According to 7.4. 1.6 of the Food Safety Operation Standard for Catering Services, food raw materials such as vegetables, fruits and raw seafood should be cleaned before being sent to the special room. Prepackaged foods and disposable tableware should be taken out of the outer packaging, and the minimum packaging should be kept clean before being transferred to the special room.
When processing raw seafood, the inedible parts of seafood should be removed outside the special room and washed before entering the special room. When processing, the edible part of seafood should be avoided from being polluted. Seafood should be stored in a closed container or in edible ice after processing, and separated by plastic wrap.
General provisions of the code of practice for food safety in catering services:
1, in order to guide catering service providers to implement the main responsibility of food safety, standardize catering business behavior, improve food safety management ability and ensure food safety in accordance with the requirements of food safety laws, regulations, rules and normative documents, this specification is formulated.
2. This specification is applicable to catering service business activities of catering service providers, including catering service operators and unit canteens.
3. Encourage and support catering service providers to adopt advanced food safety management methods, establish a food safety management system for catering services, and improve the level of food safety management.
4. Encourage catering service providers to indicate the main raw material information of meals, the quantity or weight of meals, and carry out actions of "reducing oil, salt and sugar" to provide consumers with healthy and nutritious meals.
5. Encourage catering service providers to reduce the use of disposable tableware.
6. Encourage catering service providers to prompt consumers to carry out CD-ROM actions to reduce waste.