The general hygienic standards for catering services are as follows:

1. Catering services provide consumers with food or services for food and consumption facilities through instant processing, commercial sales and service labor.

2. The indirect imported food that needs further processing is separated from the active semi-finished products after preliminary or partial processing.

3. Separate objects, facilities and areas by leaving a certain space, rather than by setting physical barriers.

4. isolate the food processing area by setting up physical barriers such as walls, sanitary barriers, shelters or independent compartments.

5. Places for food storage, sorting, processing (including cooking), sub-packaging and cleaning, disinfection and cleaning of tableware 2.6 Catering service places.

6. Special operation area In order to prevent food from being contaminated, a special operation area for processing direct-entrance food with high cleanliness requirements is set in a separated way.

7. Perishable foods are easy to rot and deteriorate at room temperature, and microorganisms are easy to breed or form foods with toxic and harmful substances. This kind of food needs to control the temperature and time in storage to ensure safety.

introduction to hygienic management of catering services:

1. Hygienic management system

Food safety management system mainly includes: health management and training management system for employees, cleaning, disinfection and maintenance system for processing and business premises and facilities, system for obtaining certificates and tickets for purchasing food, food additives and food-related products, system for checking incoming goods and recording accounts, operating procedures for key links, management system for kitchen waste disposal, and food safety accident prevention and emergency treatment scheme.

2. Environmental sanitation management

The internal environment (including floors, drains, walls, ceilings, doors and windows, etc.) in the processing business premises should be kept clean and in good condition. Tables, chairs and tables in dining places should be kept clean. Waste edible oils and fats in food processing should be stored in containers with obvious signs and disposed of in accordance with regulations.

The above contents refer to: Chongqing Beisui District Market Supervision Administration-National Food Safety Standard General Hygiene for Catering Services.