in order to standardize the operation behavior of small restaurants, promote the healthy development of small restaurants, facilitate people's lives, ensure food safety, and ensure public health and life safety. The location of small catering business premises shall comply with the relevant laws and regulations on the prevention and control of atmospheric and noise pollution, so as to prevent the normal living environment of nearby residents from being polluted by lampblack, odor, waste gas and noise, and keep a safe distance from toxic, harmful, flammable and explosive places and other pollution sources.

the site selection of a small catering business place

1 shall comply with the relevant laws and regulations on the prevention and control of atmospheric _ noise pollution,

2. Prevent the normal living environment of nearby residents from being polluted by lampblack _ odor _ waste gas _ noise,

3. Keep a safe distance from toxic _ harmful _ flammable _ explosive places and other pollution sources.

2. Small restaurants engaged in business activities shall meet the food safety standards and the following requirements:

1. Keep the environment clean and tidy, and be equipped with effective processing, refrigeration, washing, disinfection, dust prevention, fly prevention, rat prevention and other facilities;

2. It has a reasonable equipment layout, and the food to be processed is stored separately from the direct food, raw materials and finished products to avoid cross-contamination;

3. Employees shall hold valid health certificates and maintain personal hygiene;

4. check the supplier's license and food factory inspection certificate or other qualified certificates, and record or keep relevant information to ensure the traceability of food sources;

5. Use non-toxic, harmless and clean food packaging materials, containers and selling tools, and do not use tableware and drinking utensils that are not in line with food safety requirements without cleaning and disinfection, and do not reuse disposable tableware and drinking utensils;

6. Water use shall conform to the hygienic standard for drinking water stipulated by the state;

7. The detergents and disinfectants used should be safe and harmless to human body;

8. Other requirements stipulated by laws and regulations.

3. Small restaurants must not commit the following acts:

1. Use wild animals and their products that are prohibited by laws and regulations to make food;

2. deal in raw food, homemade cake with flowers, and homemade drinks with raw milk;

3. Dealing in foods with pathogenic microorganisms, pesticide residues, veterinary drug residues, biotoxins, heavy metals and other substances harmful to human health exceeding the food safety standards;

4. dealing in foods with spoilage, rancidity of oil, mildew and insects, filth, impurity, adulteration or abnormal sensory properties;

5. Use meat that has not been quarantined or failed in quarantine to make food, or use meat products that have not been inspected or failed in inspection to make food;

6. Use poultry, livestock and aquatic animal meat and its products that have died of illness, poisoning or unknown causes to make food;

7. Use non-food raw materials to make food, or add chemicals other than food additives and other substances that may endanger human health to food, or use recycled food to make food;

8. Make food with grease made from kitchen waste and waste grease;

9. Use food raw materials and food additives beyond the shelf life to make food, or deal in food beyond the shelf life;

11. Use raw materials, food additives and food-related products that do not meet food safety standards, or use food additives beyond the scope and beyond the limit;

11. Other acts violating food safety laws and regulations

Legal basis:

Food Safety Law of the People's Republic of China

Article 1 This decision shall apply to the operation, supervision and management of small restaurants and services within the administrative area of this province.

the term "small catering" as mentioned in this decision refers to food operators who have a legally fixed business place, the use area of the business place is less than 61 square meters, the business scale is small, and the business conditions are simple, but they do not include unit canteens and branches of catering chain enterprises.

article 2 the local people's governments at or above the county level shall lead, organize and coordinate the supervision, management and service of small restaurants in their respective administrative areas, strengthen the capacity building of supervision and management, and ensure the funds and personnel suitable for the supervision and management of small restaurants.

township people's governments and sub-district offices should improve the team of safety coordinators and information officers according to local actual conditions, bring small catering into the grid social governance mechanism, and assist relevant departments to carry out daily safety management and joint law enforcement of small catering.

villagers' committees and residents' committees should assist in the management of small catering.