2, should be combined with the planning, environmental protection and fire protection requirements.
The Hygienic Standard for Catering Industry and Group Dining Distribution Units issued by the Ministry of Health stipulates the hygienic requirements of millions of restaurants, snack bars, fast food restaurants, canteens and group dining distribution units nationwide, which will be implemented on June 10 this year.
The "Code" stipulates that processing and business premises should be more than 25 meters away from pollution sources such as cesspits, sewage pools, garbage dumps (stations) and dry toilets; Processing and business premises shall not keep or slaughter live livestock and poultry.
Set up captivity and slaughterhouses outside the processing business premises, which shall be more than 25 meters away from the processing business premises; Personnel engaged in the processing of freshly squeezed fruit and vegetable juice and fruit platter should change clothes, wash their hands and disinfect before operation, and wear masks when operating; (Hygienic requirements for flower mounting operation) Paste mounting and fresh fruit (after cleaning and disinfection) should be processed and used in days.
Extended data:
Refers to places directly or indirectly related to processing operations, including food processing areas, non-food processing areas and catering places.
Food processing area: refers to the places, special rooms, food warehouses, tableware cleaning and disinfection places where food is roughly processed, cut and prepared, and is divided into clean operation areas, quasi-clean operation areas and general operation areas.
⑴ Clean working area: refers to the workplace with high requirements for cleanliness in order to prevent food from being polluted by the environment, including special rooms and food preparation places.
Special room: refers to the special operation room for processing or storing direct food for a short time, including cold dish room, flower decoration room, meal preparation room, group dining room and packaging room. Food preparation place: refers to the special place where finished products are sorted, packaged, distributed and temporarily placed.
⑵ Quasi-clean working area: refers to the working place whose cleaning requirements are second only to the clean working area, including cooking places and tableware cleaning places.
Baidu Encyclopedia-Hygienic Code for Catering Industry and Collective Dining Distribution Units