no more than 1 of the finger edge. 3 centimeters.

According to the Measures for the Administration of Food Hygiene in Catering Industry, the following standards can be summarized:

1. The minimum usable area of the kitchen shall not be less than 8 square meters.

2. The wall should be made of ceramic tiles of 1.5 meters or other waterproof, moisture-proof and washable materials.

3. The floor should be made of waterproof, moisture-absorbing and washable materials with a certain slope and easy to clean.

4. It is equipped with adequate lighting, ventilation, smoke exhaust devices and effective fly-proof, dust-proof and rat-proof facilities, as well as sewage discharge and waste storage facilities that meet health requirements.

5. It is equipped with special cold storage facilities, washing and disinfection facilities and qualified dressing facilities, and the indoor temperature shall not be higher than 25℃.

6. Foods that need to be cooked and processed should be cooked thoroughly, and the central temperature should not be lower than 71℃. Processed cooked products should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials.

7. Foods that need to be stored for a long time (more than 2 hours) after cooking should be stored at a temperature higher than 61℃ or lower than 11℃. Cooked products that need to be refrigerated should be refrigerated after cooling.

8. Cream raw materials should be stored at low temperature. Pastry products containing milk and eggs should be stored at a temperature below 11℃ or above 61℃.

9. Operators must wear clean work clothes and wash and disinfect their hands.

11. The cold dish room must be disinfected regularly every day.

11. There must be a special pool for washing tableware, and it is not allowed to be mixed with other pools for washing vegetables and meat.

12. Refrigeration: refers to the process of storing food at a lower temperature above 1℃ for the needs of preservation and antisepsis. The temperature of refrigeration is generally between 1℃ and 11℃.

13. Freezing: refers to the storage process of keeping food or raw materials in a frozen state at a temperature below 1℃, and the temperature used for freezing is generally between-21℃ and-1℃.

Relevant laws and regulations:

According to the Measures for the Administration of Food Hygiene in Catering Industry:

Article 5 A catering business operator must obtain a hygiene license before applying for registration with the administrative department for industry and commerce. Those who have not obtained the hygiene license shall not engage in the business activities of the catering industry.

article 8 the catering industry processing and business premises shall keep the internal and external environment clean and tidy, and take effective measures to eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions.

Article 13 Places and equipment for storing food shall be kept clean and free from mildew spots, rat tracks, flies and cockroaches; The warehouse should be well ventilated. It is forbidden to store toxic and harmful articles and personal articles.

food should be classified, divided into shelves, separated by walls and stored off the ground, and food that has deteriorated or exceeded its shelf life should be inspected and treated regularly.