Should be far from the source of pollution, from the garbage dump (field), open toilets, cesspools more than 25m, the environment is clean. Should not be located in the basement.

Two, cafeteria area

(a) the total area of the cafeteria. According to the boarding students per capita area of not less than 1.5 square meters set (non-boarding students refer to the calculation), the net height of not less than 2.5 m. Food handling area of the building area should be ≥ 0.4 square meters / person. Cutting and cooking place area should be no less than 50% of the food handling area (all cooking with semi-finished products can be appropriately reduced).

(ii) the area of the cafeteria dining room. Should be set in accordance with the total area of the cafeteria restaurant and kitchen 7:3 ratio.

Three, cafeteria building structure and functional areas set up

(a) Building structure. Should be constructed using appropriate durable materials to ensure strong and durable, easy to maintain, clean or disinfect, the floor, walls, doors, windows, ceilings and other building envelope should be set up to avoid the invasion of harmful organisms and habitat.

(ii) Functional area settings. Should be set up independent food processing area (operation area, meal preparation or sale of food area, food storage), dining places and auxiliary areas. School canteens with a small number of meals, according to the actual situation can be appropriately relaxed standards, but must ensure that the canteen functional zoning is relatively independent, scientific and reasonable.

Four, cafeteria process space layout

Should be set up according to the process of food raw materials into the food raw materials processing, semi-finished products processing, cooking and processing, supply of finished products. Vegetables, meat, seafood roughing, cutting, cooking, cleaning and disinfection of tableware should be independent compartments for the premises.

(a) The food processing process should be a single flow of raw in and cooked out.

(B) should be set up separately for food materials and access, finished product access and exit, use of food and beverage recovery after the channel and access.

(c) should be set up separately for food raw materials, cafeteria workers access to the back of the kitchen of the cafeteria. Employees shall not use the same access to the cafeteria with food raw materials.

(D) school cafeteria set up the basic process

1. The whole process: practitioners → locker room → food handling area.

Food raw materials→vegetable storage (temporary storage room)→food raw material storage, cold storage (room)→food processing area→food rough processing area:

A→food cutting and preparation area (dedicated operation area)↘

B→pasta production area→cooking area, pasta steaming room→meal preparation room or food sales room→dining area.

2. Recycled tableware → Meal utensils cleaning → Disinfection area → Meal utensils cleaning area.

3. Changing rooms, offices, restrooms, shall not be set up in the food handling, operation area and other work areas.

V. Food processing area

Should be set up in the cafeteria roughing room, animal food materials processing room, plant food materials processing room, seafood processing room, operating room (cooking and pastry processing and production room), selling room (meal preparation room), the second locker room, the food warehouse (staple food storage, food storage), etc., the food processing area set up at least two or more hand-washing facilities, using the Non-hand-touch switches. Areas for raising and slaughtering animals such as livestock and poultry shall not be set up.

(i) Ground and drainage requirements. The floor shall be paved with non-toxic, odorless, impermeable, not easy to accumulate dirt, corrosion-resistant, non-slip and waterproof materials, and shall be smooth and free of cracks. Roughing, cutting, cleaning and disinfecting of eating utensils and cooking, pasta and other places on the ground should be easy to clean, non-slip, and have a drainage system.

Floors and drains should have a drainage slope. The ditch should not be set up other pipelines, the side and bottom joints should have a certain curvature, and have a removable cover.

1. Cleaning operation area shall not be equipped with open ditches, floor drains should be able to prevent the inflow of waste and the escape of turbid gas.

2. The outlet of the drainage ditch has a metal grille or net cover with a mesh aperture of less than 6㎜.

3. Drainage pipe outlet should be installed grate. The grate should be made of metal material, and the gap spacing or mesh of the grate should be less than 10㎜.

(2) Requirements for walls, doors and windows. The walls are made of non-toxic, odorless, impermeable, smooth, light-colored materials that are not easy to accumulate dirt, and the places such as roughing, cutting, cleaning and disinfecting of utensils and cooking should have wainscoting or tiles made of smooth, non-absorbent, light-colored, durable and easy-to-clean materials for more than 1.5m, and the corners of the walls are suitable for stainless steel wrapping. Effective dust-proof, fly-proof and rodent-proof facilities should be set up. Doors and windows are tightly assembled, and the doors and openable windows directly connected with the outside world are equipped with fly screens or air curtains that are easy to remove and wash and do not rust, and the doors directly connected with the outside world can be closed automatically.

1. The indoor window sill is slanting down 45° or adopting the structure without window sill.

2. Specialized room windows are closed (except for the delivery of food), the window for the delivery of food should be dedicated, openable and closed, the size of which can be passed through the delivery of food containers shall prevail.

3. Food preparation room and cooking production room door (access) should be semi-closed. That is: the upper half of the door into the food transfer window, the lower half of the automatic closing door. Should be closed tightly, no deformation, no damage.

(c) ceiling requirements. Should be more than 2.5m from the ground, non-toxic, odorless, non-absorbent, smooth surface, corrosion-resistant, temperature-resistant, flame-retardant, light-colored materials coated or decorated.

1. There should be a certain curvature in the combination of ceiling and beams or walls, and the ceiling in places with more water vapor should have an appropriate slope.

2. 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, should be added flat, easy to clean the ceiling.

3. It should be easy to clean, prevent pests from hiding and dust accumulation, and avoid the occurrence of mold or building materials.

(d) roughing room requirements. Should be set up at least animal food, plant food, aquatic products, three types of food raw materials cleaning pool, the use of impermeable materials (such as stainless steel, ceramics, etc.) made of dirt, easy to clean.

1. The number or capacity of the pool should be compatible with the number of processed food.

2. Various types of pools should be distinguished by the color code management of the color or obvious signs, to ensure that animal food, plant food, aquatic raw materials can be cleaned separately.

3. Cleaning of direct access to food pools or containers should be set up separately. Directly imported fruits should be set up pure water facilities and carefully cleaned and disinfected.

(E) utensils room. Should not contaminate the food and its processing and production process of the location of the special mop and other cleaning tools, utensils, cleaning pool.

(F) cooking room. Should be set up independently, should be closed, tiled to the top of the wall. Should be provided with adequate ventilation, smoke exhaust, exhaust devices.

1. Stove. Should be used for food non-polluting stoves, according to the number of students dining configuration.

2. There should be sufficient operating tables that can meet the requirements of raw and cooked separately, and have a prominent sign.

3. Appliances and containers for raw materials and finished products should be clearly labeled and separated.

(VII) pasta production room. Should be set up separately pasta production room, steaming, baking room. Should be set up enough operating tables, food shelves, utensils, containers, and clearly labeled.

VI, lighting lighting

There should be sufficient natural lighting or artificial lighting, food handling area work surface should not be less than 220lux, other places should not be less than 110lux. light source should not change the natural color of the observed food. Lighting fixtures installed directly above exposed food should use protective covers to prevent contamination of food by glass shards in the event of breakage. Frozen (hidden) warehouse should use explosion-proof lights.

Seven, food preparation room, food sales room

No open ditch in the food preparation room, floor drain with water seal. Wainscoting should be laid to the top of the wall. Set up air-conditioning and other temperature-regulating facilities and ultraviolet disinfection lamps, half an hour before the sale of disinfection.

(a) ultraviolet lamp (wavelength 200 ~ 275nm) should be set according to the power of not less than 1.5W / m? set up, evenly distributed, hanging within 2m height from the ground, should be installed reflector, intensity greater than 70μW / cm2.

(b) the table should be stainless steel or stone veneer and new materials, in line with national health requirements.

(C) food trucks should have thermal insulation facilities, cleaning glass.

Eight, food warehouse

Should be set up in the main, side food storage, mechanical ventilation or dehumidification facilities, rodent-proof board (not less than 60cm) and temperature (humidity) detection tools; food storage classification, shelves, partitions, off the ground, the shortest (less) shall not be shorter than (less than) 10cm. manned by a person who shall not be placed in the same inventory with toxic, hazardous substances, personal belongings, and miscellaneous goods.

nine, equipment

(a) water supply facilities requirements. The piping system of water used for food processing and production shall be drawn from the main pipeline of domestic drinking water and be completely separated from the piping system of non-potable water (such as cooling water, sewage or wastewater, etc.), and there shall be no backflow or mutual intersection phenomenon. Water supply facilities used in the health and safety products involving drinking water should be in line with relevant national regulations.

(ii) cold storage facilities requirements. There should be enough refrigerators (cabinets), to meet the requirements of separate storage of raw and cooked, and should have a temperature display device.

(C) food sampling equipment requirements. Equipped to meet the needs of food sampling sample refrigerator, configure external thermometer, measuring instruments.

(D) cafeteria equipment, tools and containers required. Contact with food equipment, tools, containers, packaging materials, etc. should be in line with food safety standards or requirements, easy to clean and disinfect, all food equipment, tools and containers are not suitable for the use of wooden materials, except for those that must be used due to process requirements.

(E) ventilation and smoke exhaust facilities requirements. Cooking places should be used mechanical exhaust. Produce fumes above the equipment should be added with mechanical exhaust and fume filtering exhaust device, the filter should be easy to clean and replace. The air flow should be from the high-clean area to the low-clean area to prevent contamination of foodstuffs, eating utensils, processing equipment and facilities. With the outside world directly connected to the vent, outside the ventilation window, should be installed not less than 16 purposes of insect screens.

Ten, dining facilities

Dining area should not be carpeted. If the carpet is laid, it should be cleaned regularly to maintain hygiene.

(a) hand washing facilities. Should be set up hand-washing sink, hand-washing seven-step chart, equipped with hand sanitizer or soap, faucet at the same time as the maximum number of diners 20:1 set up, using foot, elbow-activated, inductive and other non-hand-touch switch. It is appropriate to set up a water heater to provide warm water.

(ii) dining tables and chairs. Dining tables and chairs should be configured, the number of seats for dining according to not less than one-third of the number of students dining configuration.

(iii) Heating, ventilation, lighting, fly prevention. The entrance to the cafeteria has a curtain. There should be heating, ceiling fans or air conditioning, lighting, effective fly prevention facilities. The restaurant is well ventilated and lighted, with fresh air, adequate lighting, no fumes and steam, non-toxic and environmentally friendly building and decorative materials, and the floor is terrazzo or above the standard and has good non-slip properties.

(D) restaurant culture. In the restaurant prominently hanging food safety and nutrition, health, hygiene and control, food and other scientific knowledge.

Eleven, bright kitchen and monitoring, fire

(a) "bright kitchen + Internet". Food processing should be publicized through video or transparent glass windows and glass walls. Food storage, cooking room, food preparation room, special room, leave samples room, tableware and drinking utensils cleaning and disinfection room and other key places should achieve full coverage of video surveillance, the use of the Internet and other information technology means to strengthen the source of food, procurement, processing and production of the whole process of supervision.

(ii) monitoring, fire. Electronic monitoring devices and infrared detection alarms should be installed, with safety evacuation signs.

Twelve, tableware recycling

The restaurant should be equipped with tableware recycling, and have obvious signs.

Thirteen, washing and cleaning places

Scrubbing, disinfection room and cleaning room should be set up separately. Disinfection room wainscoting should be laid to the top of the wall. Cleaning, disinfection, cleaning facilities and equipment should be placed in a dedicated area, the capacity and number should be able to meet the processing and production and food needs.

(a) Scrubbing room should be set up in a special pool for cleaning and disinfecting of food and beverage utensils, separate from the pool for cleaning of food raw materials, cleaning utensils and tools and containers in contact with non-directly imported food.

(b) the use of manual cleaning thermal disinfection, can be set up 3 special pool. The use of chemical disinfection, at least 4 special pools.

(c) all types of pools to clearly marked to indicate its purpose.

XIV, changing places

Should be in the same building with the food handling area, set up a changing room, a second changing room.

(a) primary changing room. Should be located at the entrance to the food handling area, there is a sufficiently large changing space, a sufficient number of changing facilities (such as lockers, hooks, hangers, etc.), it is appropriate to set up hand-washing facilities at the door.

(ii) Secondary changing room. Should be mandatory pre-entry room, set up at the entrance to the preparation room, indoor non-manual hand washing facilities, disinfection (ultraviolet lamp) facilities. Equipped with work clothes, work hats, masks, etc..

(c) Work clothes. Primary work clothes and secondary work clothes color should be different. Secondary work clothes color should be light, full body cover type.

Fifteen, bathroom settings

The bathroom shall not be set in the food handling area. Bathroom entrances and exits should not be directly to the food handling area, should not be directly to the dining area. The door of the restroom directly connected with the outside world can be closed automatically.

(a) set up an independent exhaust device with lighting; windows directly connected with the outside world are equipped with fly screens that are easy to dismantle and wash and not easy to rust; the materials of the walls, floors, etc., do not absorb water, do not easily accumulate dirt, and are easy to clean; a flushing toilet should be set up and equipped with a toilet brush.

(ii) Hand-washing facilities and facilities for storing work clothes in the toilet (e.g. hooks, etc.) shall be provided near the exits.

(c) Sewage pipes are separate from food handling area drains and are provided with odor-proof water seals. The outfall is located outside the cafeteria premises.

Sixteen, inspection requirements

Sound school food safety testing system construction. County schools and kindergartens canteens configure self-testing facilities and equipment, the establishment of agricultural and sideline products rapid testing room, through training or purchase of services, etc., with full-time and part-time food safety inspectors.