1, the area should be suitable for the dining area and the maximum number of diners. According to the relevant public information, the Code of Practice for Food Safety in Catering Services stipulates that the area of processing and business premises of catering units should be commensurate with the area of dining places and the maximum number of people serving meals. The rough machining site should be equipped with cleaning pools and operating tables for meat, aquatic products and plant foods respectively, and the number or capacity of pools and the number of operating tables should be adapted to the number of processed foods.
2, kitchen processing and distribution of cold food and raw food, food cooling, packaging should be set up in accordance with the provisions of article thirty-seventh of the sub-packaging room. Water that needs direct contact with finished products should be treated by installing water purification facilities. The area of food processing, operation and storage places should be adapted to the variety and quantity of processed food. Corner, column foot, side surface and bottom surface have a certain radian.
3, equipped with closed special transport refrigerated vehicles to adapt to the variety, quantity and storage requirements of processed food, the internal structure of the vehicle is flat and easy to clean.
4. It should be noted that if the area and quantity of dining seats belong to two categories, the category of restaurant shall prevail. It can be seen that there is little correlation between catering license and area size.