"Code of Practice for Food Safety in Food Service"\x0d\\ Article 24 Requirements for the Preparation of Cold Dishes\x0d\ (a) The food to be processed should be carefully inspected prior to processing, and any food found to be corrupted and spoiled or with other abnormal sensory properties shall not be processed. \x0d\ (ii) Special room should be processed and produced by special person, non-operators shall not enter the special room without authorization. Operators in the special room should meet the requirements of the fourth item of Article XII of this specification.　 \x0d\ (c) Specialized rooms should be disinfected in the air and operating table before each meal (or each time) is used. If ultraviolet lamps are used for disinfection, they should be turned on for more than 30 minutes when no one is working, and records should be kept. \x0d\ (d) Special equipment, tools and containers should be used in the special room and should be sterilized before use, washed and kept clean after use. \x0d\ (E) for the preparation of cold dishes with vegetables, fruits and other food ingredients, without washing and processing clean, shall not be brought into the cold dishes room. \x0d\\ (F) The preparation of cold dishes should be used up as much as possible in the same meal. The remaining ones that still need to be used should be stored in a special refrigerator for refrigeration or freezing, and those that are to be heated before consumption should be reheated in accordance with the provisions of Article 30, Item 3 of this Code. \x0d\ (G) vocational schools, general secondary schools, elementary school, special education schools, child care institutions canteens shall not produce and sell cold dishes.