Handling pollution discharge permit:

The environmental protection procedures for the catering industry are:

1. Environmental protection approval procedures. Before construction, you should go to the local environmental protection bureau to apply for environmental protection approval. You need to bring your business license, legal representative's ID card and business premises lease contract, and then the personnel in charge of examination and approval of the environmental protection bureau can get a reply only after it meets the requirements, and then do a good job in pollution prevention and control measures according to the requirements above.

First, sewage. The sewage treatment in my place is mainly a three-stage sedimentation tank. The so-called three-stage sedimentation tank means three sedimentation tanks. The sewage passes through these three sedimentation tanks in turn, and the pollutants can only be discharged after sedimentation. (As for the suspended solids, I have not asked for treatment in this place, but it is still relatively loose.).

second, the oil fume should be discharged to the sky through a chimney, which is generally required to reach the roof, and should not be too short.

Third, solid waste should be thrown to designated places, such as garbage dumps and dustbins.

fourth, the noise is generally easy to meet the requirements, mainly due to the loud noise during decoration, which needs attention, but if there is karaoke, noise isolation measures should be taken.

5. Use clean energy. In places with high environmental protection requirements, coal (such as Nanning Expressway, which is stipulated by local laws and regulations of Nanning), firewood, wood boards and sawdust are not allowed.

Extended information:

Cleaning, disinfection and cleaning of tableware

1. The size and quantity of cleaning, disinfection and cleaning equipment and facilities should meet the needs. Dining utensils should be disinfected by thermal method, except for those that cannot be used because of material and size.

2. Equipment and appliances used for cleaning, cleaning and disinfection should be placed in special places for safekeeping.

3. The tableware cleaning and disinfection pool should be dedicated, separated from the food raw materials, cleaning utensils, tools that come into contact with indirect food and container cleaning pools. The pool should be made of impervious materials such as stainless steel or ceramics, which is not easy to accumulate scale and easy to clean. If chemical disinfection is adopted, there shall be at least 3 special pools. All kinds of pools should be clearly marked to indicate their use.

4. If automatic cleaning and disinfection equipment is adopted, the equipment shall be equipped with temperature display and automatic adding device for cleaning and disinfection.

5. The detergents and disinfectants used shall comply with relevant food safety standards and requirements such as GB14931.1 Hygienic Standard for Detergents for Food Tools and Equipment GB14931.2 Hygienic Standard for Washing Disinfectants for Food Tools and Equipment.

6. Detergents and disinfectants should be stored in special facilities.

7. A cleaning facility for storing sterilized tableware should be set up, with obvious signs, and its structure should be sealed and easy to clean.

Baidu Encyclopedia-Hygienic Standard for Catering Industry