Article X Site Selection Requirements

Select areas with dry terrain, water supply and drainage conditions and electricity supply, and shall not be located in areas susceptible to pollution. Distance from the source of pollution such as manure pits, sewage ponds, exposed garbage dumps (stations), dry toilets, etc. is more than 25m, and set up outside the scope of influence of dust, harmful gases, radioactive substances and other diffuse sources of pollution.

Article 11

(1) Roughing, cutting, cooking, noodle making, cleaning and sterilizing of eating utensils, meal preparation and other processing and operation places, as well as food storerooms, changing rooms, and places for storing cleaning tools, etc., appropriate to the mode and variety of food supply shall be set up. Each place is located indoors.

(B) roughing, cutting, cooking, cleaning and sanitizing utensils, large restaurants, cleaning utensils for independent compartments.

(C) the preparation of cold dishes, laminating operations and cafeteria food preparation, respectively, set up the appropriate operation of the special room.

(d) the production of freshly squeezed fruit and vegetable juices and fruit platters and processing of raw seafood, set up the appropriate special operation place.

(E) the processing operations in accordance with the raw materials, raw materials processing, semi-finished products processing, supply of finished products in the order of reasonable layout, and can prevent food in the storage, operation of cross-contamination.

(F) for raw materials, semi-finished products, finished products, tools, utensils and containers, there is a clear distinction between the signs, storage areas are set up separately.

(vii) The ratio of the area of the food handling area to the area of the dining place, and the maximum number of people to be served are in line with the "Code of Practice for Food Safety in Catering Services" and other requirements.

(viii) cutting and cooking place area ≥ 50% of the area of food handling area (all cooking with semi-finished products can be appropriately reduced).

(ix) cold dishes ≥ 10% of the area of food handling area.

(J) processing premises without captive breeding, slaughter of live poultry and livestock animals in the area (or a distance of 25m or more).

Article XII

Food processing area floor and drainage requirements

(a) the ground with non-toxic, odorless, impermeable, not easy to accumulate dirt, corrosion-resistant, non-slip materials, and flat, no cracks. Roughing, cutting, cleaning and disinfecting of utensils and cooking and other places on the ground is easy to clean, non-slip, and has a drainage system

(ii) the ground and drains have drainage slopes.

(c) the outlet of the drainage ditch has a mesh aperture less than 6mm metal grille or mesh cover.

Article 13

Food handling area walls, doors and windows requirements (a) the walls are non-toxic, odorless, impermeable, smooth, not easy to accumulate dirt light-colored materials, roughing, cutting, utensils cleaning and disinfecting and cooking, etc. There are more than 1.5m of smooth, non-absorbent, light-colored, durable and easy to clean materials made of wainscoting.

(ii) doors and windows are tightly assembled, and the doors and openable windows directly connected to the outside world are equipped with fly screens or air curtains that are easy to dismantle and do not rust, and the doors directly connected to the outside world can be closed automatically.

(c) roughing, cutting, cleaning and sterilizing utensils, cooking and other places such as the door, easy to clean, non-absorbent solid materials.

Article XIV of the food processing area ceiling requirements

(a) the ceiling is non-toxic, odorless, non-absorbent, smooth surface, corrosion-resistant, temperature-resistant, light-colored materials coated or decorated.

(ii) Clean operation area, quasi-clean operation area and other semi-finished products, finished products exposed places if the roof is uneven structure or pipeline through, add a flat, easy to clean the ceiling.

(c) The ceiling of the place with more water vapor has a proper slope.

Article 15 Requirements for hand-washing and sanitizing facilities

(1) A sufficient number of hand-washing facilities are set up in the food handling area, and their locations are set up in areas convenient for employees.

(b) The material of the hand-washing sink is impermeable and the structure is easy to clean.

(c) Hand washing and sanitizing facilities near the appropriate cleaning, disinfecting supplies and hand drying supplies or facilities, employee-specific hand washing and sanitizing facilities near the hand washing and sanitizing method identification.

Article XVI cleaning and disinfecting cleaning facilities for food utensils requirements

(a) equipped with cleaning, disinfection, cleaning equipment and facilities that can operate normally.

(b) various types of cleaning and disinfection methods to set up a minimum number of special pools: the use of chemical disinfection, at least three special pools. Thermal disinfection using artificial cleaning, can set up two special pools. Various types of pools with obvious signs to indicate its purpose.

(C) meal utensils cleaning and disinfection pool dedicated, and food materials, cleaning utensils and contact with non-direct food contact tools, containers cleaning pool separate.

(d) utensils cleaning and sanitizing sink using stainless steel or ceramic and other impermeable materials, not easy to accumulate scale and easy to clean.

(E) set up exclusively for the storage of sanitized food utensils cleaning facilities, marked obvious, closed structure and easy to clean.

(F) cleaning, disinfection, cleaning equipment and facilities to meet the size and number of needs.

Article XVII of food ingredients, cleaning tools, cleaning pool requirements

(a) roughing operations were set up in animal food, plant food, aquatic products, three types of food ingredients cleaning pool, pool number or capacity and the number of processed food is appropriate. Various types of pools with obvious signs to indicate its purpose.

(B) set up exclusively for mops and other cleaning tools, utensils, cleaning pool, its location will not contaminate the food and its processing and production process.

Article 18 Equipment, Tools and Containers Requirements

(1) equipment, tools, containers, packaging materials in contact with food comply with food safety standards or requirements.

(2) Equipment, tools and containers in contact with food are easy to clean and sterilize.

(c) all food equipment, tools and containers do not use wooden materials, except for process requirements must be used.

Article 19: Requirements for Ventilation and Smoke Exhaust Facilities

(a) Cooking places using mechanical exhaust. The upper part of the equipment to produce fumes with mechanical exhaust and fume filtering exhaust devices, filters are easy to clean and replace.

(ii) the exhaust port is equipped with a mesh aperture less than 6mm metal grille or mesh cover.

Article XX of the lighting facilities requirements

Processing premises light source does not change the natural color of the observed food. Installed in the exposed food directly above the lighting facilities using protective cover. Frozen (hidden) warehouse using explosion-proof lights.

Article 21 of the temporary storage facilities for waste requirements

(a) food processing area to set up storage containers for waste or garbage. Waste containers and processing containers have clearly distinguishable signs.

(2) Waste containers are equipped with lids made of strong and impermeable materials with smooth inner walls for easy cleaning. The lids of waste containers in specialized rooms are not manually opened.

Article 22 Requirements for Warehouses and Food Storage Places

(1) Separate warehouses are set up for food and non-food products (except for food containers, packaging materials, tools and other items that will not lead to food contamination).

(b) the number and structure of refrigerated and frozen cabinets (libraries) can make raw materials, semi-finished products and finished products are stored separately, and there are clearly distinguishable signs.

(C) in addition to cold storage room has good ventilation, moisture, rodent-proof (such as the installation of rodent-proof boards or wooden door underneath the metal cladding) facilities.

(d) freezing (collection) library can be set up to correctly indicate the temperature of the library thermometer.

Article 23 of the special room requirements

(a) special room without open ditches, floor drains with water seals. Food transfer window is open and closed, other windows closed. Specialized room wainscoting to the top.

(b) special room door is easy to clean, non-absorbent solid material, can be automatically closed.

(c) special room set up in line with the "Food Service Food Safety Code of Practice" requirements of air-conditioning facilities, air disinfection facilities, tool cleaning and disinfection facilities; cold dishes, laminating room set up a special refrigeration facilities.

(d) special room at the entrance to set up hand-washing, disinfection, dressing facilities through the pre-entry room, hand-washing and disinfection facilities in line with the provisions of Article XV of the Code.

Article 24 Changing Room Requirements

The changing place and the processing and business premises are in the same building, with sufficiently sized space, a sufficient number of changing facilities and appropriate lighting.

Article 25 Toilet Requirements

(1) The toilet is not located in the food processing area.

(2) Toilets are flush-type, with impermeable, easy-to-clean and non-scaling materials used for the floor, walls and sinks, with effective venting devices, proper lighting, screened windows connected to the outside world or closed, with external doors that can be closed automatically, and hand-washing facilities near the exits.