The food processing areas of catering service units include: clean operation area, quasi-clean operation area and general operation area.

Food processing areas are places where food is roughly processed, cut and prepared, cooked and prepared, special rooms, food warehouses, tableware cleaning and disinfection, and cleaning places. Food processing areas should be set indoors, and effective measures should be taken to prevent food from being polluted during storage and processing. Reasonable layout according to the process of raw material entry, raw material processing and production, semi-finished product processing and production and finished product supply.

the raw material channel and inlet, the finished product channel and outlet, and the recycling channel and inlet of used tableware are set separately. When it is impossible to separate them, raw materials, finished products and used tableware should be transported separately at different time periods, or the finished products should be covered and transported in a pollution-free way. Set up separate compartments, areas or facilities to store cleaning tools. The area or facility dedicated to cleaning cleaning tools shall be located in a position that will not pollute food, and shall be clearly marked.

1. The clean operation area refers to the processing and production area which requires high cleanliness in order to prevent food from being contaminated, including special rooms and special operation areas.

2. Quasi-clean operation area refers to the area where raw materials or semi-finished products that have been roughed and cut are processed by heat.

3. Tableware cleaning area refers to the area where tableware after cleaning and disinfection and containers and tools that come into contact with direct food are stored.

4. The general operation area refers to other areas where food and tableware are handled, including rough machining area, cutting and matching area, tableware cleaning and disinfection area and food warehouse.