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 ground 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, 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℃.

Extended information:

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.

Article 14 A food processing place shall meet the following requirements:

Kitchen:

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

(2) The wall should have a wall skirt made of ceramic tiles of 1.5m or more or other waterproof, moisture-proof and washable materials;

(3) The ground 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 and smoke exhaust devices, and effective fly-proof, dust-proof and rat-proof facilities, sewage discharge and waste storage facilities that meet hygiene requirements.

cold dish room:

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℃.

Cake room:

The operation room used for making decorated cakes should be equipped with air disinfection devices, dressing rooms that meet the requirements, and hand washing and disinfection pools.

Article 15 Hygienic requirements for food processors:

(1) Wash hands with flowing clean water before work, after handling food raw materials or before touching directly-eaten food;

(2) Do not wear long nails, nail polish or ring;

(3) No sneezing, coughing or other behaviors that hinder food hygiene;

(4) Smoking is prohibited in food processing and sales places;

(5) service personnel should wear clean work clothes; Kitchen operators should wear neat work clothes and hats, and their hair should be neatly combed and placed in the hat.

Article 16 Processors must carefully check the food to be processed and its raw materials. If it is found that it has spoilage or other abnormal sensory properties, it shall not be processed or used.

article 17 all kinds of food raw materials must be washed before use, vegetables should be washed separately from meat and aquatic products, and the shells of poultry eggs should be washed before use and disinfected if necessary.

article 18 knives, piers, plates, barrels, basins, baskets, rags and other tools and containers used for raw materials, semi-finished products and finished products must be clearly marked, and used separately, stored in a fixed location, washed after use and kept clean.

article 19 the food that needs to be cooked and processed should be cooked thoroughly, and its 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.

Article 21 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.

cooked products that are eaten every other meal or overnight must be fully reheated before eating.

article 21 food additives shall be used in accordance with national hygiene standards and relevant regulations.

Article 22 The preparation of cold dishes shall meet the following requirements:

(1) Air disinfection must be carried out regularly every day between cold dishes;

(2) Operators must wear clean work clothes and wash and disinfect their hands;

(3) cold dishes should be processed and made by special personnel, and the staff in the non-cold dish room are not allowed to enter the cold dish room without authorization;

(4) The tools and containers for processing cold dishes must be dedicated, disinfected before use, washed and kept clean after use;

(5) Vegetables, fruits and other food raw materials used for processing cold dishes must be cleaned and disinfected, and those that have not been cleaned shall not be brought into the cold dishes room;

(6) The raw materials for making cold dishes of meat and aquatic products should be used up as much as possible, and the rest that needs to be used must be stored in a special refrigerator for refrigeration or freezing.

According to the provisions of the Food Safety Law:

Article 2 This Law shall be observed when engaging in the following activities within the People's Republic of China:

(1) Food production and processing (hereinafter referred to as food production), food sales and catering services (hereinafter referred to as food business);

(2) production and operation of food additives;

(3) the production and operation of packaging materials, containers, detergents and disinfectants used for food and tools and equipment used for food production and operation (hereinafter referred to as food-related products);

(4) food producers and operators use food additives and food-related products;

(5) storage and transportation of food;

(6) Safety management of food, food additives and food-related products.

the quality and safety management of edible primary products (hereinafter referred to as edible agricultural products) shall comply with the provisions of the Law of the People's Republic of China on the Quality and Safety of Agricultural Products. However, the marketing of edible agricultural products, the formulation of relevant quality and safety standards, the publication of relevant safety information and the provisions of this law on agricultural inputs shall abide by the provisions of this law.

Baidu Encyclopedia-Food Hygiene Management Measures for Catering Industry

People's Congress Network-People's Republic of China * * * and China's Food Safety Law