? A qualification

? Nongjiale should be in accordance with the provisions of the relevant licenses, the implementation of licensed operation. Such as to the relevant administrative departments for:

? 1) health license;

? 2) sewage application license;

?3) business registration;

? 3) Organization code.

Two, business service sites

? (1) Good ecological environment with strong local flavor. The area of the reception area is compatible with the reception capacity, and all of them are hardened. There are no hidden safety hazards, and warning signs should be set up for places that may be dangerous, and away from dangerous places that are in geologic hazards or low-lying riversides.

2) The houses are of strong structure, well-ventilated and well-lit.

3) The environment is clean and tidy, with no sewage, dirt, haphazard construction, piling and disorganization.

4) Garbage disposal, sewage discharge, dietary fume emission should be in line with GB8978, GB18438 and other relevant regulations.

5) There are obvious standardized signs.

6) The font size plaque of the text written in a standardized, neat, eye-catching.

7) reception service facilities

Third, the kitchen

? (1) reasonable location, away from the exposed garbage heap (field), toilets, livestock sheds not less than 20 meters, the use of its area of not less than 12 square meters;

2) kitchen floor has been hardened, non-slip, easy to clean. Wainscot tiles shall not be less than 1.5 meters;

3) The kitchen roof should be dustproof, polished, easy to clean, and shall not use bamboo fences or cardboard;

4) There are washing, cutting, cooking, cold food production and tableware, utensils and utensils washing and disinfection of facilities and places, and in line with the relevant national catering industry management regulations and standard requirements. Washing and disinfecting detergents should be in line with the provisions of GB 14930.2;

5) Have good ventilation and smoke exhaust and refrigeration equipment.

Four, dining environment

1) reasonable location, good lighting and ventilation, the use of its area of not less than 30 square meters;

2) dining room floor has been hardened, non-slip, easy to clean;

3) the dining environment should be in line with the health standards.

V. Toilet

1) clean environment, no dirt, no clogging, less odor;

2) men and women's toilets should be set up separately, there are conspicuous signs. Signs should be consistent with the provisions of GB/T 10001.1.

VI. Ventilation Requirements

1) water and sewage conditions are available and smooth, drinking water in line with the provisions of GB 5749;

2) there are anti-fly, rodent, insect and garbage disposal measures and facilities;

3) there are the necessary fire fighting facilities;

4) Amusement rides should be in line with the national provisions of the relevant safety requirements.

VII. Operation and Management:

1) Strictly in accordance with the relevant state laws, regulations, rules and regulations and related provisions of the business activities

2) Sound management system, effective operation.

VIII. Specific requirements:

? 1) Have a clear business scope and mode of operation;

? (2) the implementation of job responsibility system and standardization of services;

? 3) have a sound health management system and set up a person responsible for health work;

? (4) all kinds of raw materials, auxiliary materials, seasonings should be in line with the current effective product standards or relevant national regulations and requirements;

?5) food (drinking) utensils disinfection should be in line with the provisions of GB 14934;

? (6) Service items and prices should be clearly indicated;

? (7) The staff on duty should wear a sign.

9. Practitioners

? (1) Compliance with the law and professional ethics.

? (2) Practitioners should be honest and trustworthy, conscientious, warm and thoughtful service.

? (3) Receptionists pay attention to the instrument appearance, polite language.

?4) Practitioners should be trained and assessed to meet the requirements of qualified positions.

? (5) practitioners in good health, no infectious diseases and other diseases that hinder food hygiene, and in accordance with the provisions of the regular health checks, to obtain a health certificate.