According to the relevant regulations, the prerequisite to engage in the processing of cold dishes

is that the restaurant's "Food Service License" must be marked "including cold dishes", and at the same time, the processing of cold dishes need to be dedicated to the store's special cold dish room for operation. The area of the cold dish room should not be less than 5 square meters. Cold dish room, there should be mirrors, hats and other facilities, hand sanitizer, non-manual hand washing facilities, special refrigerators and other cold storage facilities, professional mixing tools, a second dressing room and ultraviolet disinfection lamps.