(September 20, 2002 Ministry of Education, Ministry of Health Order No. 14 published, since November 1, 2002 shall come into force.)
Chapter I General Principles
Article 1 In order to prevent the occurrence of food poisoning or other food-borne illnesses in schools, and to protect the health of teachers, students and staff, in accordance with the "Food Sanitation Law" and the "Regulations on School Hygiene", the formulation of these provisions.
Second This provision applies to all levels and types of full-time schools as well as kindergartens.
Third school canteens and students collective meal health management must adhere to the prevention-oriented approach, the implementation of health administrative departments to supervise and guide the management and supervision of the education administration, school implementation of the principle of work.
Chapter II canteen buildings, equipment and environmental health requirements
Article 4 The canteen should keep the internal and external environment clean, take effective measures. Eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions.
Article 5 of the cafeteria facilities and equipment layout should be reasonable, there should be a relatively independent storage of food ingredients, food processing operations, food sales places and dining places.
Article VI of the canteen processing operations should meet the following requirements:
(a) the minimum area of use shall not be less than 8 square meters;
(b) the walls should be more than 1.5 meters of ceramic tiles or other waterproof, moisture-proof, washable materials made of wainscoting;
(c) the ground should be waterproof, non-slip, non-toxic, easy-to-clean materials built with a certain slope, easy to clean and drain. A certain slope, easy to clean and drainage;
(d) equipped with adequate lighting, ventilation, smoke exhaust devices and effective fly, dust, rodent, sewage and meet the hygiene requirements of the storage of waste facilities and equipment;
(e) the sale of cold meat and cold dishes of the canteen of general institutions of higher learning must have cold dish room, and equipped with a special refrigeration, washing and disinfection of the facilities and equipment.
Article VII of the cafeteria should be used to wear-resistant, easy to clean non-toxic materials manufactured or built with food utensils dedicated scrubbing, disinfection pool and other cleaning facilities and equipment. The use of chemical disinfection, must have more than 2 pools, and shall not be mixed with the facilities and equipment for cleaning vegetables, meat and so on.
Article VIII of the catering utensils must be washed before use, disinfection, in line with relevant national health standards. Undisinfected utensils shall not be used. Prohibit the repeated use of single-use utensils.