This question comes from the Reference Database of Necessary Knowledge for Food Safety Managers in Catering Services. The full title is "There is no need to manipulate raw seafood in a special room. The correct answer is wrong.

Analysis: When making raw seafood, you must operate and process it in a special room. In order to prevent the possible harm caused by raw seafood, catering units must strictly follow the requirements of raw seafood processing in the Hygienic Code for Catering Industry and Collective Dining Distribution Units formulated by the Ministry of Health. The specific requirements are: a special room should be used for processing raw seafood, and the air and operating table should be disinfected before each meal or use. If the ultraviolet lamp is used for disinfection, it should be turned on for more than 30 minutes without anyone working.