The temperature in a specialized room shall not be higher than 25 degrees.

Specialized rooms refer to specialized processing and preparation rooms for handling or short-term storage of direct-entry foods, including cold food rooms, raw food rooms, laminating rooms, central kitchens, and so on. The area of the special room should be compatible with the area of the dining place and the number of people supplied to the dining place, and it should be in line with the Requirements for the Layout of Food Service Providers' Premises.

If it refers to the special room of the food service unit, the temperature inside it shall not be higher than 25 degrees. The special room of the catering should be an independent compartment, which has special facilities for cleaning and disinfecting tools and containers and air disinfection facilities, and should also have independent air-conditioning facilities, and the temperature should not be higher than 25 degrees Celsius.

Restaurant room

1, the production and sale of cold food

Cold food generally refers to the need to re-heat, at room temperature or low temperature can be eaten under the state of the food, which in fact, is what we usually call cold food, including cooked meat, such as soy sauce, beef, etc., as well as raw fruits and vegetables. In addition, there are raw fruits and vegetables, pickles, such as cold cucumber, cold seaweed, etc. In addition, the common western food salad, sushi, etc., also belongs to the gazpacho.

2, the production and sale of raw food

Raw food in general refers to raw aquatic products, and our daily most common raw aquatic products are seafood, i.e., for the consumption of fish, shellfish, cephalopods, and other aquatic products grown in the ocean, such as salmon sashimi, pangasius sashimi, and other seafood raw food.