1. The dining hall should be reasonably arranged according to the process of raw material entry, raw material processing and production, semi-finished product processing and production, and finished product supply. The raw material channel and inlet, the finished product channel and outlet, and the recycling channel and inlet of used tableware should be set separately; When it is impossible to separate them, raw materials, finished products and used tableware should be transported separately at different time periods, or the finished products should be covered and transported in a pollution-free way.

2. Food processing areas should be set indoors, and effective measures should be taken to prevent food from being polluted during storage and processing. When food is processed and produced in the food processing area, if solid fuels such as coal or charcoal are used, the stove should be the external ash-scraping type with a partition wall burning fire.

3. The dressing area should be located in the same building as the food processing area.

4. different types of food and non-food (such as food packaging materials, etc.) should be stored in the same warehouse, and storage areas should be set up separately, and different areas should be clearly marked. There is an independent compartment or area for storing cleaning and disinfection tools, detergents, disinfectants and other items.

5. The area where animals such as livestock and poultry are raised and slaughtered should be located outside the catering service place and keep a proper distance from the catering service place.

6. Set up independent compartments, areas or facilities to store cleaning tools. The area or facility dedicated to cleaning cleaning tools shall be located in a position that will not pollute food, and shall be clearly marked.

7. Toilets should not be located in food processing areas, and entrances and exits should not directly face the food processing areas.