Restaurant ≤ 150 ≥ 1: 2.0 ≥ 50% of food processing area and ≥ 8m2 ≥ 5m2 for cooking and tableware cleaning and disinfection.
150-500
(excluding 150, including 500) ≥ 1: 2.2 ≥ 50% food processing area ≥ 10% processing, cooking and tableware cleaning and disinfection.
500-3000
(excluding 500, including 3000) ≥ 1: 2.5 ≥ 50% of food processing area ≥ 10% of food processing area, rough machining, cutting and matching, cooking, tableware cleaning and disinfection, and cleaning tools storage.
& gt3000 ≥ 1: 3.0 ≥ food processing area 50% ≥ food processing area 10% rough machining, cutting, cooking, tableware cleaning and disinfection, tableware cleaning and cleaning tool storage.
Fast food restaurants, snack bars ≤ 50 ≥ 1: 2.5 ≥ 8 ㎡≥ 5 ㎡ processing, fast food restaurants preparing meals or meeting the provisions of Item 5, Paragraph 2, Article 7 of this Code.
& gt50 ≥ 1:3.0 ≥ 10㎡ ≥5㎡
The area of the food processing zone with less than 1 000 people serving in the canteen shall not be less than 30m2, and each increase of1person with more than 1000 people shall increase by 0.3m2, and those with more than1000 people shall increase by 0.2m2, and the cutting and cooking places shall account for more than 50% of the area of the food processing zone. Prepare meals (or meet the requirements of Item 5, Paragraph 2, Article 7 of this specification) and wait for restaurants with 5 ㎡ ≥5㎡, 1. Set the area shown in the above table as actual use area or relative use area.
2. For catering operators who all use semi-finished products for processing and catering operators who only engage in hot pot and barbecue, the ratio of food processing area to dining area can be appropriately reduced on the basis of the above table.
3. "Processing" in the table refers to the rough machining and cutting of food raw materials.
4. All kinds of special rooms must be set as independent compartments, and the column "food processing areas are places with independent compartments" in the table is not listed.