greater than 125g.

In the Code for Safe Operation of Catering Service Foods, the food samples should be stored in special sealed containers after cleaning and disinfection according to the varieties, and stored in special refrigeration equipment for more than 48 hours. The sample retention of each variety should meet the needs of inspection and testing, and not less than 125g g.

1. A special person shall be responsible for sample retention, and a food sample retention record shall be established.

2. Keep all the dishes served in the current meal, with a sample of not less than 111g for each serving, with a label indicating the name of the dish, the sample retention time, and storage in a specified position for 48 hours.

third, it is equipped with a special refrigerator for sample retention. The temperature is set to 1 ~ 11℃.

4. The food sample container adopts a container with a cover, which should be cleaned and disinfected before each sample retention.

5. Keep the samples at a certain distance from each other, and don't overlap them, so as to avoid the samples from being infected with each other.

VI. The violators shall be investigated for responsibility and dealt with according to relevant regulations.

Extended information:

1. The following two factors should be considered when the kitchen is located: First, we should pay attention to preventing the surrounding enterprises from polluting the kitchen environment and try to avoid enterprises that emit "three wastes" (waste water, waste residue and waste gas). Second, the kitchen is best not to be located in the basement, because the basement is not conducive to ventilation, lighting, smoke and moisture, and food is also prone to mildew and deterioration.

2, the kitchen should have measures to eliminate flies, mice, cockroaches and other harmful insects and their breeding conditions.

3. The garbage and waste disposal in every kitchen must conform to the hygiene regulations. Outdoor garbage bins should be easy to clean, prevent insects and rats from entering, prevent sewage from leaking, and treat them on time to protect the surrounding environment from odor, insects and bacteria pollution.

The trash can (box) in the kitchen must be covered and have enough capacity to hold garbage. It must be bagged according to the hygiene requirements and cleaned and cleaned in time. The inside and outside of the bucket and box should be cleaned with hot water and detergent. This work should be arranged in an appropriate time.