Cold food room that is cold food room, the state of cold food room minimum temperature is not specified, the maximum temperature of cold food room shall not be higher than 25 ℃.
According to the "catering industry food hygiene management measures" Article 14, food processing places should meet the following requirements:
Cool dishes room: with special cold storage facilities, washing and disinfection and meet the requirements of the changing facilities, the indoor temperature shall not be higher than 25 ℃.
According to the "catering industry food hygiene management measures" Article 33, cold dishes, also known as cold meat, cold dishes, refers to after cooking and ripening or marinated flavored food for simple production and plating, generally do not need to be heated to eat the dishes. Cold dish room means the operation room for processing and making cold dishes.
Expanded Information
According to Article 22 of the Measures for the Administration of Food Hygiene in the Catering Industry, the preparation of cold dishes shall comply with the following requirements:
(1) The cold dish room must be air sterilized regularly every day;
(2) The operators must wear clean working clothes and hats, and wash and sterilize their hands;
(3) cold dishes should be processed by a person, non-cooling room staff shall not enter the cold dish room without permission;
(4) processing of cold dishes utensils, containers must be dedicated, must be sterilized before use, must be washed and kept clean after use;
(5) for the processing of cold dishes with vegetables, fruits and other food raw materials must be washed and disinfected; without cleaning and treatment, shall not be brought into the cold dish room;
(6) the cold dish room should be disinfected every day at regular intervals;
(7) the cold dish room should be disinfected at regular intervals. Bring into the cold dishes room;
(F) the production of meat, aquatic products, cold dishes platter of raw materials, should try to use up the meal; the remaining still need to use must be stored in a special refrigerator refrigerated or frozen.
National Health Commission - Food Hygiene Management Measures for the Catering Industry