1. It should be more than 25 meters away from pollution sources such as cesspits, sewage pools, garbage dumps (stations) and dry toilets.

2. Relevant requirements of planning, environmental protection and fire protection should be combined.

The Hygienic Standard for Catering Industry and Group Dining Distribution Units issued by the Ministry of Health specifies the hygienic requirements of millions of restaurants, snack bars, fast food restaurants, canteens and other group dining distribution units nationwide, which will be implemented on October 1 this year.

The Code stipulates that the processing and business operation place should be more than 25m away from pollution sources such as cesspits, sewage pools, garbage dumps (stations) and dry toilets; No live livestock and poultry animals shall be kept in captivity or slaughtered in the processing and business premises.

If a captive breeding or slaughtering place is set up outside the processing and operation site, it should be more than 25 meters away from the processing and operation site; Personnel engaged in freshly squeezed fruit and vegetable juice and fruit platter processing should change clothes, wash their hands and disinfect their hands before operation, and wear masks when operating; (Hygienic requirements for flower mounting operation) Paste mounting and fresh fruits (after cleaning and disinfection) should be processed and used on the same day.

Extended information:

refers to places directly or indirectly related to processing and operation, including food processing areas, non-food processing areas and dining places.

food processing area: refers to areas such as rough processing, cutting, cooking and meal preparation places, special rooms, food warehouses, places for washing, disinfecting and cleaning tableware, and is divided into clean operation areas, quasi-clean operation areas and general operation areas.

(1) clean operation area: refers to the operation area with high cleaning requirements to prevent food from being polluted by the environment, including special rooms and food preparation places.

special room: it refers to the special operation room for processing or storing food directly for a short time, including cold dish room, flower decoration room, meal preparation room, group dining and sub-packaging room, etc. Food preparation place: refers to the special place where finished products are sorted, packaged, distributed and temporarily placed.

(2) quasi-clean operation area: refers to the operation area whose cleaning requirements are second to those of the clean operation area, including cooking places and tableware cleaning places.

Baidu Encyclopedia-Hygienic Code for Catering Industry and Group Dining Distribution Units