article 1 these measures are formulated in accordance with the food hygiene law of the people's Republic of China and the specific situation of our city in order to strengthen the hygiene management of small-scale catering industry and ensure the safety of diners. Article 2 The term "small catering industry" as mentioned in these Measures refers to commercial restaurants and restaurants with fixed business premises, an area of over 21 square meters and a business scale of less than 51 seats. Article 3 These Measures shall apply to units and individuals engaged in small-scale catering business activities within the administrative area of our city. Article 4 The municipal public health administrative department shall be responsible for the supervision and management of food hygiene in the small-scale catering industry in the city, and the district and county (city) public health administrative departments shall exercise their duties of food hygiene supervision and management in the small-scale catering industry within their jurisdiction. Article 5 The small-scale catering industry must meet the following conditions:

(1) The architectural design and layout are reasonable and meet the hygiene requirements, and the surrounding environment should be prevented from being polluted by lampblack, odor, noise and waste.

(2) The usable area of each seat in the dining room shall not be less than 1 square meters. The ratio of kitchen to dining room is not less than 2: 3. The lowest indoor clear height is not less than 2.4m..

(3) The operation room has a main and non-staple food processing office, a cold meat preparation office, a tableware washing office, a finished product and semi-finished product storage office, a tool and container storage office, a raw and auxiliary material storage office and a running water hand washing office; Pools for washing, rinsing and flushing tableware (each pool is not less than 1.15 square meters); Tableware disinfection cabinet, refrigerator (freezer), tableware cleaning cabinet, locker; There are enough tools, containers and fixed storage counters or case racks.

(4) The catering industry in urban areas must be equipped with water supply and drainage. Self-provided water sources are only applicable to suburban counties and rural areas. Suburban counties (cities) and rural areas without sewage pipes can set up their own sewage treatment facilities, but they must be 31 meters away from their own water sources and surrounding water sources. The dining room is equipped with running water hand washing facilities, and the water is smooth and intact.

(5) The dining room floor, walls and ceiling are clean. The inner wall of the kitchen should be made of impervious materials such as tiles, which are easy to clean, and the height is not less than 1.8 meters. The ground is made of impervious material and equipped with sewage outfalls. The stove should be clean and tidy, and the stove should be dusted outdoors.

(6) There are strict fly and rat prevention facilities at doors, windows and external passages. Leak-free garbage containers (boxes, barrels, etc.) with lids. Article 6 The small-scale catering industry must comply with the following hygiene requirements:

(1) No food that is overdue, deteriorated or does not meet the hygiene standards shall be purchased.

(2) Each employee has more than two sets of work clothes, which are clean and maintain personal hygiene.

(3) In the operation room, the tool containers are dedicated and there are air disinfection facilities. Tools, containers, and operation boards that come into contact with direct food should be clearly marked raw and cooked, and often washed and disinfected to keep them clean.

(4) Tableware must be cleaned and disinfected before use, and complete sets of tableware with more than three times the number of seats are available. Disposable food hygiene products used (including napkins, sanitary chopsticks, sanitary lunch boxes, cups, etc.) must have inspection certificates issued by the health department. Article 7 the following illegal acts are strictly prohibited:

(1) operating without a license or forging, altering or lending a health permit; Forge, alter or lend the health examination certificate and health knowledge training certificate;

(2) those who have not obtained the certificate of preventive health examination and health knowledge training, or have typhoid fever, viral hepatitis, dysentery and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene;

(3) failing to disinfect and clean tableware according to hygiene requirements;

(4) failing to operate according to the hygiene standards and hygiene system requirements of the catering industry;

(5) using food additives that do not meet the hygiene standards and substances that may be harmful to the human body during cooking;

(6) failing to report food pollution or food poisoning accidents in time, thus causing serious harm. Eighth small catering industry is responsible for its own food hygiene management. The food hygiene work of small catering industry in urban and rural fairs is managed by market organizers. Ninth small catering industry must establish a food hygiene management system, equipped with full-time and part-time food hygiene management personnel. Tenth units and individuals engaged in small-scale catering business, must first obtain the health permit issued by the administrative department of health, can apply for registration to the administrative department for Industry and commerce. Those who have not obtained the hygiene license shall not engage in small-scale catering business activities. Article 11 Employees must have an annual health examination; New and temporary employees must undergo health examination and obtain health certificates before they can take part in the work. Twelfth food poisoning and food pollution accidents in each jurisdiction shall be investigated and handled by the administrative department of health in the jurisdiction, take control measures and report them in time according to the prescribed procedures. Thirteenth units or individuals who violate these measures shall be punished by the municipal, district and county (city) health administrative departments in accordance with the Food Sanitation Law of the People's Republic of China and these measures.

(1) those who violate the provisions of items (5) and (6) of article 5, item (4) of article 6 and item (3) of these measures shall be fined from 511 yuan to 3,111 yuan.

(2) Those who violate other provisions of Articles 5, 6 and 7 of these Measures shall be punished according to the relevant provisions of the Food Sanitation Law of the People's Republic of China. Article 14 the implementation of administrative punishment must comply with legal procedures, and use the confiscation receipt printed by the Municipal Finance Bureau and printed by the Provincial Department of Finance, and the confiscation income shall be turned over to the finance at the same level in full and on time.