The food safety operation specification for catering services requires the temperature range of food freezing to be -18~-1℃.

this specification is formulated to guide catering service providers to implement the main responsibility of food safety, standardize catering business behavior, improve food safety management ability and ensure catering food safety in accordance with the requirements of food safety laws, regulations, rules and normative documents.

this specification is applicable to catering service business activities of catering service providers, including catering service operators and unit canteens. Encourage and support catering service providers to adopt advanced food safety management methods, establish catering service food safety management system, and improve food safety management level.

catering service providers are encouraged to indicate the main raw material information of meals, the quantity or weight of meals, and carry out the actions of "reducing oil, salt and sugar" to provide consumers with healthy and nutritious meals. Encourage catering service providers to reduce the use of disposable tableware. Encourage catering service providers to prompt consumers to carry out CD-ROM actions and reduce waste.

food processing area. Refers to the area where food is stored, processed, and tableware (including tableware, containers, tools, etc.) is cleaned and disinfected. According to the degree of cleanliness, it can be divided into clean operation area, quasi-clean operation area and general operation area.

clean the operation area. Refers to the processing and production areas that require high cleanliness in order to prevent food from being contaminated, including special rooms and special operation areas. Special room Refers to the special processing room for processing or short-term storage of direct-entry food, including cold food room, raw food room, flower decoration room, central kitchen and sub-packaging or packaging room of collective dining distribution unit.