooth materials. The top of the stove is provided with a ventilation, oil fume exhaust and exhaust hood larger than the surface of the stove. The dim sum department should be equipped with a workbench, a sink, cooking and exhaust facilities, a tray rack, and a refrigerator (cabinet) dedicated to raw and cooked food. Set up a special decoration snack production room with an area of 1 m2, set up a secondary dressing room at the entrance, hand washing and disinfection facilities, and install ultraviolet germicidal lamps above the decoration table. The barbecue department should be equipped with a refrigerator for raw food, a special container for pickling, an air drying rack and a condiment storage cabinet. An oil smoke extraction system and a coal storage container are installed above the oven. A special cooked food room should be set up, and a secondary dressing room should be set up. Cooked food room should have special tools, containers, rags, etc. , and equipped with hand washing and disinfection facilities, air purification and disinfection facilities and cooling facilities. The supplier of fruit mixing basin should be equipped with workbench, fruit cleaning and disinfection pool and hand washing pool, special chopping board, knives, utensils and refrigerator. There should be a workbench, a condiment and snack cleaning cabinet, a tableware cleaning cabinet and a sink for preparing meals.
Seven, should be equipped with staple food, non-staple food and beverages, such as separate storage capacity enough special food warehouse, should be more than 20 cm from the ground shelves or shelves, and rat-proof, insect-proof measures and good ventilation. Perishable foods must be equipped with special freezers (boxes) for raw and cooked foods, and single-variety wet snacks can only be equipped with a double-door refrigerator, so as to do a good job in food claim registration.
Eight, the number of tableware should be adapted to the number of people eating, not less than the peak number of people eating.
Nine, restaurants and kitchens must have anti-fly and dust-proof facilities, and there must also be anti-fly and dust-proof facilities in the main, non-staple food, beverage warehouse and food container washing and disinfection room.
X. Lockers (cabinets) and shoe boxes should be set in the staff locker room for hanging clothes. In winter and summer, there shall be no less than 2 sets of work clothes and working caps for food employees. Workers who make cooked food and stews should have 3-5 masks.
Eleven, actively carry out pest control activities, so that no rats, no flies, no cockroaches. Foreign-related doors and windows should have complete fly-proof and dust-proof facilities, and the indoor and outdoor environmental sanitation should be clean, organized and free from dead ends, and the windows should be bright and clean.
Twelve, must be equipped with a total of not less than two closed foot barrels or other waste containers that are easy to clean in the corresponding positions such as raw material processing, cutting and cooking, and tableware washing.