The initial processing stage includes: professional refrigeration equipment (cold storage, refrigerator) and keeping the refrigeration equipment dry, clean and sterile for a long time; Keep samples in the refrigerator to ensure that food raw materials are sampled for 48 hours (it is recommended to set up food testing laboratories in canteens of large enterprises and institutions); Processing room, soaking pool, ozone vegetable washer, electric water heater, fly-killing lamp, ultraviolet germicidal lamp, garbage disposal room, garbage freezing and compression packaging equipment, rat-proof net for ditch cover, and ground laying materials should be high-pressure faucets, good ventilation system and water supply and drainage system that meet the requirements of environmental discharge standards;
The processing area includes: secondary dressing (entering the front room), hand-washing basin, fly-killing lamp, ultraviolet germicidal lamp, rat-proof net on the ditch cover, sample-keeping refrigerator to ensure 48-hour sampling of food raw materials (it is recommended to set up food testing laboratory in canteens of large enterprises and institutions), etc. Professional refrigeration equipment (cold storage, refrigerator) and keep the refrigeration equipment dry, clean and sterile for a long time, and ensure that meat and vegetables are stored separately, raw and cooked separately, regularly clean the stored food, and put an end to the use of condiments for expired and spoiled food. The floor is paved with anti-skid and hydrophobic materials that are easy to clean, and the floor is cleaned with high-pressure faucets, with a good ventilation system and a water supply and drainage system that meets the requirements of environmental emission standards;
The cooking processing area includes: easy-to-clean anti-slip hydrophobic material, secondary dressing (entering the front room), hand washing basin, electric hand dryer, cutter disinfection equipment, fly-killing lamp, ultraviolet germicidal lamp, rat-proof net on ditch cover, sample-keeping refrigerator and professional refrigeration equipment (cold storage, refrigerator). Refrigeration equipment should be kept dry, clean and sterile for a long time, so as to ensure that meat and vegetables are stored separately, and raw and cooked separately. Cooking and processing equipment configuration ensures that food can be processed to a clean and edible state, and the materials laid on the ground should be non-slip, hydrophobic and easy to clean. High-pressure faucets, good ventilation systems and water supply and drainage systems that meet the requirements of environmental emission standards are used for ground cleaning;
Food preparation area: the materials laid on the ground should be non-slip, hydrophobic and easy to clean, secondary dressing room, food heat preservation or fresh-keeping sales equipment, electric water heater, tableware disinfection box, fly-killing lamp, ultraviolet germicidal lamp, hand basin, etc.
Tableware recycling area: tableware sorting basket, food residue bucket, pool, etc.
The washing area includes: anti-slip hydrophobic materials that are easy to clean, high-pressure faucets with clean floors, good ventilation system and water supply and drainage system settings that meet the requirements of environmental emission standards, and professional washing equipment that meets food safety standards (dishwashing machinery and professional machine detergents; When the conditions are insufficient, the corresponding hand-washing pool should be flushed in strict accordance with the principle of one cleaning, two washing and three disinfection, so as to keep the water quality of the flushing pool clean, and storage equipment and space such as cookers, food residue recycling facilities, pools, fly killing lamps, ultraviolet germicidal lamps, rat-proof nets and the like should be added to the ditch cover.
Separate kitchen staff toilets, hand sinks and hand dryers from food processing areas.