First, the establishment of health management organizations, and improve food hygiene systems and post responsibility system, with the tertiary (and) health managers, related to health system posted on the wall, and the establishment of the Food Hygiene file.
Required to receive health permit, all food employees shall obtain a valid health card and training certificate after induction
Catering unit should be restaurant (food hall), kitchen (food production), the auxiliary part of the composition (kitchen, including main and food processing, pantry, cooked food, utensils, washing store between; auxiliary part including the Treasury, Office of , changing rooms, bathrooms, etc.; the public part of the restaurant does not include a foyer, hallway, lounge diner), must have a dedicated material handling, cooking, food storage (refrigerated), tableware washing disinfection, changing clothes, fuel and waste dumps sites ; food production and living area is strictly separated from the kitchen and refreshments must be rational distribution of raw into the cooked out of the process.
Restaurant and kitchen and ancillary rooms of the ratio (referred to Kitchenware ratio) is not less than 3:2 (restaurant area according to one meal a one square meter estimate, the kitchen area is generally 65%) of the restaurant area.
Between the five, kitchen or food production must be white tiles and other light-colored, impervious, non-absorbent materials, paving or recoating of two meters above the dado, the workplace and the stove top of the processing directly imported food should be paved reach the peak; the ground should be located a ditch drainage three sides of the trench paste smooth waterproof material, Yin Kok arc; the ground must be impervious, corrosion-resistant materials, paving, gutters direction should be 1-3% of the tilt. In the outlet, the suction of the exhaust port should install anti-rodent facilities.
Six each function of the kitchen (place) should be set to the following facilities.
A. Between the rough: There should be more than two pools and console for the roughing of meat, vegetables, and divided into the store shelf.
Two. Cooking: with the appropriate size of the garnish station and covered condiment container, semi-finished products storage dedicated refrigerator, and clearly marked side dishes, Sheng LEVER. Stove, steam stoves should use gas, oil, electric furnace or wall coal stoves, kitchen surfaces impervious, smooth material to build the stove top is equipped with ventilation hoods and exhaust hood is greater than the stove surface.
3. Dim sum: with a table, sink, cooking exhaust facilities, pallet rack, special raw, cooked refrigerator (cabinet). Production Biaohua snacks shall be provided 1 square meter or more specifically, at the entrance to the secondary dressing room should be located, hand disinfection facilities, above the Biaohua table to install the UV germicidal lamp.
4. BBQ department: should be set up raw food refrigerator, marinated with special containers, air-dried frame, flavoring custody of the cabinet, the oven is equipped with a fume extraction system above, and with coal storage containers. Should set up special cooked, and set the secondary dressing room, cooked should have a dedicated tool containers, rags, etc., with hand disinfection facilities, air purification, disinfection facilities and cooling facilities.
5 Cold dishes cold dish: the supply of fruit platter should be equipped with table, fruit cleaning disinfectant pool and wash basin, special cutting boards, knives, utensils and refrigerator.
6. Pantry: you should set the table, condiments and snacks, cleaning counters, pantry cutlery cleaning cabinets and the sink.
7. There should be a staple, staple food and beverages separately stacked capacity dedicated enough food warehouse, should be 20 cm above the cargo off the ground pad away from the rack or shelf, and rodent control, pest control measures and good ventilation. Perishable foods must be equipped with raw and cooked special freezer (box), operating a single type of wet snacks with a double-door refrigerator, do foods cable card registration.
8. Tableware number should be eating the number of not less than the number of peak dining times, shall be provided cutlery fixed cleaning, disinfection (three pools) and large enough to flies and dust cleaning facilities. Tableware disinfection methods should be used, supplemented by drug disinfection; steam, electronic disinfection should be equipped with exhaust steam disinfection, electronics cabinets, dishwasher, heat disinfection.
9. The dining room and kitchen must have the flies and dust-proof facilities, the main staple food, beverage warehouse, food containers washing, disinfection must also have fly-proof dust-proof facilities
10. Employees in the locker room should be set, hanging to put underwear wardrobe (cabinet) and the shoe box inside the locker room. Food employees work clothing, hat winter and summer not less than 2 sets. Production the cooked Lucai the staff should be only 3-5 masks.
11. Actively carry out the pesticide activities, so no mouse, no flies, cockroaches. Foreign door flies and dust facilities, indoor and outdoor environmental health do neat, organized, no dead ends, bright and clean.
12. Must be in material handling, cut with cooking, washing utensils, and the corresponding location has a total of at least two sealed to facilitate cleaning of the Hogwash barrels or other containers of waste.