Small catering refers to catering operators, such as small restaurants, snack bars, small workshops, etc., who have fixed storefronts or fixed business premises in the tangible market, with poor operating conditions and few employees, and operating area of less than 50 square meters. The location of small restaurants should be more than 25 meters away from sewage pools, garbage dumps (stations), animal farms and other pollution sources; Each food processing functional area in the operation room should be indoors, clearly separated or separated from the dining place, and the environment is clean and tidy; It has facilities, tools and containers suitable for food processing and operation, as well as corresponding facilities such as cleaning, disinfection, cleaning, drainage, pollution prevention and kitchen waste collection.