1, the food to be processed should be carefully checked before processing. If deterioration or other abnormal sensory properties are found, they shall not be processed.
2. The special room should be made by special personnel, and non-operating personnel are not allowed to enter the special room without authorization. Operators in special rooms shall meet the requirements of Item 4 of Article 12 of this specification.
3. Disinfect the air and operating table before each meal (or every time) in the special room. If ultraviolet lamp is used for disinfection, it should be turned on for more than 30 minutes when no one is working, and records should be made.
4. Special equipment, tools and containers should be used in special rooms, which should be disinfected before use and cleaned and kept clean after use.
5. Vegetables, fruits and other food raw materials used for making cold dishes shall not be brought into the cold dish room without cleaning.
6. Try to use up the prepared cold dishes. The rest that still need to be used should be stored in a special refrigerator for refrigeration or freezing, and those that need to be heated before eating should be reheated in accordance with the third paragraph of Article 30 of this specification.
7. The canteens of vocational schools, ordinary middle schools, primary schools, special education schools and kindergartens shall not sell cold dishes.
Extended data:
"Food safety operating standards for catering services" uses:
This specification applies to catering service business activities of catering service providers, including catering service operators and unit canteens. The Code encourages and supports catering service providers to adopt advanced food safety management methods, establish a food safety management system for catering services and improve the level of food safety management.
Encourage catering service providers to clearly indicate the main raw material information, quantity or weight of meals, and carry out the action of "reducing oil, salt and sugar" to provide consumers with healthy and nutritious meals; Encourage catering service providers to reduce the use of disposable tableware; Encourage catering service providers to prompt consumers to carry out CD-ROM actions to reduce waste.
Baidu Encyclopedia-Code of Conduct for Food Safety in Catering Services