Article 24 of the "Code for Food Safety Operations in Catering Services" Preparation Requirements for Cold Dishes:

1. The food to be processed should be carefully inspected before processing to find any spoilage or other sensory properties. Exceptions shall not be processed.

2. The special room should be processed and produced by dedicated personnel, and non-operators are not allowed to enter the special room without permission. Operators in the special room shall comply with the requirements of Article 12, Item 4 of this specification.

3. The air and operating table in the special room should be disinfected before each meal (or each time). If ultraviolet light is used for disinfection, it should be turned on for more than 30 minutes when no one is working, and records should be kept.

4. Special equipment, tools, and containers should be used in special rooms. They should be disinfected before use and washed and kept clean after use.

5. Vegetables, fruits and other food raw materials used for preparing cold dishes must not be brought into the cold dish room without being washed and processed.

6. The prepared cold dishes should be used up as a meal as much as possible. The remaining food that needs to be used should be stored in a special refrigerator to be refrigerated or frozen. The food that needs to be heated before eating should be reheated in accordance with the provisions of Article 30, Item 3 of this specification.

7. Canteens of vocational schools, ordinary secondary schools, primary schools, special education schools, and child care institutions are not allowed to make or sell cold dishes.

Extended information:

Purpose of "Code for Food Safety Operations in Catering Services":

"Code" applies to catering service providers including catering service operators and units Catering service operations of canteens and other entities. The "Specifications" encourage and support catering service providers to adopt advanced food safety management methods, establish catering service food safety management systems, and improve food safety management levels.

Encourage catering service providers to clearly indicate the main raw material information of meals, the quantity or weight of meals, and carry out "reduce oil, salt, and sugar" actions to provide consumers with healthy and nutritious meals; Encourage catering service providers to reduce the use of disposable tableware; encourage catering service providers to remind consumers to carry out CD-ROM actions and reduce waste.

Baidu Encyclopedia-Food Safety Operating Standards for Catering Services