chapter I general provisions article 1 these measures are formulated in accordance with the provisions of the food hygiene law of the people's Republic of China and the regulations on the administration of food hygiene in Heilongjiang province, and in combination with the actual situation of this province, in order to strengthen the supervision and management of food hygiene, prevent food pollution and ensure the health of citizens. Article 2 These Measures shall apply to catering enterprises and individual operators of various natures such as hotels, restaurants, restaurants and restaurants in towns of this province (hereinafter referred to as the catering industry). Third health administrative departments at all levels are responsible for organizing the implementation of these measures. Article 4 According to the scale of operation, the catering industry can be divided into the following five types:

Super-large: more than 311 dining seats;

large: 111 to 311 dining seats;

medium size: 41 to 111 dining seats;

small: 21 to 41 dining seats;

snack type: the number of dining seats is less than 21, and there is no stir-fry to operate a single variety. Chapter II Hygienic Requirements for the Catering Industry Article 5 The indoor layout of the catering industry shall conform to the hygienic requirements of the technological process, with restaurants, cooking stoves and auxiliary rooms set up in proportion to the scale of operation, and equipped with corresponding changing clothes, washing, lighting, ventilation,

anti-corrosion, fly prevention, dust prevention, rodent prevention, sewage discharge, facilities for storing garbage and waste, and enough tableware (drinking utensils), food tools and tools for turnover. Article 6 Cooking rooms in super-large and large-scale catering industries shall be provided with pretreatment rooms, staple food preparation rooms, staple food processing rooms, non-staple food processing rooms, cold dishes rooms, side dishes rooms and tableware washing rooms. All floors should be waterproof and non-slip, and all walls and stoves should be tiled except the pretreatment room. Auxiliary facilities should have a staple food warehouse, a non-staple food warehouse, a sundries warehouse, a dressing room, etc. There should be dust-proof facilities for operating indoor barbecues, and there should be special rooms or counters for selling cold meat and cold dishes.

The kitchen of medium-sized catering industry should be equipped with pretreatment room, staple food processing room, non-staple food processing room, non-staple food processing room, cold dish room, tableware washing room, etc. Each room should be made of cement or terrazzo floor, except for pretreatment room, other walls and stoves should be tiled, and auxiliary facilities should be provided with food warehouse, miscellaneous goods warehouse, changing room, etc.

if the cooking stoves and restaurants of super-large, large and medium-sized catering industries are not on the same floor, special food lifts or special passages for transporting food should be set up. Article 7 The kitchen area of a small catering industry shall not be less than 21 square meters, and there shall be a pretreatment room, a non-staple food processing room and a tableware washing room. The non-staple food processing room should be made of cement or terrazzo floor, and the walls and stoves should be inlaid with tiles. The walls of the pretreatment room and tableware washing room should be made of smooth, waterproof and washable materials. Article 8 The kitchen area of snack catering industry shall not be less than 11 square meters, and there shall be a pretreatment room and a processing room. The processing room should be made of cement or terrazzo floor, and the walls and stoves should be inlaid with ceramic tiles. The walls of the pretreatment room should be made of waterproof and anticorrosive paint that is smooth and easy to wash. There should be tableware washing equipment. Article 9 There should be ventilation devices in the kitchen of catering industry, and there should be refrigerators, freezers, icehouse, cold storage and other anti-corrosion equipment suitable for the business scale. If coal is used as fuel, a partition stove shall be set up to prohibit the loose burning of raw coal.

the restaurant should meet the hygiene requirements of dust prevention and fly prevention. Article 11 Pre-treatment rooms and tableware washing rooms of catering industry should have water supply and drainage facilities, and restaurants should be equipped with running water hand washing equipment. Where there is no running water, there should be self-provided water sources (motor wells or small wells). Sheung Shui shall conform to the national sanitary standards for drinking water quality in urban and rural areas. A sewage pool or septic tank shall be set up in the catering industry outside the service area of the drainage pipe network. Eleventh large, large, medium and small catering industry should be equipped with free flush toilets (toilets). The entrance to the front room of the bathroom shall not be close to the kitchen, and the faucet of the bathroom shall adopt induction or manual switch. Chapter III Hygienic Management of Catering Industry Article 12 Employees in the catering industry shall be trained in food hygiene laws and regulations and food hygiene knowledge, pass the examination, pass the physical examination, and hold a health certificate before taking up their posts. Thirteenth no pollution sources within 25 meters around the catering industry. Fourteenth catering industry should establish and improve the food hygiene management organization, post responsibility system and health system. Super-large and large-scale catering industry should have full-time health management personnel, medium and small catering industry should have part-time health management personnel, and the full-time and part-time health management personnel should be assessed regularly. Fifteenth catering industry should keep the surrounding environment clean and tidy, and the containers for storing garbage and waste should be sealed and covered, and cleaned and washed in time. Dumping garbage shall meet the local environmental sanitation requirements. Chapter IV Disinfection of Tableware Article 16 Tableware and containers for food for immediate consumption in catering industry shall be cleaned and disinfected before use. Tableware (drinking utensils) must be disinfected every meal, and it is strictly forbidden to recycle unsterilized tableware. Seventeenth catering industry should set up washing triple pool, disinfection facilities and tableware cleaning cabinet.

there should be a special pot and iron basket for boiling disinfection; Drug disinfection should have measuring tools; The number of tableware should reach 2 to 3 times of the daily average maximum passenger flow. Eighteenth tableware (drink) according to different disinfection methods, according to the provisions of the operating procedures for cleaning and disinfection.

boiling steam disinfection should keep the temperature above 111℃ for at least 11 minutes; Generally, the temperature of infrared disinfection should reach 1.21℃, and the action time should be 1.5 to 21 minutes. Generally, the water temperature of dishwasher disinfection should be controlled above 85℃, and the washing and disinfection time should be more than 41 seconds.

Disinfection with disinfectants (such as chlorine-containing preparations) generally uses the concentration of available chlorine of 251 mg/L, and the tableware (drinking

) is completely immersed in the disinfectant, and the action time should reach more than 5 minutes.

sterilized tableware (drinking utensils) should be put in a special cleaning cabinet that is dust-proof and fly-proof.