, pens, sewage pits, toxic and harmful pollution sources.
2. Large and medium-sized catering units (with a total area of 150 square meters, 80 seats, 1 multiple boxes, and numerous diners in centralized canteens) should have restaurants, rough machining rooms, pantry rooms, cooking rooms, meal preparation rooms (rooms), snack making rooms, tableware washing rooms, dressing rooms and warehouses.
3. The ratio of restaurants to kitchens and auxiliary rooms in small catering units shall not be less than 1.5: 1. Places for catering (including fast food) should have restaurants, roughing rooms, cooking rooms, tableware washing and disinfection rooms, warehouses and dressing rooms. Run the product at the same time, repackage and deliver it.
We must build a special room of more than 6 square meters. Where pasta and dry and wet snacks are handled, there should be restaurants, snack making rooms, cooking rooms, tableware washing rooms, warehouses and changing rooms (offices).
4. The following facilities should be set up in each functional room of catering units:
(1) A special room should be set up in the roughing room, with more than three pools and operation desks for roughing meat, poultry and vegetables, and storage shelves should be set up.
(2) The pantry should have a pool and table of 1 or more, a special refrigerator for storing semi-finished products, and a clearly marked vegetable basin.
(3) The interior wall of the cooking room shall be paved with white ceramic tiles to the top, and the ground shall be provided with an open ditch for drainage. Smooth waterproof materials such as white tiles should be pasted on three sides of the ditch, and the internal corners should be arc-shaped. The ground must be built with waterproof and anticorrosive materials, and the slope towards the open ditch should be 1_3%. Install a rat-proof metal net at the drain, and install fly-proof facilities at the suction and discharge ports. The stove should use gas, oil, electric stove or partitioned coal stove, and the surface of the stove should be made of waterproof and smooth materials. Above the cooker, there is a ventilation, oil discharge and exhaust hood larger than the surface of the cooker, and the speed of the exhaust hood is not less than 0.5M_S, and it is equipped with an oil feeder. The illumination of the cooking table is greater than 150Lx. Cooking room advocates the use of stainless steel equipment, and there must be a console with a suitable size and a seasoning container with a cover.
(4) The point atrium shall be equipped with cooking and exhaust facilities of the workbench sink.
(5) Separate rooms should be set up for tableware disinfection and tableware storage. The use of drug disinfection must be equipped with a "triple pool" for washing and flushing. Using thermal disinfection, it is necessary to set up two washing pools, as well as pots, electronic disinfection cabinets, infrared disinfection boxes, dishwashers and so on. At the same time, a closed cleaning cabinet for storing sterilized tableware should be set up.
(6) The warehouse should be divided into special warehouses for staple food and non-staple food. The goods should be more than 30 cm off the ground, away from the walls and shelves. Stored food should be classified and labeled and stored on shelves, and raw food should be separated. Foods that are easy to disperse and absorb (such as seafood and flour, milk powder, tea, etc.). ) should be stored separately. It is forbidden to store personal belongings and toxic substances (such as rodenticide, flies, mosquitoes, etc.). ).
(7) Large and medium-sized catering units should have flush toilets and hand washing equipment. The dressing room should be set up separately for all staff, and each staff member should have a locker. Food workers should have more than two sets of work clothes in winter and summer, and each cooked food worker should have 3-5 masks.
(8) A special room should be set up in the cooked food room (food preparation room), and the front hall with hand washing and disinfection facilities should be set up at the entrance. Air conditioning, ultraviolet germicidal lamp (2-3W per square meter), washing and disinfection pool, special cooked food refrigerator and tool containers with obvious signs should be installed in the cooked food room.
5. The number of tableware in catering units should be commensurate with the number of diners, with large and medium-sized units not less than 2 times the number of diners and small units not less than 3 times.
6. Dining rooms, kitchens and auxiliary rooms should be equipped with fly-proof and dust-proof facilities (screen doors, plastic curtains, screen windows, air curtains, etc.). There they communicate with the outside world.
7. Roughing, cutting, cooking, meal washing and other corresponding positions must have at least two closed garbage and dirt barrels that are easy to clean, and the capacity should be not less than the amount of garbage in one shift.
8. The production layout of catering units shall meet the requirements of "assembly line", and the catering production area shall be strictly separated from the living area, and there shall be no personal items in the business premises.
9. Tap water must be used for food production, and the water quality should meet the sanitary standard of drinking water in People's Republic of China (PRC).
10. It is forbidden to mix the rough machining pool with the tableware washing and disinfection pool.
1 1. Tools and containers that do not meet the hygiene requirements are strictly prohibited.