The "three defenses" are rodent-proofing, fly-proofing and dust-proofing.

The standards and requirements for the three preventive facilities are as follows:

1, institutional canteens, catering industry, hotels, food processing, food warehouses, exhaust ports, guttering and their outlets and sewage outlets must be covered with a metal isolation rodent netting, storage rooms must be set up 60 cm high metal rodent panels.

2, institutional canteens, catering industry, hotels and restaurants, as well as food production, processing, sales venues must be installed fly screen doors, screens or curtain door, turn curtain door, to prevent flies fly into; business cooked food, halogenated products must be covered with a fly cover, to prevent mosquitoes and flies and dust fall into. ?

3, all engaged in food processing, production of premises and units of canteens, catering industry, hotels and restaurants must be in accordance with the norms of the operating room hanging fly lamps, business service area in accordance with the requirements of every 15 to 20 square meters hanging a fly lamp set up.

4, food production and operation and catering establishments waste bins, garbage cans should be covered.

5, operating food and catering stores door and the ground between the gap shall not be greater than 0.6 centimeters, must be installed 60 centimeters high metal rodent-proof plate.

6, "six small" industry and public **** place "three prevention" facilities are fully equipped, public toilets and units within the toilet plus fly screens and curtains, basement windows and air vents must be installed with apertures less than 1 square centimeter wire mesh, pipeline holes To be plugged with cement.

1, with the production and management of food varieties, the number of food materials handling and food processing, packaging, storage and other places, to maintain the environmental cleanliness of the premises, and with toxic, hazardous places and other sources of pollution to maintain a prescribed distance;

2, with the production and management of food varieties, the number of production and management of food production and management of equipment or facilities, with the appropriate disinfection, Changing, washing, lighting, illumination, ventilation, antiseptic, dust, fly, rodent, insect, washing, and wastewater treatment, storage of garbage and waste equipment or facilities;

3, full-time or part-time food safety professionals and technicians, food safety management personnel and to ensure that the rules and regulations of food safety;

4, with a reasonable layout of the equipment and process to prevent the food to be processed and the food directly in the mouth, the food, and other sources of contamination. To be processed food and direct access to food, raw materials and finished products cross-contamination, to avoid food contact with toxic substances, unclean substances;

5, tableware, drinking utensils and containers holding direct access to food should be washed and disinfected before use, cooking utensils, utensils should be washed after use, to keep clean.