catering service providers should regularly clean and check the cold storage and freezing facilities. Maintain facilities and equipment for food processing, storage and display. Catering service providers shall clean and disinfect tableware and drinking utensils as required, and shall not use tableware and drinking utensils that have not been cleaned and disinfected. Where a catering service provider entrusts the cleaning and disinfection of tableware and drinking utensils, it shall entrust a disinfection service unit that complies with Article 56 of the Food Safety Law.

Extended information:

Small food production and processing workshops and food vendors engaged in food production and marketing activities shall meet the food safety requirements stipulated in this Law that are suitable for the scale and conditions of their production and marketing, and ensure that the food they produce and market is hygienic, non-toxic and harmless, and the food safety supervision and management department shall strengthen supervision and management over them. The local people's governments at or above the county level shall comprehensively manage small food production and processing workshops and food vendors, strengthen services and unified planning, improve their production and business environment, encourage and support them to improve their production and business conditions, enter centralized trading markets, shops and other fixed places to operate, or operate in designated temporary business areas and time periods. Specific measures for the administration of food production and processing workshops and food vendors shall be formulated by provinces, autonomous regions and municipalities directly under the Central Government.