The processing operation rules should include the specific provisions and operation methods of the processing operation procedures such as purchasing acceptance, transportation, storage, rough machining, cutting and matching, cooking, meal preparation, meal serving and cold dish preparation, fresh squeezing of fruit and vegetable juice, fruit platter making, raw seafood processing, beverage making, pastry making, flower decoration, barbecue, food reheating, disinfection and cleaning of tableware, and food sample retention.

1. The purchased food, food additives, food-related products, etc. shall meet the relevant requirements of the relevant national food safety standards and regulations, and shall be checked and accepted. No food prohibited from production and operation as stipulated in Article 28 of the Food Safety Law and edible agricultural products prohibited from being sold as stipulated in Article 33 of the Agricultural Products Quality and Safety Law shall be purchased.

second, when purchasing, you should ask for the purchase credentials and make a good purchase record to facilitate traceability; If you purchase in bulk from food production units or wholesale markets, you should also obtain licenses and inspection (quarantine) certificates.

iii. those who purchase and use tableware supplied by centralized disinfection enterprises shall check their business qualifications and obtain disinfection qualification certificates.

iv. acceptance should be made before warehousing, and registration should be made when warehousing, and records should be made.

1. Storage places and equipment shall be kept clean and free from mildew, rat marks, flies and cockroaches, and toxic and harmful articles (such as rodenticide, insecticide, detergent and disinfectant) and personal daily necessities shall not be stored.

2. Food raw materials and food additives should be classified and stored in shelves, with the distance above 11cm from the wall and the ground, and checked regularly. The use should follow the principle of first-in first-out, and spoiled and expired foods and food additives should be cleaned up and destroyed in time.

third, the temperature of cold storage and freezing should meet the requirements of the temperature range of cold storage and freezing respectively.