But according to the "Beijing small catering production and operation places and facilities health standards" requirements, shall not be less than 30 square meters, just if the area is too small simply can not according to the requirements of the inside of the show open, but open up not according to the requirements of the large number of people, otherwise how to do small business ah, as long as it is not detected, so so, if the administrator to catch the trouble point.
Beijing small catering production and operation places and facilities health standards
One, in order to strengthen the small catering health management, promote the small catering industry to improve health and conditions, improve the quality of food hygiene, to protect the health of the consumer, according to the "Chinese People's Republic of China * * * and the State Food Sanitation Law" Article 27 to develop this standard.
Small catering refers to: production and operation units with fixed houses, the use of the area of 30 to 100 square meters of catering. Less than 30 square meters shall not be engaged in catering production and operation.
Two, where in the city's administrative areas engaged in small-scale production of food and beverage industry, operators should follow this standard. Health administrative departments at all levels should be in accordance with this standard for approval and daily supervision and management.
Three, small-scale catering production and business premises and facilities health standards:
1. There are restaurants, kitchens, warehouses, three parts.
2. Dining room, kitchen, warehouse area ratio should be 1:0.8:0.2.
3. Kitchen wall surfaces all use white tiles.
4. The kitchen floor is constructed of hard materials, with a certain slope and drainage facilities such as floor drains, and a low dunking pool.
5. Kitchen should be placed in an effective smoke, ventilation facilities.
6. Rough processing area were set up livestock and poultry food, aquatic food and vegetable food washing pool each one.
7. Cold meat (cold dishes) production has a special room, an area of not less than 4 square meters, and is equipped with ultraviolet lamps, refrigerated boxes, operating tables and three pools and other special facilities.
8. Food and beverage cleaning and disinfection to set up a special area, an area of not less than 3 square meters.
The use of chemical disinfection should be configured with three pools with sufficient volume; the use of disinfection cabinets and other physical disinfection should be set up two pools; and configuration of closed tableware storage cabinets. There are airtight garbage containers.
9. The kitchen has a sufficient capacity of refrigeration and freezing facilities.
10. Food storage room set up shelves, shall not be used for living.
11. The dining room, kitchen and storehouse should be equipped with sand windows and curtains, and measures should be taken to eliminate flies, rats, bee roaches and other harmful insects.
12. There is a sink for customers to wash their hands.
13. Equipment layout and process flow is reasonable, to prevent cross-contamination.
Four, using an area of 30 to 50 square meters in the catering industry, can only be engaged in frying, deep-frying, branding, burning, roasting, steaming, steeping and other single and simple production methods of varieties. Its facilities and health standards in accordance with the implementation of Article III.
V. Small-scale catering business shall not engage in food delivery.
VI, this standard since January 1, 1999 shall come into force. Previously issued relevant provisions inconsistent with this standard, this standard shall prevail.
VII, this standard by the Beijing Municipal Bureau of Health is responsible for interpretation.