Cold food (cold dishes) production, raw food (sashimi) production, laminating pastry production, food packaging, processing and production or operation should be set up in a special room included in the management of clean operation area.

Clean operation area is to prevent contamination of food, the degree of cleanliness required for higher processing and production areas, including special rooms, special operation areas. Quasi-clean operation area refers to the raw materials or semi-finished products after rough processing and production, cutting and preparation of hot production area. Meal utensils cleaning area refers to the storage of cleaned and sterilized food and beverage utensils and contact with direct food containers, tools area.

Dining utensils cleaning place belongs to the clean operation area, clean operation area refers to the picking of food raw materials, along with containers for cleaning the area, generally can be divided into clean area, cut with the cleaning and disinfection of eating utensils and cleaning places.

In short, the food and drink utensils cleaning place is to distribute, temporarily placed in a special place, that is, including the roughing place, cut with the raw materials or semi-finished products for frying, containers for storage and to keep clean place, that is, refers to the food of the roughing, assembling and other processing to become a semi-finished product of the operation of the place.

Food processing area refers to the rough processing of food, cutting and matching, cooking and meal preparation places, special rooms, food storage, cleaning and disinfection of tableware and cleaning places and other areas.

Staff members maneuver manipulators in the handling area to conduct research in the hot room. Sometimes the peepholes and manipulators have to be disassembled for maintenance, and the operating area should consider space for specialized disassembly equipment and manipulators.