The canteen should be an independent compartment with special tools, containers, cleaning and disinfection facilities and air disinfection facilities, and should also be equipped with independent air conditioning facilities, and the temperature should not be higher than 25℃.
When the finished food is stored in the pantry, the temperature shall not exceed 25 degrees Celsius. The food preparation room is equipped with air disinfection facilities, an operating table suitable for food preparation and an openable and closable food delivery window. The temperature of special rooms should not be higher than 25℃. Open fire cooking is strictly prohibited in the tea room. The pantry must be equipped with a fire extinguisher.
It is forbidden to store flammable items such as wood products and paper products in the pantry. Keep people away from electricity. The pantry is a place where meals need to be prepared, and it is a necessary design to connect kitchen production with front office service. The kitchen equipment in the pantry includes water heater, basin tea cabinet, workbench cabinet, etc.
There should be facilities for washing hands, disinfecting and changing clothes at the entrance of special rooms in medium-sized restaurants, fast food restaurants and school canteens. The area of the special room should be adapted to the area of the dining place and the number of people serving meals.
Meet the layout requirements of catering service providers. Special room refers to the special processing facilities for processing or short-term storage of food for direct consumption, including cold food room, raw food room, flower decoration room, central kitchen and so on.
Precautions:
Secret service personnel strictly pay attention to personal hygiene, change clothes twice in advance, wear clean clothes, hats and masks, and strictly implement standardized operations. Be sure to wash your hands and disinfect strictly after touching food supplies and tools such as food packaging bags that have not been cleaned and disinfected, or change clean gloves before touching finished products to avoid cross-contamination.
Perform ultraviolet air disinfection for 30 minutes every day, and the ultraviolet lamp shall be installed within 2 meters above the workbench building according to the setting of 30w/ 10~ 15m2. The radiation intensity should be monitored regularly, and the use time and accumulated time should be recorded each time, and replaced in time. During disinfection, the room should be dry, dust-free and mist-free, doors and windows should be closed, and people must leave to prevent burns.