Article 14 A food processing place shall meet the following requirements:

Kitchen:

(1) The minimum usable area of the kitchen shall not be less than 8 square meters;

(2) The wall should have a wall skirt made of ceramic tiles of 1.5m or more or other waterproof, moisture-proof and washable materials;

(3) The ground should be made of waterproof, moisture-absorbing and washable materials with a certain slope and easy to clean;

(4) It is equipped with adequate lighting, ventilation and smoke exhaust devices, and effective fly-proof, dust-proof and rat-proof facilities, sewage discharge and waste storage facilities that meet hygiene requirements.

cold dish room:

It is equipped with special cold storage facilities, washing and disinfection facilities and qualified dressing facilities, and the indoor temperature shall not be higher than 25℃.

Cake room:

The operation room used for making decorated cakes should be equipped with air disinfection devices, dressing rooms that meet the requirements, and hand washing and disinfection pools.

Article 15 Hygienic requirements for food processors:

(1) Wash hands with flowing clean water before work, after handling food raw materials or before touching directly-eaten food;

(2) Do not wear long nails, nail polish or ring;

(3) No sneezing, coughing or other behaviors that hinder food hygiene;

(4) Smoking is prohibited in food processing and sales places;

(5) service personnel should wear clean work clothes; Kitchen operators should wear neat work clothes and hats, and their hair should be neatly combed and placed in the hat.

Article 16 Processors must carefully check the food to be processed and its raw materials. If it is found that it has spoilage or other abnormal sensory properties, it shall not be processed or used.

article 17 all kinds of food raw materials must be washed before use, vegetables should be washed separately from meat and aquatic products, and the shells of poultry eggs should be washed before use and disinfected if necessary.

article 18 knives, piers, plates, barrels, basins, baskets, rags and other tools and containers used for raw materials, semi-finished products and finished products must be clearly marked, and used separately, stored in a fixed location, washed after use and kept clean.

article 19 the food that needs to be cooked and processed should be cooked thoroughly, and its central temperature should not be lower than 71℃. Processed cooked products should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials.

Article 21 Foods that need to be stored for a long time (more than 2 hours) after cooking should be stored at a temperature higher than 61℃ or lower than 11℃. Cooked products that need to be refrigerated should be refrigerated after cooling.

cooked products that are eaten every other meal or overnight must be fully reheated before eating.

article 21 food additives shall be used in accordance with national hygiene standards and relevant regulations.

Article 22 The preparation of cold dishes shall meet the following requirements:

(1) Air disinfection must be carried out regularly every day between cold dishes;

(2) Operators must wear clean work clothes and wash and disinfect their hands;

(3) cold dishes should be processed and made by special personnel, and the staff in the non-cold dish room are not allowed to enter the cold dish room without authorization;

(4) The tools and containers for processing cold dishes must be dedicated, disinfected before use, washed and kept clean after use;

(5) Vegetables, fruits and other food raw materials used for processing cold dishes must be cleaned and disinfected, and those that have not been cleaned shall not be brought into the cold dishes room;

(6) The raw materials for making cold dishes of meat and aquatic products should be used up as much as possible, and the rest that needs to be used must be stored in a special refrigerator for refrigeration or freezing.

Article 23 Cream raw materials should be stored at low temperature. Pastry products containing milk and eggs should be stored at a temperature below 11℃ or above 61℃.