1, production and operation sites should be away from the source of pollution (dumping stations, garbage garbage cans, public **** toilets and other places that impede food hygiene) more than 10 meters;

2, the operation of the dry point, the wet point of the site area should be no less than 8, 15 square meters respectively; the operation of the area of the meal is recommended to be more than 50 square meters; and part-time operation of other varieties, the site area needs to be added;

3, catering business according to the operating area or the number of seats for dining is divided into large, medium and small three types. Large-scale catering business area of more than 1,000 square meters or more than 500 seats; medium-sized catering area of 300-1,000 square meters or 150-500 seats; small catering business area of 300 square meters or less than 150 seats.

4, the kitchen (including raw material storage, roughing, cleaning and disinfection, cooking places) and the restaurant area ratio of not less than 1:2, the net height of the cooking place is not less than 2.5 meters;

5, catering utensils and utensils must be set up to wash a special pool; there are special closed cleaning cabinets; reusable towels for customers should be a special cleaning and disinfection of the pool and a special cleaning cabinets; medium and large-size Large and medium-sized hotels must use dishwashers, small hotels using the appropriate special equipment; food and beverage utensils must use physical methods of disinfection.

6, cooked food room should be set up to change clothes and hand washing and disinfection facilities, equipped with special food utensils, effective air disinfection devices, air conditioning, mobile water, food refrigeration facilities and utensils cleaning and disinfecting facilities, the temperature of the room should be less than 25 degrees; small hotels should not be less than 5 square meters of cooked food room area, the area of the medium-sized should not be less than 15 square meters, the area of the large should not be less than 30 Square meters. And set up 2 times changing room.

7, must set up restrooms and hand-washing facilities. Small hotels set up more than 1 special hand-washing facilities, medium-sized set up more than 3 special hand-washing facilities, large set up more than 6 special hand-washing facilities.

8, with business premises corresponding to the warehouse, the warehouse must be ventilated, and moisture-proof, mildew-proof, anti-virus, anti-pollution and other anti-pollution facilities;