the food processing area should be set indoors, with reasonable layout according to the processes of raw material entry, raw material processing, semi-finished product processing and finished product supply, and can prevent cross-contamination of raw and cooked food during storage and operation. The food processing flow should be a single flow direction. The raw material channel and entrance, the finished product channel and exit, and the used tableware recycling channel and entrance should be set separately; When it is impossible to separate them, raw materials, finished products and used tableware should be delivered at different time periods, or the delivered finished products should be covered without pollution. Special places for rough machining (all semi-finished products are not required), cooking (only hot pot and barbecue are not required) and tableware cleaning and disinfection should be set up in the food processing area, and places for storing, cutting and preparing raw materials and/or semi-finished products (beverage shops are not required) should be set up.

store opening responsibilities?

1. Establish and improve various food safety management systems, clarify food safety responsibilities, and supervise and inspect the implementation.

2. Make a food safety knowledge training plan for employees and organize its implementation.

3. Organize employees to carry out health check-ups and daily morning check-ups, and adjust people suffering from diseases that hinder food safety to jobs that do not affect food safety according to law.

4. Make a food safety inspection plan, specify inspection items and assessment standards, and make inspection records.

legal basis: article 11 of the measures for the administration of food business license applies for a food business license, which shall be submitted according to the business form of the main body of food business and the classification of business items.