1. Making decorated cakes must meet the "six expertise" requirements (specialized personnel, specialized rooms, specialized tools, specialized sterilization, specialized refrigeration, specialized air conditioning). It is processed and produced by dedicated personnel. Personnel who are not in the refrigeration room are not allowed to enter without authorization. Operators must wear clean work clothes and masks and wash and disinfect their hands.
2. There is a secondary changing room in the decorating room. There is a wash basin (non-manual faucets should be used), clothes hooks, soap, and small meals outside the door of the cold meat room in the secondary dressing room. Changing rooms should have corresponding measures for hand washing and changing.
3. Disinfectants, alcohol cotton, and disinfection test strips should be prepared. Disinfectants must be stored in an airtight seal and have a dedicated storage cabinet. Disinfection should be prepared in small amounts and multiple times with accurate concentration. Set up three pools above No. 2 and connect the water supply and drainage. There are signs above the pools for the exclusive use of the pools. It also consists of a finished product storage table and a dish outlet.
4. Install an independent space in the decorating room (central air conditioning cannot be used), and the room temperature must not exceed 25°C.
5. Install an ultraviolet disinfection lamp 1.2 to 1.5 meters above the operating table in the decorating room. Turn on the ultraviolet lamp for half an hour for disinfection twice a day before and after work. A disinfection record book must be kept to record the disinfection time and UV lamp replacement time (UV lamps are generally replaced after 1000 hours of use).
6. The temperature of the refrigerator in the decorating room should be kept between 0-4℃ for direct food storage. The refrigerator handle should be wrapped in a small towel soaked in disinfectant and replaced regularly. Do not store unprocessed or sterilized food inside the refrigerator. There should be a thermometer in the refrigerator and a record book to record the daily temperature. Refrigerators should be defrosted, washed and disinfected regularly to keep them clean.
7. Tools, utensils, and containers in the decorating room must be washed clean after use every day, soaked in 250ppm disinfectant for 5 minutes for disinfection, and flame-disinfected with 95 alcohol before use the next day.
8. For salads and fruit salads made in the mounting room, the vegetables and fruits must be washed, disinfected and soaked with 100ppm chlorine preparation for 5 minutes, and then rinsed with clean water before use.
9. The staff in the decorating room should change clothes twice before working every day, wear masks, wash their hands with running water and soap, and wipe and disinfect with 75 alcohol cotton before operation.
10. The refrigerator and operating table in the decorating room must be wiped and disinfected with disinfectant before processing every day.
11. Processed vegetables, fruits and other food raw materials must be washed and disinfected. Uncleaned food must not be brought into the cold meat room. The food disinfected on the same day should be used up on the same day, and the remaining food must be disinfected again for use the next day.
12. 250ppm disinfectant should be prepared in the disinfection pool of the decorating room before daily work. Use disinfectant paper to test the concentration of the disinfectant to ensure that the concentration of the disinfectant is accurately prepared.