Notice on Printing and Distributing the Examination Norms of Central Kitchen Licensing

No.212 [2111] of State Food and Drug Administration

Issued on May 7, 2111

Food and Drug Administration of all provinces, autonomous regions, municipalities directly under the Central Government and Xinjiang Production and Construction Corps, Beijing Municipal Health Bureau and Fujian Provincial Health Department:

In order to standardize the central kitchen licensing work and ensure the food safety of consumers, According to the relevant provisions of the Notice of the Office of the Organizing Committee of the Central Organization on Defining the Food Safety Supervision Responsibilities of Central Kitchen and Dessert Station (No.3 [2111] of the Central Organization), and the requirements of the Measures for the Administration of Catering Service License, the Measures for the Supervision and Administration of Catering Service Food Safety and the Standards for the Examination of Catering Service License, the State Food and Drug Administration has formulated the Standards for the Examination of Central Kitchen License. The relevant matters are hereby notified as follows:

1. When accepting the application for central kitchen license and carrying out the central kitchen license examination, all localities shall comply with the relevant requirements in the General Rules for Examination of Catering Service License and the provisions of this Code.

2. If the central kitchen established by the catering chain enterprise has obtained all kinds of food licenses, the licenses will continue to be valid within the validity period; At the expiration of the validity period, apply for the Catering Service Permit in accordance with the provisions of the Central Kitchen Permit Examination Standard.

three, all localities should timely summarize the central kitchen license review, major issues timely report to the state food and drug administration.

State Food and Drug Administration

May 17, 2111

Examination standard for central kitchen license

Article 1 is to standardize the central kitchen license. According to the Notice of the Office of the Organizing Committee of the Central Organization on Issues Related to Defining the Food Safety Supervision Responsibilities of the Central Kitchen and Dessert Station (No.3 [2111] of the Central Organization), as well as the requirements of the Measures for the Administration of Catering Service Licensing and the Standards for the Examination of Catering Service Licensing, this specification is formulated.

article 2 the central kitchen refers to a unit established by a catering chain enterprise, which has independent places and facilities, centrally completes the processing and production of finished or semi-finished food, and directly delivers it to catering service units.

article 3 the central kitchen is included in the scope of catering service license management and is examined as the sixth category of catering service license. Opening a central kitchen shall obtain a Catering Service License, and its licensing procedures and application materials shall be implemented in accordance with the relevant provisions of the Measures for the Administration of Catering Service License.

article 4 the acceptance and examination and approval authorities of the application for the catering service license of the central kitchen shall be stipulated by the food and drug supervision and administration departments of the provinces, autonomous regions and municipalities directly under the central government where the central kitchen is located.

article 5 a catering chain enterprise shall apply to the food and drug supervision and administration department for a central kitchen catering service license. The central kitchen applying for permission shall meet the basic conditions stipulated in Article 9 of the Measures for the Administration of Catering Service License.

article 6 the central kitchen shall have full-time food safety management personnel. When applying for a catering service license, the applicant shall submit the training certificate of food safety management personnel of the catering service unit.

Article 7 The rules and regulations submitted by the applicant to ensure food safety shall include:

(1) the health management system and training management system for employees;

(2) Provisions on the post responsibilities of full-time food safety management personnel;

(3) food supplier selection system;

(4) the sanitation management system for the environment, facilities and equipment of the processing and production site;

(5) Operating procedures for key links, including procurement, storage, cooking temperature control, special operation, packaging, sample retention, transportation, cleaning and disinfection, etc.

(6) the system of obtaining certificates and tickets for purchasing food, food additives and food-related products, checking incoming goods and recording accounts;

(7) the management system for the use of food additives;

(8) food inspection system;

(9) the recall and handling plan of the problem food;

(11) emergency response plan for food safety emergencies;

(11) other systems stipulated by the food and drug administration.

article 8 the food varieties distributed by the central kitchen to catering service units shall be reported to the food and drug supervision and administration department that accepts the application for catering service license for examination and filing. The catalogue of high-risk foods prohibited from distribution shall be determined by the food and drug supervision and administration departments of all provinces, autonomous regions and municipalities directly under the Central Government.

article 9 site selection requirements

select areas with dry terrain, water supply and drainage conditions and power supply, and do not set up in areas susceptible to pollution. It is more than 25 meters away from pollution sources such as cesspits, sewage pools, exposed garbage dumps (stations) and dry toilets, and is set outside the influence range of dust, harmful gases, radioactive substances and other diffuse pollution sources.

article 11 requirements for site setting, layout, separation and area

(1) set up processing and operation sites such as rough machining, cutting and matching, cooking, pastry making, food cooling, food packaging, food storage to be distributed, cleaning and disinfection of tools and tools, as well as food warehouses, changing rooms and storage places for cleaning tools, which are suitable for the variety and quantity of supplies.

(2) Food processing areas are divided into general operation areas, quasi-clean areas and clean areas, and each food processing area shall be set indoors and separated independently.

(3) Where cold dishes are prepared and food to be distributed is stored, food processing rooms shall be set up respectively; Food cooling and packaging should be equipped with special facilities for food processing.

(4) The processing and operation sites shall be reasonably arranged in the order of raw material entry, raw material treatment, semi-finished product processing, food sub-packaging and food storage to be distributed, and cross-contamination of food during storage and operation can be prevented.

(5) Tools, utensils and containers that come into contact with raw materials, semi-finished products and finished products are clearly marked and stored in different areas; Tools, utensils and containers that come into contact with animal and plant foods are also clearly marked and stored in different regions.

(6) In principle, the area of food processing operations and storage places shall not be less than 311 square meters, which shall be suitable for the variety and quantity of processed food.

(7) The area of cutting and cooking place shall not be less than 1.5% of the area of food processing area; The area of cleaning and disinfection area shall not be less than 11% of the area of food processing area.

(8) The area of the cold dish room is not less than 11 square meters.

(9) The roads in the factory area are paved with hard materials such as concrete and asphalt, which are easy to clean, and have a good drainage system.

(11) There is no area where live livestock and poultry animals are kept or slaughtered in the processing and production site (or the distance is more than 25m).

Article 11 Requirements for floors, drainage, walls, doors, windows and ceilings of food processing areas

(1) The floors shall be paved with non-toxic, odor-free, impermeable and non-fouling materials, and shall be flat and free from cracks.

(2) The ground in places that need to be washed frequently, such as rough machining, cutting and matching, cleaning and disinfection of processing tools and cooking, and places that are easy to wet, is easy to clean and prevent skid, and has a drainage system.

(3) The ground and the drainage ditch have drainage slopes (not less than 1.5%), and the drainage flows from the high-clean operation area to the low-clean operation area.

(4) The outlet of the drainage ditch is provided with a metal grille or net cover with a mesh aperture less than 6mm.

(5) The joint of corner, column foot, side surface and bottom surface has certain radian.

(6) The walls are made of light-colored materials that are non-toxic, odorless, impervious, smooth and difficult to scale.

(7) In places such as rough machining, cutting, cooking, cleaning and disinfection of tools and utensils, there should be a dado made of smooth, non-absorbent, light-colored, durable and easy-to-clean materials over 1.5 meters, and the food processing room should be laid to the top.

(8) The inner window sill inclines more than 45 degrees or adopts the structure without window sill.

(9) Doors and windows are tightly assembled. Doors directly communicating with the outside world and openable windows are provided with gauze or air curtain that can be easily removed and cleaned without rusting. Doors directly communicating with the outside world and doors of various special rooms can be automatically closed.

(11) Doors in places such as rough machining, cutting and matching, cooking, cleaning and disinfection of tools and utensils, and food packaging rooms are made of solid materials that are easy to clean and do not absorb water.

(11) The ceiling is coated or decorated with non-toxic, odorless, non-absorbent, smooth surface, corrosion-resistant, temperature-resistant and light-colored materials.

(12) If the roofs of semi-finished products and ready-to-eat foods are uneven structures or pipes pass through, add flat and easy-to-clean suspended ceilings (the gaps between suspended ceilings should be tightly closed).

(13) The ceiling of the place with more steam has an appropriate slope (slope or arch).

Article 12 Requirements for hand washing and disinfection facilities

(1) A sufficient number of hand washing facilities shall be set up in the food processing area, and their positions shall be set in areas convenient for employees.

(2) The washbasin is made of impervious material, which is not easy to scale and easy to clean.

(3) there are corresponding cleaning and disinfection supplies and hand drying facilities beside the hand washing disinfection facilities, and there are signs of hand washing disinfection methods near the employee-specific hand washing disinfection facilities.

article 13 requirements for cleaning, disinfection and cleaning facilities of tools, facilities and equipment

(1) according to the variety of processed food, it is equipped with cleaning, disinfection and cleaning facilities that can operate normally.

(2) adopt effective physical disinfection or chemical disinfection methods.

(3) Minimum number of special pools for various cleaning and disinfection methods: for chemical disinfection, at least 3 special pools or containers shall be provided. If thermal disinfection is used, two special pools or containers can be set up. All kinds of pools or containers are marked with obvious signs to indicate their uses.

(4) The cleaning and disinfection pools for tools and containers that come into contact with direct food are special, and are separated from the cleaning pools for food raw materials, cleaning tools and tools and containers that come into contact with indirect food.

(5) The tool cleaning and disinfection pool is made of impermeable materials such as stainless steel or ceramics, which is not easy to scale and easy to clean.

(6) set up cleaning facilities for storing sterilized tools, which are clearly marked and easy to clean.

(7) The size and quantity of cleaning, disinfection and cleaning equipment and facilities can meet the needs.

article 14 requirements for cleaning pools for food raw materials and cleaning tools

(1) cleaning pools for animal food, plant food and aquatic products are set up in the rough machining operation site respectively, and the number or capacity of the pools is suitable for the number of processed foods. All kinds of pools are marked with obvious signs to indicate their uses.

(2) A cleaning pool dedicated to mops and other cleaning tools and appliances is set in the processing place, and its position will not pollute the food and its processing operation.

article 15 requirements for equipment, tools and containers for processing food

(1) if the food is stored by freezing (storage) after cooking, a corresponding number of food rapid cooling equipment shall be equipped according to the variety and quantity of processed food.

(2) corresponding food packaging equipment should be equipped according to the variety, quantity and delivery mode of the food to be delivered.

(3) Equipment, tools, containers and packaging materials that come into contact with food meet food safety standards or requirements.

(4) Equipment, tools and containers that come into contact with food are easy to clean and disinfect.

(5) All food equipment, tools and containers do not use wooden materials, except that they must be used due to technological requirements.

(6) The contact surface between food containers, tools and equipment and food is smooth, and there are no depressions or cracks (except for technical requirements).

article 16 requirements for ventilation, smoke extraction, lighting and lighting facilities

(1) mechanical ventilation is used in food cooking places. An exhaust device with mechanical exhaust and oil fume filtering is added to the upper part of the equipment that produces oil fume or a large amount of steam, so that the filter is easy to clean and replace.

(2) The exhaust port is equipped with a metal grille or net cover with a mesh aperture less than 6mm.

(3) The natural color of the observed food is not changed by the light source in the processing and business premises.

(4) Lighting facilities installed directly above food exposure shall use protective covers. Explosion-proof lamps are used in the frozen (hidden) warehouse.

Article 17 Temporary storage facilities for wastes require

(1) Food processing areas shall be provided with containers for storing wastes or garbage. Waste containers and processing containers are clearly marked.

(2) The waste container is equipped with a lid, which is made of solid and impermeable materials, and the inner wall is smooth and easy to clean. The lid of the waste container in the special room is not manually opened.

article 18 warehouses and food storage places require

(1) separate warehouses for food and non-food (except food containers, packaging materials, tools and other items that will not cause food pollution).

(2) The number and structure of cold storage and freezing cabinets (warehouses) enable raw materials, semi-finished products and finished products to be stored separately, with obvious distinguishing marks.

(3) besides the cold storage, the warehouse has good ventilation, moisture-proof and rat-proof facilities (for example, rat-proof boards or wooden doors are covered with metal).

(4) The cold storage and freezer shall be equipped with thermometers that can correctly indicate the temperature in the warehouse.

(5) A sufficient number of goods storage racks should be set in the warehouse and the cold storage and freezer, so that the stored food can be stored off the ground and off the wall.

article 19 requirements for special rooms

(1) there is no open ditch in the special room, the floor drain is sealed with water, and the dado of the special room is laid to the top.

(2) There is only one door in the special room, which is made of strong material that is easy to clean and does not absorb water, and can be closed automatically. The windows are closed.

(3) water that needs direct contact with finished products should be equipped with water purification facilities.

(4) The special room is equipped with air conditioning facilities, air disinfection facilities, flowing water sources and tools cleaning and disinfection facilities that meet the requirements of food safety management standards for catering services; Cold dish room, food cooling room and food packaging room are equipped with special freezing (storage) facilities.

(5) The entrance of the special room is provided with a walk-through advance room with facilities for washing hands, disinfecting and changing clothes. In addition to complying with the provisions of Article 13 of this Code, hand washing and disinfection facilities shall be non-touching.

Article 21 The dressing room requires

that the dressing place should be located in the same building as the processing and business premises, with sufficient space, sufficient dressing facilities and proper lighting.

Article 21 Requirements for the establishment of toilets

(1) Toilets are not located in food processing areas.

(2) The toilet is flushed.

(3) Toilet floors, walls, urinals, etc. shall be made of materials that are impervious to water, easy to clean and difficult to scale, equipped with effective exhaust devices and proper lighting, and the windows communicating with the outside shall be provided with screens, or closed, and the external doors can be automatically closed, and hand washing facilities shall be provided near the exit.

(4) The sewage pipes in toilets are separated from the drainage pipes in food processing and operation places, and have reliable odor-proof water seals.

Article 22 Transportation equipment requires

equipped with closed special transportation and refrigeration vehicles suitable for the variety, quantity and storage requirements of processed food, with smooth internal structure and easy cleaning.

Article 23 Requirements for facilities, equipment and personnel for food inspection and sample retention

(1) An inspection room suitable for the varieties of processed food shall be set up.

(2) Equipped with inspection facilities and inspectors suitable for the inspection items.

(3) Equipped with special containers for sample retention, cold storage facilities and sample retention management personnel.

article 24 the provincial food and drug supervision and administration department may formulate specific implementation rules according to this specification and report them to the state food and drug administration for the record.

Article 25 The State Food and Drug Administration shall be responsible for the interpretation of this Code.

article 26 this specification shall be implemented as of July 1, 2111.