1. Site selection requirements

It should be far away from pollution sources, more than 25m away from garbage dumps (fields), open toilets and cesspools, and the environment should be clean and tidy. Should not be located in the basement.

second, the canteen area

(a) the total canteen area. According to the boarding students' average area of not less than 1.5㎡ (non-boarding students' reference calculation), the net height is not less than 2.5m. The construction area of food processing area shall be ≥ 1.4m2/person. The area of cut-and-match cooking place shall not be less than 51% of the area of food processing area (all semi-finished products can be reduced appropriately).

(2) canteen area. It should be set according to the ratio of dining room to kitchen in the total dining room area of 7:3.

third, the dining hall building structure and functional area setting

(a) the building structure. It should be built with suitable durable materials to ensure that it is durable and easy to maintain, clean or disinfect. The building envelope structures such as the ground, walls, doors and windows, ceilings, etc. should be set to avoid the invasion and habitat of harmful organisms.

(2) functional area settings. Independent food processing areas (operation area, food preparation or sale area, food warehouse), dining places and auxiliary areas should be set up. If the number of people dining in school canteens is small, the standards may be appropriately relaxed according to the actual situation, but the functional divisions of canteens must be ensured to be relatively independent, scientific and reasonable.

iv. spatial layout of canteen process

it should be set according to the process of food raw material entry, food raw material treatment, semi-finished product processing, cooking processing and finished product supply. Vegetables, meat, seafood rough processing, cutting, cooking, tableware cleaning and disinfection should be independent compartments.

(1) The food processing flow should be a single flow direction.

(2) food raw material channels and inlets, finished product channels and outlets, and recycling channels and inlets of used tableware should be set up separately.

(3) separate channels should be set for food raw materials and canteen employees to enter and leave the kitchen in the canteen. Employees are not allowed to use the same passage into the canteen with food raw materials.

(4) Basic process of setting up school canteens

1. Whole process: employees → dressing room → food processing area, etc.

food raw materials → vegetable warehouse (temporary storage room) → food raw material warehouse, cold storage room (room) → food processing area → food rough processing area:

A→ food cutting and blending area (special operation area) ↘

B→ pastry making area → cooking area, pasta cooking room → meal preparation room or meal selling room → dining area.

2. recycling tableware → tableware cleaning → disinfection area → tableware cleaning area.

3. The dressing room, office and toilet shall not be located in the working areas such as food handling and operation area.

5. Food processing area

A rough processing room, an animal food raw material processing room, a plant food raw material processing room, a seafood processing room, an operation room (cooking and pastry processing room), a rice selling room (meal preparation room), a secondary dressing room, a food warehouse (staple food warehouse and non-staple food warehouse) should be set up in the canteen, and at least two hand washing facilities should be set up in the food processing area. No areas for raising and slaughtering animals such as livestock and poultry shall be set up.

(1) ground and drainage requirements. The ground shall be paved with non-toxic, odorless, impermeable, non-fouling, corrosion-resistant, non-slip and waterproof materials, and shall be smooth and crack-free. The floors of rough machining, cutting and matching, tableware cleaning and disinfection, cooking, pastry and other places should be easy to clean, non-slip and have a drainage system.

the ground and drainage ditch should have drainage slope. There should be no other pipelines in the ditch, and the joint between the side surface and the bottom surface should have a certain radian, and a detachable cover plate should be provided.

1. No open ditch shall be set in the clean operation area, and the floor drain shall prevent waste from flowing in and polluted air from escaping.

2. There is a metal grille or net cover with a mesh aperture less than 6㎜ at the outlet of the drainage ditch.

3. A perforated strainer should be installed at the outlet of the drainage pipeline. The perforated strainer should be made of metal material, and the gap spacing or mesh of the perforated strainer should be less than 11㎜.

(2) requirements for walls, doors and windows. The walls are made of light-colored materials that are nontoxic, odorless, impervious, smooth and difficult to scale. The places such as rough machining, cutting, tableware cleaning and disinfection, cooking, etc. should be made of smooth, non-absorbent, light-colored, durable and easy-to-clean materials of more than 1.5m, and the corners should be wrapped with stainless steel. Effective dust-proof, fly-proof and rat-proof facilities should be set up. Doors and windows are tightly assembled. Doors and openable windows that are directly communicated with the outside world are provided with fly-proof gauze or air curtains that are easy to disassemble and wash and do not rust, and doors that are directly communicated with the outside world can be automatically closed.

1. The indoor window sill inclines 45 or adopts the structure without window sill.

2. The window of the special room is closed (except for conveying food), and the window for conveying food should be dedicated and openable, and the size should be subject to the container that can convey food.

3. The doors (passages) of the food preparation room and the cooking room should be semi-enclosed. That is, the upper part of the door is a food delivery window and the lower part is an automatic closing door. Should be closed tightly, no deformation, no damage.

(3) ceiling requirements. Should be more than 2.5m from the ground, using non-toxic, no odor, no water absorption, smooth surface, corrosion resistance, temperature resistance, flame retardant, light color material coating or decoration.

1. The joint between the ceiling and the beam or wall should have a certain radian, and the ceiling in the place with more steam should have an appropriate slope.

2. If the roofs of clean operation areas, quasi-clean operation areas and other semi-finished products and finished products are uneven structures or pipes pass through, flat and easy-to-clean suspended ceilings should be added.

3. It should be easy to clean, prevent pests from hiding and dust accumulation, and avoid mildew or falling off building materials.

(4) requirements of roughing room. At least three kinds of food raw materials, such as animal food, plant food and aquatic products, should be set up respectively, which are made of impervious materials (such as stainless steel and ceramics), which are not easy to accumulate scale and easy to clean.

1. The number or capacity of pools should be suitable for the number of processed foods.

2. All kinds of pools should be distinguished by colors or obvious signs specified in the color code management, so as to ensure that the raw materials of animal food, plant food and aquatic products can be cleaned separately.

3. The water pool or container for cleaning the food directly in the mouth should be set separately. The fruits directly imported should be equipped with purified water facilities and carefully cleaned and disinfected.

(5) tools room. A cleaning pool dedicated to cleaning tools and appliances such as mops should be set at a position that will not pollute food and its processing and production process.

(6) Cooking workshop. Should be set independently, should be sealed, tile laying to the top of the wall. Adequate ventilation, smoke exhaust and exhaust devices shall be provided.

1. stove. Cooking stoves that are pollution-free to food should be used and configured according to the number of students dining.

2. There should be enough operation desks to meet the requirements of separating raw and cooked food, and they should be clearly marked.

3. utensils and containers used for raw materials and finished products should be clearly marked and used separately.

(7) pastry making room. Pasta making room, steaming room and baking room should be set up separately. Sufficient operation desks, food racks, utensils and containers should be set up and clearly marked.

VI. Lighting

There should be sufficient natural lighting or artificial lighting, and the working surface in the food processing area should not be less than 221lux, and other places should not be less than 111lux. The light source should not change the natural color of the observed food. The lighting facilities installed directly above the exposed food should use protective covers to prevent the broken glass fragments from contaminating the food. Explosion-proof lamps should be used in the frozen (hidden) warehouse.

VII. pantry and pantry

There is no open ditch in pantry, and the floor drain is sealed with water. Dado should be laid to the top of the wall. Set up air conditioning and other temperature regulation facilities and ultraviolet disinfection lamps, and disinfect them half an hour before selling meals.

(1) Ultraviolet lamps (wavelength 211 ~ 275 nm) should be set at a power of not less than 1.5 W/m3, evenly distributed, suspended within 2m from the ground, and reflector should be installed, with the intensity greater than 71μW/ cm2.

(2) The rice table top should be covered with stainless steel or stone and new materials, which meet the national hygiene requirements.

(3) The rice cart should have heat preservation facilities and clean glass.

VIII. Food warehouses

Main and non-staple food warehouses should be set up, with mechanical ventilation or dehumidification facilities, rat-proof boards (not less than 61cm) and temperature (humidity) detection tools; Food storage shall be classified and divided into shelves, and the minimum height (less) of partition wall and ground shall not be less than 11cm. It shall be managed by special personnel, and shall not be stored in the same way as toxic and harmful articles, personal daily necessities and sundries.

IX. Equipment

(1) Requirements for water supply facilities. The pipeline system of water for food processing and production should be drawn from the main drinking water pipeline, and completely separated from the pipeline system of non-drinking water (such as cooling water, sewage or wastewater), and there should be no countercurrent or mutual handover. Products related to drinking water hygiene and safety used in water supply facilities shall comply with relevant state regulations.

(2) requirements for cold storage facilities. There should be enough refrigerators (cabinets) to meet the requirements of separate storage of raw and cooked food, and there should be temperature display devices.

(3) Requirements for food sample retaining equipment. It is equipped with a sample retention refrigerator that can meet the needs of food sample retention, and is equipped with external thermometers and measuring instruments. ?

(4) requirements for canteen equipment, tools and containers. Equipment, tools, containers and packaging materials that come into contact with food should meet food safety standards or requirements and be easy to clean and disinfect. All food equipment, tools and containers should not use wooden materials, except those that must be used due to technological requirements.

(5) requirements for ventilation and smoke exhaust facilities. Cooking places should adopt mechanical ventilation. An exhaust device with mechanical exhaust and oil fume filtering should be added above the equipment that produces oil fume, and the filter should be easy to clean and replace. The air flow direction should be from high clean area to low clean area to prevent food, tableware and processing equipment and facilities from being polluted. Vents and ventilation windows directly communicating with the outside world should be equipped with insect-proof screens of no less than 1.6 mesh.

X. Dining place and facilities

Carpets should not be laid in the dining area. If carpet is laid, it should be cleaned regularly and kept hygienic.

(1) hand washing facilities. A hand-washing basin and a seven-step hand-washing atlas should be set up, equipped with hand sanitizer or soap, and the faucet should be set according to the maximum number of people dining at the same time of 21:1, and non-hand touch switches such as pedal, elbow and induction should be adopted. It is advisable to set a water heater to provide warm water.

(2) Dining tables and chairs. Dining tables and chairs should be provided, and the number of dining seats should be no less than one-third of the number of students dining.

(3) heating, ventilation, lighting and fly prevention. There is a curtain at the entrance of the restaurant. Heating, ceiling fans or air conditioners, lighting and effective fly prevention facilities should be provided. The restaurant has good ventilation and lighting, fresh air, sufficient lighting, no oil smoke and steam, non-toxic and environmentally friendly building decoration materials, and the ground is terrazzo or above and has good anti-skid performance.

(4) restaurant culture. Hang popular science knowledge such as food safety, nutrition and health, health prevention and control, and love and save food in a prominent position in the restaurant.

Xi. Bright kitchen and monitoring and fire fighting

(1) "Bright kitchen and Internet". The food processing process should be disclosed through video or transparent glass windows and glass walls. The food warehouse, cooking room, food preparation room, special room, sample-keeping room, tableware washing and disinfection room and other key places should achieve full coverage of video surveillance, and use information technology such as the Internet to strengthen supervision over the whole process of food source, procurement, processing and production.

(2) monitoring and fire fighting. Electronic monitoring devices and infrared detection alarms shall be installed with safety evacuation signs.

XII. Tableware recycling

Restaurants should have tableware recycling places with obvious signs.

XIII. Washing and cleaning places

Washing, disinfection and cleaning rooms should be set up respectively. The dado in the disinfection room should be laid to the top of the wall. Cleaning, disinfection, cleaning facilities and equipment should be placed in special areas, capacity and quantity should be able to meet the needs of processing and food supply.

(1) A special pool for cleaning and disinfecting tableware should be set in the washing room, which is separate from the pool for cleaning food raw materials, cleaning utensils, tools and containers that come into contact with indirect food.

(2) If manual cleaning and thermal disinfection are adopted, three special pools can be set up. If chemical disinfection is adopted, at least 4 special pools shall be provided.

(3) All kinds of pools are marked with obvious signs to indicate their purposes.

XIV. The dressing place

should be located in the same building as the food processing area, with a primary dressing room and a secondary dressing room.

(1) a dressing room. It should be located at the entrance of the food processing area, with enough dressing space and a sufficient number of dressing facilities (such as lockers, hooks, hangers, etc.), and hand washing facilities should be set at the door.

(2) Secondary dressing room. It should be a compulsory advance room, located at the entrance of the food preparation room, and equipped with non-manual hand washing facilities and disinfection (ultraviolet lamp) facilities. Equipped with work clothes, work caps, masks, etc.

(3) work clothes. The colors of primary work clothes and secondary work clothes should be different. The color of the secondary work clothes should be light and covered.

XV. Toilet setting

Toilets shall not be set in food processing areas. The entrance and exit of the bathroom should not directly face the food processing area, and should not directly face the dining area. The door that directly communicates with the outside world in the bathroom can be closed automatically.

(1) Set up an independent exhaust device with lighting; Windows directly communicating with the outside world are provided with fly-proof gauze which is easy to disassemble and wash and not easy to rust; Materials such as walls and floors do not absorb water, are not easy to scale and are easy to clean; Flushing urinals with toilet brushes shall be provided.

(2) hand washing facilities and storage facilities for toilet work clothes (such as clothes hooks) should be set up near the exit.

(3) The sewage pipeline and the drainage pipeline in the food processing area are separated, and they are equipped with odor-proof water seals. The sewage outlet is located outside the canteen.

XVI. Inspection Requirements

Improve the construction of school food safety inspection system. Schools and kindergartens in the county are equipped with self-inspection facilities and equipment, and a rapid inspection room for agricultural and sideline products is established. Through training or purchasing services, full-time and part-time food safety inspectors are equipped.