The following is a statement about dedicated room operation:

Dedicated room operation is usually a specialized operation place set up in a catering unit for handling direct food ingredients. When processing operations are carried out in a specialized room, certain hygiene requirements and operational practices need to be followed. For example, it may be necessary to handle the preparation of direct-entry foods, such as raw seafood, or cooking tasks that require strict control of temperature and time, such as sushi preparation. The above information is for reference only. If necessary, we recommend consulting a professional chef.

Requirements for food service booths include:

1, booths should be independent compartments, booths should be equipped with special tools and containers cleaning and disinfecting facilities and air disinfection facilities, booths should be no warmer than 25 ℃, there should be independent air-conditioning facilities. Medium-sized restaurants (including medium-sized restaurants), fast food restaurants, school canteens (including child care institutions canteens), the number of meals served more than 50 people of the authorities and enterprises and institutions canteens, collective food distribution units, the entrance to the special room of the central kitchen should be set up with hand-washing, disinfection, changing facilities through the type of pre-entry room.

Other food service providers that do not have the conditions to set up pre-entry rooms shall set up hand-washing, sanitizing and changing facilities at the entrance of the special room. Hand washing and sanitizing facilities shall comply with the provisions of the eighth paragraph of this article.

2, ultraviolet lamps as air disinfection facilities, ultraviolet lamps (wavelength 200 ~ 275nm) should be set according to the power of not less than 1.5W/m3, ultraviolet lamps should be installed reflector, intensity greater than 70uW/cm2. special room ultraviolet lamps should be distributed uniformly, hanging from the ground within 2m height.

3, cold dishes room, laminating room should be equipped with special refrigeration facilities. Need direct contact with the finished product of water, it is appropriate to meet the relevant provisions of the water purification facilities or equipment. Central kitchen room need direct access to finished water, water purification facilities should be installed.

4, special room should have a door, if any window should be closed (except for the transfer of food). Specialized room inside and outside the food transmission window should be able to open and close, the size of the container can be passed through the transmission of food shall prevail.

5, the area of the special room should be compatible with the area of the dining place and the number of people to supply meals, all types of food service providers special room area requirements should be consistent with the "food service providers place layout requirements" and so on.