(1) having a place for food raw material processing, food processing, sales and storage suitable for the variety and quantity of food to be handled, keeping the environment of the place clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources; (2) having operating equipment or facilities suitable for the variety and quantity of food to be handled, Having corresponding equipment or facilities for disinfection, changing clothes, washing, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rat prevention, insect prevention, washing, waste water treatment and garbage and waste storage (3) having full-time or part-time food safety management personnel and rules and regulations for ensuring food safety

Article 33 (1) of the Food Safety Law of the People's Republic of China has the same characteristics as that of. (2) Having production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and having corresponding equipment or facilities for disinfection, changing clothes, washing, lighting, lighting, ventilation, anticorrosion, dustproof, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage; (3) Having full-time or part-time food safety professional technicians, food safety managers and rules and regulations to ensure food safety; (4) It has a reasonable equipment layout and technological process to prevent cross-contamination between food to be processed and directly imported food, raw materials and finished products, and to avoid food contact with toxic and unclean substances; (5) Tableware, drinking utensils and containers for directly-eaten food shall be washed and disinfected before use, and cookware and utensils shall be washed and kept clean after use;