The requirements of Nanshan District Health Bureau in Shenzhen for catering are as follows:

1. The minimum usable area of the kitchen shall not be less than 8 square meters.

second, the cold dish room must be equipped with special cold storage facilities, washing and disinfection facilities and qualified dressing facilities, and the indoor temperature should not be higher than 25℃. The cold dish room must be disinfected regularly every day.

3. The cake room, the operation room for making decorated cakes, should be equipped with an air disinfection device, a dressing room that meets the requirements, and a hand washing and disinfection pool.

4. Food processors should wash their hands with flowing clean water before work, after handling food raw materials or before touching directly imported food.