(a) production and operation shall be in accordance with the relevant requirements of this specification, according to the basic principles of prevention of food poisoning (catering and collective meal distribution units of the basic principles of prevention of food poisoning, see Annex 2), to develop appropriate processing procedures.

(2) processing procedures should include food procurement, transportation and storage, roughing, cutting, cooking, preparation of cold dishes, freshly squeezed fruit and vegetable juices and fruit platter production, snack processing, laminating operations, barbecue processing, processing of raw seafood, meal preparation and catering, food re-heating and tools, containers, catering utensils, cleaning, disinfection, sanitization, food distribution and other specific provisions of the various operating procedures and Detailed operation methods and requirements.

(3) Processing procedures should specify the standard processing procedures, key items in the processing operation process control standards and equipment operation and maintenance standards, and clarify the requirements and responsibilities of each process, each position.

(D) shall educate and train employees to operate in accordance with the processing procedures, so that they meet the processing operations, health and quality management requirements.

Collective dining distribution units, processing and business premises area of 2000 square meters or more restaurants, dining venues with more than 300 seats or a single meal supply more than 300 people in restaurants, canteens and chain operators of food service industry is appropriate to establish and implement HACCP food safety management system, develop HACCP plans and implementation of the document. (a) shall comply with the relevant national health standards and regulations of the relevant requirements, and should be accepted, shall not be procured "Food Sanitation Law" Article IX prohibits the production and operation of food.

(ii) purchases should ask for invoices and other purchase documents, and make a good record of purchases to facilitate traceability; to food production units, wholesale markets and other bulk purchases of food, should also ask for food hygiene permits, inspection (quarantine) certificate of conformity and so on.

(C) should be checked before storage, in and out of storage should be registered and recorded. Food transportation should be kept clean to prevent contamination of food in the transportation process.

Article XII Storage Health Requirements

(1) the storage of food places, equipment should be kept clean, no mold, rodent, flies, cockroaches, shall not be stored toxic, harmful substances (such as: rodenticides, insecticides, detergents, disinfectants, etc.) and personal household items.

(2) food should be categorized, stored in separate racks, away from the walls, the ground are more than 10cm, and regular inspection, the use of the first-in-first-out principle should be followed, spoiled and expired food should be removed in a timely manner.

(C) food refrigerated, frozen storage temperature should be in accordance with the requirements of the temperature range of refrigerated and frozen respectively.

1⒈ food refrigeration, frozen storage should be done raw materials, semi-finished products, finished products are strictly separate, shall not be stored in the same ice room. Refrigeration, freezer (library) should be clearly distinguishable signs, it is appropriate to set up the external temperature (indicating) meter, in order to facilitate the refrigeration, freezer (library) internal temperature monitoring.

peak food in the refrigerator, freezer (library) storage, should do plant food, animal food and aquatic products are categorized.

3 food in the refrigerator, freezer (library) storage, to ensure that the center temperature of the food to reach the temperature requirements of the refrigerated or frozen, the food shall not be piled up, extrusion storage.

Sung for the storage of food refrigeration, freezer (library), should be regularly defrosted, cleaned and maintained to ensure that the refrigeration, freezing temperature to meet the requirements and maintain health.

Article (a) before processing should be carefully checked the food to be processed, found that there are signs of corruption and deterioration or other sensory traits abnormal, shall not be processed and used.

(ii) a variety of food ingredients should be washed before use, animal food, plant food should be cleaned in separate pools, aquatic products should be cleaned in a special pool, eggs should be cleaned before use of the shell, if necessary, disinfection treatment.

(C) perishable food should minimize the storage time at room temperature, processing should be used in a timely manner or refrigerated.

(d) cut and prepared semi-finished products should be avoided contamination, stored separately from raw materials, and should be categorized according to the nature of the storage.

(e) cut and prepared food should be used in accordance with the operating procedures for processing, within the specified time.

(F) has been filled with food containers shall not be placed directly on the ground to prevent food contamination.

(g) processing containers and tools shall comply with the provisions of Article 23. Raw and cooked food processing tools and containers should be used separately and clearly marked. (A) cooking should be carefully checked before the food to be processed, found that there is corruption and deterioration or other organoleptic properties of the abnormal, shall not be cooked and processed.

(ii) shall not be recalled after the food (including auxiliary materials) after cooking and processing to supply again.

(C) the need for cooked food processing should be cooked cooked, its processing of food center temperature should not be less than 70 ℃.

(d) processed finished products should be stored separately from semi-finished products and raw materials.

(e) cooked products that require refrigeration should be cooled as soon as possible before refrigeration. (I) Before processing, the finished cold dishes to be prepared shall be carefully inspected, and no processing shall be carried out if it is found that there is corruption and deterioration or other abnormal sensory properties.

(2) The operator should change clean working clothes and hats before entering the special room, and wash and sterilize his hands, and it is advisable to wear a mask at work.

(c) special room should be made by special processing, non-operators shall not enter the special room without authorization. Shall not be engaged in special room and cold dishes processing activities.

(d) special room each meal (or each) should be used before the air and operating table disinfection. The use of ultraviolet light disinfection, should be turned on when no one work for more than 30 minutes.

(E) special room should use special tools, containers, should be sterilized before use, after use should be washed and kept clean.

(F) for the processing of cold dishes with vegetables, fruits and other food ingredients, without cleaning, shall not be brought into the cold dishes room.

(g) the production of cold dishes should try to use up the meal. The remaining still need to use should be stored in a special refrigerator refrigerated or frozen, before eating according to the provisions of Article 22 of the Code for reheating. (A) engaged in freshly squeezed fruit and vegetable juice and fruit platter processing personnel before operation should change clothes, wash hands and hand disinfection, wear a mask when operating.

(ii) freshly squeezed fruit and vegetable juice and fruit platter production equipment, utensils should be dedicated. Each meal should be sterilized before use, after use should be washed and stored in a special cleaning facilities.

(C) for fresh fruit and vegetable juice and fruit platter of fruits and vegetables should be fresh, without cleaning and processing shall not be used.

(d) the production of freshly squeezed fruit and vegetable juices and fruit platters should be meal used up. (A) before processing should be carefully checked a variety of food raw materials, found to have corruption and deterioration or other organoleptic properties of the abnormal, shall not be processed.

(ii) need to carry out thermal processing should be in accordance with the requirements of Article XIV of these norms.

(C) unused dim sum fillings, semi-finished dim sum, should be stored in a cold cabinet, and used within the specified storage period.

(d) cream-based ingredients should be stored at low temperature. Higher moisture content of milk and egg-containing snacks should be stored at temperatures below 10 ℃ or above 60 ℃. (A) special room in the operation of health should be in line with the requirements of the second to fifth of Article XV of this specification.

(ii) cake embryo should be stored in a dedicated refrigerator, storage temperature below 10 ℃.

(iii) Mounting paste and fresh fruits (washed and sterilized) shall be processed and used on the same day.

(d) phylloxera mounted cake storage temperature in 3 ± 2 ℃, protein mounted cake, cream mounted cake, margarine mounted cake storage temperature shall not exceed 20 ℃. (A) barbecue processing should be carefully checked before the food to be processed, found that there is corruption and deterioration or other organoleptic properties of the abnormal, shall not be processed.

(ii) raw materials, semi-finished products should be placed separately, the finished product should be a dedicated storage place to avoid contamination.

(C) barbecue is advisable to avoid direct contact with the flame of food and food grease dripping onto the flame.

Article 20 Hygienic Requirements for Raw Seafood Processing

(1) Personnel engaged in raw seafood processing should wash and disinfect their hands before operation, and wear masks during operation.

(2) Tools and containers used for raw seafood processing shall be specialized. Before use should be sterilized, after use should be washed and stored in special cleaning facilities.

(C) for the processing of raw seafood should meet the relevant health requirements.

(D) processing operations should be avoided to avoid contamination of the edible part of raw seafood.

(E) processed raw seafood should be placed in edible ice and preserved in plastic wrap.

(f) The interval between processing and consumption shall not exceed 1 hour. (A) before operation should be cleaned, disinfected hands, in the preparation of meals in the special room should be operated in accordance with the requirements of Article 15, paragraph 2 to 5 of this Code.

(2) The operator shall carefully check the food to be served and shall not serve any food found to have abnormal sensory properties.

(c) The operation shall avoid contamination of food.

(4) The utensils for dish distribution and modeling and finishing should be sterilized.

(E) for dish decoration of raw materials should be washed and sterilized before use, shall not be used repeatedly.

(F) in the cooking until the food before consumption requires a longer period of time (more than 2 hours) of food, should be stored in conditions higher than 60 ℃ or lower than 10 ℃. (i) Without proper preservation conditions (temperature lower than 60 ℃, higher than 10 ℃ conditions for more than 2 hours), cooked food stored for more than 2 hours, need to be reused should be sufficiently heated. Before heating should confirm that the food has not deteriorated.

(ii) Frozen cooked food should be thoroughly thawed and fully heated before consumption.

(c) The center temperature shall be higher than 70℃ when heated, and food that has not been sufficiently heated shall not be consumed.

Article 23 Hygienic Requirements for Meal Utensils

(1) Meal utensils should be washed in time after use, and stored in the right place to keep them clean. Sterilized tableware should be stored in a special cleaning cabinet spare, cleaning cabinet should be clearly marked. Tableware cleaning cabinet should be cleaned regularly to keep clean.

(b) contact with direct food contact utensils should be washed and disinfected before use (see Annex 3 for recommended methods of cleaning and disinfecting food and beverage utensils).

(c) should regularly check whether the sterilization equipment and facilities are in good condition. Chemical disinfection should be used to measure the effective concentration of disinfection at regular intervals.

(D) disinfection of tableware should be consistent with GB14934 "food (drinking) utensils disinfection health standards".

(E) shall not reuse disposable food and drink utensils.

(F) has been disinfected and non-disinfected tableware should be stored separately, cleaning cabinet shall not store other items.

Article 24 of the collective meal delivery health requirements

(a) Specialized rooms should be operated in accordance with the second to fifth requirements of Article XV.

(2) collective meal delivery of food shall not be stored and transported at a temperature of 10 ℃ -60 ℃, from cooked to eat the interval (shelf-life) shall meet the following requirements:

2 hours after cooking the center of the food temperature remains above 60 ℃ (hot hide), its shelf-life of 4 hours after cooking.

If the center temperature of the food is maintained below 10℃ (refrigerated) for 2 hours after cooking, the shelf life is 24 hours after cooking, but it shall be reheated before serving according to the requirements of the third item of Article 22 of this Code.

(c) the surface of the containers for serving and distributing collective meals should be marked with the processing unit, date and time of production, shelf life, and if necessary, the preservation conditions and methods of consumption.

(d) delivery of collective meal containers and vehicles should be installed food heat storage and refrigeration equipment, should be cleaned and disinfected before each delivery.