Article 48 Site Selection Requirements

Select areas with dry terrain, water supply and drainage conditions and electricity supply, and shall not be located in areas susceptible to pollution. Distance from cesspools, sewage ponds, exposed garbage dumps (stations), dry toilets and other sources of pollution more than 25m, and set up outside the scope of influence of dust, harmful gases, radioactive substances and other diffuse sources of pollution.

Article 49

(1) Roughing, cutting, cooking, pasta making, cleaning and sterilizing of eating utensils, meal preparation and other processing and operation places, as well as food storage rooms, changing rooms, and places for storing cleaning tools, etc., appropriate to the mode and variety of food supply shall be set up. Each place is located indoors.

(2) the processing operation places in accordance with the raw materials into the raw materials processing, semi-finished products processing, finished product supply in the order of reasonable layout, and can prevent cross contamination of food in the storage, operation.

(C) for raw materials, semi-finished products, finished products, tools, utensils and containers, there is a clear distinction between the signs, storage areas are set up separately.

(d) The ratio of the area of the food handling area to the area of the dining place, as well as the maximum number of people to be served are in line with the "Code of Practice for Food Safety in Catering Services" and other requirements.

Article 50 The floor, walls, ceiling, doors, windows and drainage requirements of the food processing area

(1) The floor is paved with non-toxic, odorless, impermeable, dirt-accumulating, corrosion-resistant and slip-resistant materials, and it is smooth and free from cracks. Roughing, cutting, cleaning and disinfecting utensils and cooking and other places on the ground is easy to clean, non-slip, and has a drainage system.

(b) The walls are made of light-colored materials that are non-toxic, odorless, impermeable, smooth, and not easy to accumulate dirt, and there is a wainscot of more than 1.5m of smooth, non-absorbent, light-colored, durable and easy-to-clean materials at the places of rough processing, cutting, utensil cleaning and disinfecting, and cooking.

(c) doors and windows are tightly assembled, and the doors and openable windows directly connected to the outside world are equipped with easy to dismantle and do not rust fly screen or set up air curtains, and doors directly connected to the outside world can be automatically closed.

(d) The ceiling is free from water seepage and is not peeled off or broken.

Article 51 cleaning and disinfection of food utensils cleaning facilities requirements

(a) the minimum number of various types of cleaning and disinfection methods to set up a special pool: the use of chemical disinfection, at least three special pools. The use of artificial cleaning and thermal disinfection, can set up two special pools. Various types of pools with obvious signs indicating their purpose.

(b) equipped with normal operation of the cleaning, disinfection, cleaning equipment and facilities, set up for the storage of disinfected food utensils cleaning facilities, marked clearly, the structure is closed and easy to clean. Cleaning, disinfection, cleaning equipment and facilities of the size and number to meet the needs.

Article 52 of the food ingredients, cleaning tools, cleaning pool requirements

(a) roughing operations were set up in animal food, plant food, aquatic products, three types of food ingredients cleaning pool, pool number or capacity and the number of processed food is appropriate. Various types of pools with obvious signs to indicate its purpose.

(B) set up exclusively for mops and other cleaning tools, utensils, cleaning pool, its location will not contaminate the food and its processing and production process.

Article 53 Equipment, Tools and Containers Requirements

Equipment, tools, containers, packaging materials in contact with food comply with food safety standards or requirements.

Article 54 Requirements for Ventilation and Smoke Exhaust Facilities

Mechanical exhaust is used in cooking places. The upper part of the equipment that generates fumes with mechanical exhaust and fume filtration exhaust devices, filters are easy to clean and replace.

Article 55: Requirements for temporary storage facilities for waste

(1) Food processing areas are equipped with containers for storing waste or garbage. Waste containers and processing containers have clearly distinguishable signs.

(2) Waste containers are equipped with lids made of strong and impermeable materials with smooth inner walls for easy cleaning. The lids of waste containers in specialized rooms are of the non-manual opening type.

Article 56 Requirements for Warehouses and Food Storage Places

(1) The warehouses for food and non-food (except for food containers, packaging materials, tools and other items that will not lead to food contamination) are set up separately.

(b) the number and structure of refrigerated and frozen cabinets (libraries) can make raw materials, semi-finished products and finished products are stored separately, with clearly distinguishable signs.

Article 57: Requirements for special rooms for food preparation

(1) There is no open ditch in the special room, and the floor drains are sealed with water. Food transfer window is open and closed, other windows closed. Special room wainscoting to the top.

(b) special room door is easy to clean, non-absorbent solid material, can be automatically closed.

(c) special room set up in line with the "Food Service Food Safety Code of Practice" requirements of air-conditioning facilities, air disinfection facilities, tool cleaning and disinfection facilities; cold dishes, laminating room set up a special refrigeration facilities.

(d) special room at the entrance to set up hand-washing, disinfection, changing facilities.