The places where the catering industry should set up hand washing facilities include dressing places, food processing areas, toilet exits and special room entrances.
1. The overall hygiene requirements of the catering industry
1. It should be away from the pollution source 2121. Clean internal and external environment.
2. According to the reasonable layout of the processing process, raw materials, semi-finished products, finished products, foods to be processed and directly imported foods are strictly classified and stored, and side dishes and tableware should be strictly distinguished and not mixed to prevent cross-contamination.
3. The area ratio of dining room and kitchen (including processing place and auxiliary room) should reach 2︰1.
4. All places should be well ventilated and have sufficient lighting. The kitchen floor is paved with waterproof and anti-skid materials, with a slight slope. The wall should be affixed with a 1.8-meter-high ceramic tile dado, and the ceiling should be flat without water leakage and mildew. There are perfect fly-proof, dust-proof and rat-proof facilities.
5. There should be a special person in charge of washing tableware, and there should be a closed container that can hold the garbage generated by a meal.
6. The cold dish room should be equipped with a pre-entry room, which is equipped with facilities for hand washing disinfection and secondary dressing change, and operated by a special person
. There are special refrigeration facilities, special chopping boards and knives, ultraviolet air disinfection lamps, which are installed according to the standard of 31W/ lamp per 11 square meters, and the disinfection time is not less than 31 minutes. There are water purification devices and air refrigeration facilities, and the room temperature is controlled below 25℃.
7. There are dressing rooms (places), hand washing and disinfection, cloakroom and other facilities.
8. The upper and lower sewers are unobstructed, and the water used shall comply with GB5749-1995 Hygienic Standard for Drinking Water.
9. Fully implement quantitative classification management for the catering industry.
2. Catering industry with a dining room area of over 311 square meters
1. The dining room has good ventilation facilities, equipped with a corresponding number of fly-killing lamps, and the doors and windows communicating with the outside world should have fly-proof and dust-proof facilities such as screen windows, screen doors or air curtain machines, plastic curtains, etc.
2. The roughing room is not less than 2,121 meters, and there is a special cleaning pool. The raw materials of meat and vegetarian food are cleaned in separate pools, with obvious signs. Equipped with 1-2 fly-killing lamps. There is a closed container that can hold the garbage produced by one meal.
3. The main and non-staple food (pastry) processing rooms are not less than 8 square meters, with good heat and exhaust facilities.
4. The cooking and processing room shall be no less than 61 square meters, equipped with oil fume exhaust device, and fresh air supply device shall be installed if conditions permit.
5. The cold dish room is not less than 11 square meters.
6. The washing room for meals and drinking utensils shall be no less than 11 square meters, equipped with dishwasher or thermal disinfection facilities, and equipped with tableware cleaning facilities with sufficient capacity, and no drugs shall be used for disinfection.
7. There are freezing and cold storage facilities suitable for processing capacity, so that they can be stored in categories with obvious signs and no cross-contamination.
8. The main and non-staple food raw material warehouses shall have enough floor racks and shelves, and the articles shall be stacked in categories and the partition walls shall be off the ground.
9. The dressing room area is not less than 11 square meters.