"Hygienic Standards for Catering Industry and Centralized Meal Supply and Distribution Units"

Notice of the Ministry of Health on the issuance of the "Hygienic Standards for the Catering Industry and Group Dining Distribution Units"

Notice of the Ministry of Health on the Issuance of the "Hygienic Standards for the Catering Industry and Group Dining Distribution Units"

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In order to implement the requirements of the "Decision of the State Council on Further Strengthening Food Safety Work", strengthen food safety and hygiene management in the catering industry and collective dining distribution units, standardize food production and operation behaviors, and protect the health and life safety of consumers, we The ministry organized and formulated the "Hygienic Standards for Catering Industry and Group Dining Distribution Units", which are now issued to you. Please comply with them.

June 27, 2005

Hygienic Standards for Catering Industry and Group Dining Distribution Units

Chapter 1 General Provisions

Article 1: In order to strengthen the food safety and hygiene management of catering industry and collective dining distribution units, standardize their production and operation behaviors, and protect the health of consumers, in accordance with the "Food Hygiene Law of the People's Republic of China" and "Food Hygiene Management of Catering Industry" "Measures", "Regulations on the Hygiene Management of School Canteens and Group Dining", "Measures for the Hygiene Supervision of Students' Group Dining" and other relevant laws, regulations and rules to formulate this specification.

Article 2 This specification applies to catering industry operators (including restaurants, snack bars, fast food restaurants, canteens, etc.) and collective dining distribution units, but does not include food vendors without fixed processing and dining places.

Article 3 The meaning of the following terms in this specification

(1) Catering industry: refers to the provision of food, Food production and operation industry in consumption places and facilities, including restaurants, snack bars, fast food restaurants, canteens, etc.

Restaurants (also known as restaurants, restaurants, hotels, restaurants, etc.): refer to units whose main business items are food (including Chinese food, Western food, Japanese food, Korean food, etc.), including hot pot restaurants and barbecue restaurants. wait.

Snack shop: refers to units whose main business items are snacks, snacks, and breakfast, as well as bars, coffee shops, tea rooms, etc. that provide simple catering services.

Fast food restaurants: refers to units that focus on centralized processing and distribution, portioning meals on the spot and quickly providing dining services as their main processing and supply forms.

Canteen: refers to a unit located in offices, schools, enterprises, construction sites and other places (places) to provide meals for internal employees, students, etc.

(2) Collective dining distribution unit: refers to a unit that centrally processes and distributes food according to the ordering requirements of collective service objects but does not provide dining places.

(3) Food: refers to various finished products and raw materials for human consumption or drinking, as well as items that are both food and medicine according to tradition, but does not include items for therapeutic purposes. In the catering industry and collective Meal distribution units mainly refer to raw materials, semi-finished products, and finished products (including cold dishes, raw seafood, decorated cakes, freshly squeezed fruit and vegetable juices, buffets, etc. in the following terms).

Raw materials: refers to all edible substances and materials used for cooking, processing and making food.

Semi-finished products: refers to food or raw materials that need further processing after preliminary or partial processing of food raw materials.

Finished product: refers to food that has been processed or ready for sale and can be eaten directly.

Cold dishes (also known as cold dishes, cold meat, cooked food, braised food, etc.): refers to dishes that are simply prepared and plated after being cooked or pickled, and generally can be eaten without heating.

Raw seafood: refers to fish, shellfish, cephalopods and other aquatic products that grow in the ocean and are ready for consumption without heating.

Decorated cake: refers to a pastry embryo that is baked and processed using grain, sugar, oil, and eggs as the main raw materials, and is made by decorating the surface with cream, margarine, non-dairy cream, etc. Pastry food.

Freshly squeezed fruit and vegetable juice: refers to fresh fruit or vegetable juice that uses fruits or vegetables as the main raw materials and is processed by mechanical methods such as squeezing.

Buffet: refers to catering food that is concentratedly processed and placed in a dining place for diners to choose and eat.

(4) Processing business premises: refers to places directly or indirectly related to processing business, including food processing areas, non-food processing areas and dining places.

1. Food processing area: refers to the rough processing, cutting, cooking and meal preparation areas of food, special rooms, food warehouses, tableware cleaning and disinfection and cleaning areas, etc. It is divided into cleaning operation area, Quasi-clean operating area and general operating area.

(1) Clean operation area: refers to an operation place with high cleaning requirements to prevent food from being contaminated by the environment, including special rooms and meal preparation places.

Special room: refers to a special operation room for processing or short-term storage of directly imported food, including a cold dish room, a decorating room, a special meal preparation room, a special packaging room for group meals, etc.

Meal preparation place: refers to a special place where finished products are sorted, packed, distributed and temporarily placed.

(2) Quasi-clean operation area: refers to an operation place whose cleaning requirements are inferior to those of the cleaning operation area, including cooking places and tableware cleaning places.

Cooking place: refers to the operating place where raw materials or semi-finished products that have been roughly processed and cut are fried, stir-fried, fried, simmered, boiled, roasted, baked, steamed and other thermal processing operations.

Tableware cleaning place: refers to the place where cleaned and disinfected tableware and tools and containers that come into contact with direct food are stored and kept clean.

(3) General operation area: refers to other places where food and tableware are processed, including rough processing operation places, cutting and matching places, tableware cleaning and disinfection places and food warehouses.

Rough processing operation place: refers to the operation place where food raw materials are selected, sorted, thawed, cleaned, and inedible parts are removed.

Cutting and blending place: refers to the operating place where roughly processed food is washed, cut, weighed, and blended into semi-finished products.

Tableware cleaning and disinfection place: refers to the operating place where tableware and tools and containers that come into direct contact with food are cleaned and disinfected.

Food warehouse: refers to a place dedicated to the storage and storage of food raw materials.

2. Non-food processing area: refers to areas such as offices, toilets, changing places, non-food warehouses, etc. that do not directly handle food.

3. Dining places: refers to places where consumers can eat, but does not include auxiliary dining places such as toilets, foyers, lobby lounges, and singing stages for diners.

(5) Core temperature: refers to the temperature of the center of liquid food or food raw materials in block form or stored in containers.

(6) Refrigeration: refers to the process of storing food or raw materials at a lower temperature above the freezing point for the purpose of preservation and preservation. The refrigeration temperature range should be between 0 and 10°C.

(7) Freezing: refers to the storage process of placing food or raw materials below the freezing point to maintain a frozen state. The freezing temperature range should be between -20°C and -1°C.

(8) Cleaning: refers to the operation process of using clean water to remove impurities entrained in raw materials and dirt on the surfaces of raw materials and tools.

(9) Disinfection: The operation of destroying, inactivating or removing harmful microorganisms by physical or chemical methods. Disinfection cannot completely kill bacterial spores.

(10) Cross-contamination: refers to the process of transferring biological and chemical contaminants to food through raw food, food processors, food processing environments or tools.

(11) Employees: refers to those engaged in food procurement, preservation, processing, meal service, etc. in the catering industry and collective dining distribution units.

Article 4 The "should" content in this specification indicates that this must be done, the "must not" content indicates that it is prohibited to do so, and the "should" content indicates that it is better to do so.

Hygienic Conditions of Processing Business Sites

Article 5 Hygiene Requirements for Site Selection

(1) It shall not be located in an area prone to contamination, and dry terrain shall be selected , areas with water supply and drainage conditions and electricity supply.

(2) It should be at least 25m away from pollution sources such as cesspits, sewage tanks, garbage dumps (stations), dry toilets, etc., and should be set up within the influence range of dust, harmful gases, radioactive substances and other diffuse pollution sources. outside.

(3) It should also comply with the relevant requirements of planning, environmental protection and fire protection.

Article 6 Building structure, site setting, layout, separation, and area hygiene requirements

(1) The building structure is sturdy and durable, easy to repair, easy to keep clean, and should be able to avoid harmful animals invasive and inhabited.

(2) Food processing areas should be set up indoors.

(3) The food processing area should be reasonably laid out according to the process of raw material entry, raw material processing, semi-finished product processing, and finished product supply. The food processing process should be a single flow direction of raw in and cooked out, and should be prevented from being stored during storage. , cross-contamination occurs during operation. The finished product channel, outlet and raw material channel, entrance, finished product channel, outlet and used tableware recycling channel, entrance should be set up separately.

(4) In the food processing area, dedicated rough processing (if all semi-finished products are used are not required), cooking (those who only engage in hot pot and barbecue are not required) and places for cleaning and disinfecting tableware, and Places for storage, cutting and meal preparation of raw materials and/or semi-finished products should be set up (bars, cafes and tea rooms may not be required). For making freshly squeezed fruit and vegetable juices and fruit platters, corresponding dedicated operating areas should be set up. Corresponding special rooms should be set up for preparation of cold dishes, decoration operations and food packaging operations in collective dining distribution units. Canteens and fast food restaurants with centralized meal preparation should be equipped with special dining rooms, or comply with the provisions of Article 7, Paragraph 2, Item 5 of this Code.

(5) The food processing area should be equipped with independent compartments in accordance with the provisions of Attachment 1.

(6) The area of ??the food processing area should be compatible with the area of ??the dining place and the maximum number of diners supplied. The ratio of the food processing area to the area of ??the dining place in various catering industries and the matching area of ??the cooking place should comply with Annex 1 provides.

(7) At least separate cleaning pools for animal foods and plant foods should be set up in the rough processing operation site. The cleaning pools for aquatic products should be set up independently. The number or capacity of the pools should be compatible with the number of processed foods. . A dedicated cleaning pool for mops and other cleaning tools should be set up in the food processing area, and the location should not contaminate the food and its processing operations. The installation of hand-washing and disinfecting pools and tableware washing and disinfecting pools shall comply with the provisions of Item 8 and Item 11 of Article 7 of this Code respectively. All types of pools should be clearly marked to indicate their purpose.

(8) If solid fuel is used for food processing in cooking places, the stove should be of the outside-wall-burning type to avoid dust contamination of food.

(9) The storage place for mops and other cleaning tools should be separated from the food processing area. Restaurants and canteens with collective dining distribution units and processing operations with an area of ??more than 500 square meters should set up independent partitions.

(10) Live poultry and livestock animals shall not be raised or slaughtered in processing business premises. If a captive breeding or slaughtering place is set up outside the processing and business premises, it should be at least 25m away from the processing and business premises.

Article 7 Facility Hygiene Requirements

(1) Floor and drainage hygiene requirements.

1. The floor of the food processing area should be laid with non-toxic, odorless, water-impermeable, and difficult-to-scale materials, and should be smooth and without cracks.

2. The floors in places that require frequent flushing, such as rough processing, cutting, tableware cleaning and disinfection, and cooking, and in places prone to moisture, should be easy to clean, non-slip, and should have a certain drainage slope (not less than 1.5). and drainage systems. The drainage ditch should have a slope, be kept smooth, and be easy to clean. There should be no other pipelines in the ditch. The joint between the side and the bottom surface should have a certain arc (radius of curvature not less than 3cm), and be equipped with a removable cover. The flow direction of drainage should be from the high-cleaning operation area to the low-cleaning operation area, and there should be a design to prevent the reverse flow of sewage. The outlet of the drainage ditch shall have facilities that comply with the requirements of Item 12 of this Article to prevent the intrusion of harmful animals.

3. Open ditches are not allowed in the cleaning operation area, and floor drains should be able to prevent waste from flowing in and turbid gases from escaping (such as water-sealed floor drains).

4. Wastewater should be discharged to the wastewater treatment system or treated in other appropriate ways.

(2) Sanitary requirements for walls, doors and windows.

1. The walls of the food processing area should be constructed of light-colored materials that are non-toxic, odorless, impermeable, smooth, and difficult to accumulate dirt.

There should be a certain curvature (radius of curvature above 3cm) between the corners of walls and columns (between walls and walls, between walls and columns and the ground, between walls and columns and ceiling) to prevent dirt accumulation and facilitate cleaning.

2. Rough processing, cutting, tableware cleaning and disinfection, cooking and other places that need to be washed frequently, and places that are prone to moisture should be smooth, non-absorbent, light-colored, durable and easy to clean with a surface of more than 1.5m. Wall skirts made of various materials (such as ceramic tiles, alloy materials, etc.) should be laid to the top of the wall in various special rooms.

3. Doors and windows in food processing areas should be tightly assembled. Doors and openable windows that are directly connected to the outside world should be equipped with fly screens or air vents that are easy to remove and clean and are not rusty. Curtains, doors directly connected to the outside world and doors of various special rooms should be able to close automatically. Windows should not be equipped with indoor window sills. If there is a window sill, the table should be inclined inward (the inclination should be above 45 degrees).

4. The doors of places such as rough processing, cutting, cooking, tableware cleaning and disinfection, and various special rooms should be made of solid materials that are easy to clean and do not absorb water.

5. For catering units that serve buffets or fast food restaurants and canteens without dedicated food preparation rooms, the windows of the dining area should be closed or equipped with fly-proof and dust-proof facilities, and the doors should be equipped with fly-proof and dust-proof facilities. For facilities, it is advisable to install air curtains.

(3) Roof and ceiling hygiene requirements.

1. The ceiling of the processing and business premises should be designed to be easy to clean, to prevent pests from hiding and dust accumulation, and to avoid mold growth or the falling off of building materials.

2. The ceiling of the food processing area should be coated or decorated with non-toxic, odorless, non-absorbent, smooth surface, corrosion-resistant, temperature-resistant, light-colored materials. The joints between the ceiling and beams or walls should be A certain arc (radius of curvature above 3cm); ceilings in places with a lot of water vapor should have an appropriate slope to reduce condensation dripping structurally. If the roof of the cleaning operation area, quasi-cleaning operation area and other places where semi-finished products and finished products are exposed has an uneven structure or has pipes passing through it, a flat and easy-to-clean suspended ceiling should be installed.

3. The ceiling of the cooking place should be more than 2.5m from the ground. If it is less than 2.5m, mechanical ventilation should be used to ensure that the air exchange volume meets the requirements of JGJ64 "Code for Design of Catering Buildings".

(4) Toilet hygiene requirements.

1. Toilets shall not be located in food handling areas.

2. The toilet should be flush type, and the floor, walls, toilet bowl, etc. should be made of materials that are impermeable, easy to clean, and not easy to accumulate dirt.

3. The hand-washing facilities in the toilet should comply with the provisions of Item 8 of this Article and should be located near the exit.

4. The toilet should be equipped with an effective exhaust (odor) device and appropriate lighting. Doors and windows connected to the outside should be equipped with tight, strong, easy-to-clean screen doors and screen windows, and the outer door should be able to close automatically.

5. The toilet sewage pipes should be separated from the drainage pipes of the processing and business premises, and should have reliable anti-odor gas and water seals.

(5) Hygiene requirements for changing places.

1. The changing place and the processing and business place should be in the same building. They should be independent compartments, have appropriate lighting, and be equipped with hand-washing facilities that comply with the provisions of item 8 of this article of this specification.

2. The dressing area should have enough space for employees to change.

(6) Warehouse hygiene requirements.

1. Food and non-food (except food containers, packaging materials, tools and other items that will not cause food contamination) warehouses should be set up separately.

2. Food warehouses should be set up separately according to different storage conditions, and refrigerated (storage) warehouses should be set up when necessary.

3. Food and items of different natures stored in the same warehouse should be stored in separate storage areas, and different areas should be clearly marked.

4. The structure of the warehouse should be built with non-toxic and solid materials. It should be able to minimize the deterioration of the quality of the food in storage, prevent contamination, be easy to keep clean, and should prevent Devices for animal intrusion (such as rat-proof boards at warehouse doors).

5. A sufficient number of storage racks should be installed in the warehouse. Their structure and location should be such that the distance between the stored food and the wall and floor is at least 10cm to facilitate air circulation and the transportation of items.

6. Warehouses other than cold storage should have good ventilation and moisture-proof facilities.

7. The freezing (storage) warehouse should be equipped with a thermometer that can accurately indicate the temperature inside the warehouse.

(7) Hygiene requirements for special rooms.

1. The special room should be an independent compartment. Special tool cleaning and disinfection facilities and air disinfection facilities should be installed in the special room. The temperature in the special room should not be higher than 25℃, and independent air-conditioning facilities should be installed. . The entrance to the special rooms of restaurants and canteens with a processing business area of ??500 square meters or more should be equipped with a pass-through pre-entry room with facilities for washing, disinfecting, and changing clothes. Restaurants and canteens with an area of ??less than 500 square meters and other catering units that do not have the conditions to set up a pre-entry room should set up hand washing, disinfection and changing facilities at the entrance of the special room. Hand washing and disinfection facilities shall comply with the provisions of item 8 of this article.

2. If an ultraviolet lamp is used as an air disinfection device, the ultraviolet lamp (wavelength 200-275nm) should be set with a power of not less than 1.5W/m3. The ultraviolet lamp should be equipped with a reflector with an intensity greater than 70μW/cm2. The ultraviolet lights in the special room should be evenly distributed and within 2m from the ground.

3. The cold dish room and flower mounting room should be equipped with special refrigeration facilities. Water that needs to be in direct contact with the finished products should also pass through water purification facilities.

4. Private rooms shall not be equipped with more than two (including two) doors. If there are windows in the private room, they shall be closed (except for those used for passing food). The food transfer inside and outside the special room should be in the form of a window that can be opened and closed, and the size of the window should be based on the container that can pass the food.

5. The area of ??the special room should be compatible with the area of ??the dining place and the number of diners served. The area requirements for the special rooms of various types of catering industry should comply with the provisions of Appendix 1.

(8) Hygienic requirements for hand washing and disinfection facilities.

1. A sufficient number of hand-washing facilities should be installed in the food handling area, and their locations should be set up in areas convenient for employees.

2. Corresponding cleaning and disinfection supplies and hand-drying facilities should be provided near hand-washing and disinfection facilities. Hand-washing and disinfecting methods should be marked near employee-specific hand-washing and disinfecting facilities.

3. The drainage of hand washing facilities should have devices to prevent backflow, intrusion of harmful animals and the generation of odor.

4. The wash basin should be made of impermeable materials (including stainless steel or ceramics, etc.), and the structure should be difficult to accumulate scale and easy to clean.

5. The water faucet should use a non-manual switch such as a foot-operated, elbow-operated or induction type or a switch that can be automatically closed, and should provide warm water.

6. Dining places should be equipped with a sufficient number of dedicated hand-washing facilities for diners, and their settings should comply with the requirements of items 2 to 4 of this item.

(9) Hygienic requirements for water supply facilities.

1. The water supply should be able to meet the processing needs, and the water quality should comply with the provisions of GB5749 "Hygienic Standards for Drinking Water".

2. The piping system of non-potable water (such as cooling water, sewage or wastewater, etc.) that is not in contact with food and the piping system of food processing water should be clearly distinguished by different colors and completely separated. Pipeline transportation must not have reverse flow or mutual handover.

(10) Sanitary requirements for ventilation and smoke exhaust facilities.

1. The food processing area should be well ventilated and moist and dirty air should be eliminated in a timely manner. The air flow should flow from the high cleanliness area to the low cleanliness area to prevent contamination of food, tableware, and processing equipment and facilities.

2. Mechanical exhaust should be used in cooking places. The upper part of the equipment that generates oil fume should be equipped with an exhaust device with mechanical exhaust and oil fume filtration. The filter should be easy to clean and replace.

3. In addition to mechanical ventilation, the equipment that generates a large amount of steam should be divided into small rooms to prevent condensation and drain condensate.

4. The exhaust outlet should be equipped with a mesh cover that is easy to clean, resistant to corrosion and meets the requirements of item 12 of this article to prevent the intrusion of harmful animals.

5. If air-conditioning facilities are used for ventilation, the air in the dining place should comply with the requirements of GB16153 "Hygienic Standards for Restaurants (Restaurants)".

(11) Hygienic requirements for cleaning and disinfection of tableware and cleaning facilities.

1. Tableware should be sterilized by heat, except for those that cannot be used due to material, size, etc.

2. The pool for cleaning and disinfecting tableware should be dedicated and separate from the pool for cleaning food raw materials, cleaning utensils and tools and containers that come into contact with non-direct food. Pools should be made of impermeable materials such as stainless steel or ceramic that are resistant to scale accumulation and easy to clean. If chemical disinfection is used, at least three dedicated pools will be provided. All types of pools should be clearly marked to indicate their purpose.

3. The size and quantity of cleaning and disinfection equipment and facilities should be able to meet the needs.

4. If automatic cleaning and disinfection equipment is used, the equipment should have a temperature display and an automatic adding device for cleaning and disinfectant.

5. Cleaning facilities should be provided specifically for storing sterilized tableware. The structure should be airtight and easy to clean.

(12) Sanitary requirements for dust-proof, rodent-proof and pest-proof facilities.

1. The doors and windows of the processing business premises shall be equipped with dust-proof, rodent-proof and insect-proof facilities in accordance with the second item of this article of this specification.

2. The processing and business premises can be equipped with fly-killing facilities when necessary. When using a fly killer lamp, it should be hung about 2m above the ground and should be kept at a certain distance from food processing operations.

3. The outlet and exhaust outlet of the drainage ditch should have a metal grille or mesh cover with a mesh diameter of less than 6mm to prevent rodent intrusion.

(13) Sanitary requirements for lighting facilities.

1. The processing and business premises should have sufficient natural lighting or artificial lighting. The working surface in the food processing area should not be less than 220lux, and other places should not be less than 110lux. The light source should not alter the natural color of the food being observed.

2. Lighting facilities installed directly above food exposure should use protective covers to prevent glass fragments from contaminating food when they break.

(14) Hygienic requirements for temporary waste storage facilities.

1. Waste containers should be provided in places where waste or garbage may be generated in the food processing area.

2. Waste containers should be equipped with lids and be made of strong and impermeable materials to prevent the intrusion of harmful animals, bad odors or the overflow of sewage. The inner walls should be smooth to facilitate cleaning.

3. Temporary centralized storage facilities for waste should be set up at appropriate locations outside the processing and business premises. The structures should be airtight to prevent pests from entering and breeding and not pollute the environment.

Article 8 Hygiene Requirements for Equipment and Tools

(1) The structure of food processing equipment and tools should be conducive to ensuring food hygiene, easy to clean and disinfect, and easy to inspect, so as to avoid structural defects The reason is that lubricating oil, metal chips, sewage or other substances that may cause contamination are trapped in equipment and tools.

(2) The contact surfaces between food containers, tools and equipment and food should be smooth, without dents or cracks, and sharp corners should be avoided in the internal corners of the equipment to avoid the accumulation of food debris, dirt, etc.

(3) Equipment should be placed to facilitate operation, cleaning, maintenance and reduce cross-contamination.

(4) Tools and containers used for raw materials, semi-finished products, and finished products should be separated and clearly marked; tools and containers used for cutting and mixing animal and plant foods during raw material processing should be separated and combined. There are obvious distinguishing marks.

(5) All equipment and tools used in food processing areas and that may come into contact with food should be made of materials that are non-toxic, odorless or peculiar, corrosion-resistant, not prone to mold, and meet hygienic standards. Equipment and tools that do not come into contact with food should also be constructed so that they can be easily kept clean.

(6) In principle, wooden materials must not be used on food contact surfaces (except when required for process requirements). Tools made of wooden materials must be used to ensure that they will not contaminate food.

(7) The collective dining distribution unit should be equipped with special airtight containers for holding and distributing collective meals. The vehicles transporting collective meals should be special closed vehicles. Temperature control equipment should be installed in the vehicle. The internal structure of the vehicle It should be flat to facilitate cleaning.

Hygienic Requirements for Processing Operations

Article 9 Formulation and Implementation of Processing Operation Procedures

(1) Producers and operators should comply with the relevant requirements of this specification and in accordance with the prevention The basic principles of food poisoning (see Appendix 2 for the basic principles of preventing food poisoning in the catering industry and collective dining distribution units), and formulate corresponding processing operating procedures.

(2) Processing operating procedures should include food procurement, transportation and storage, rough processing, cutting, cooking, cold dish preparation, freshly squeezed fruit and vegetable juice and fruit platter making, snack processing, decorating operations, Specific regulations and detailed operating methods and requirements for various operating procedures such as barbecue processing, raw seafood processing, meal preparation and serving, food reheating, and cleaning, disinfection, cleaning, and food distribution of tools, containers, and tableware.

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

(4) Employees should be educated and trained to operate in accordance with the processing operating procedures to ensure that they comply with processing operations, hygiene and quality management requirements.

Group dining distribution units, restaurants with a processing business area of ??more than 2,000 square meters, restaurants with more than 300 seats in dining venues or serving more than 300 people at a single meal, and chain catering industry operators should establish and Implement the HACCP food safety management system and formulate HACCP plans and implementation documents.

Article 10 Hygiene Requirements for Procurement of Raw Materials

(1) It shall comply with the relevant requirements of the relevant national hygienic standards and regulations, and shall be subject to inspection and acceptance. No purchase shall be made as specified in Article 9 of the "Food Hygiene Law" Foods prohibited from production and operation according to Article 1.

(2) When purchasing, you should ask for invoices and other purchase receipts, and keep purchasing records to facilitate traceability; when purchasing food in bulk from food production units, wholesale markets, etc., you should also ask for a food hygiene license, Inspection (quarantine) certificate, etc.

(3) Acceptance should be carried out before entering the warehouse, and registration and records should be made when entering and exiting the warehouse.

Article 11 Food transportation vehicles should be kept clean to prevent food from being contaminated during transportation.

Article 12 Storage Hygiene Requirements

(1) The places and equipment where food is stored should be kept clean and free of mold, rat traces, flies and cockroaches, and toxic and harmful food must not be stored Items (such as rodenticides, insecticides, detergents, disinfectants, etc.) and personal necessities.

(2) Food should be classified and stored in separate shelves at a distance of more than 10cm from walls and floors, and should be inspected regularly. Use should follow the first-in, first-out principle, and spoiled and expired food should be removed in time.

(3) The temperatures for refrigerated and frozen food storage should comply with the temperature range requirements for refrigeration and freezing respectively.

1. Food refrigeration and frozen storage should ensure that raw materials, semi-finished products and finished products are strictly separated and must not be stored in the same ice room. Refrigerators and freezers (warehouses) should have clear distinction signs, and an external temperature (indicator) meter should be installed to facilitate monitoring of the internal temperature of the refrigeration and freezer cabinets (warehouse).

2. When food is stored in refrigerators and freezers (warehouses), plant foods, animal foods and aquatic products should be placed in categories.

3. When food is stored in refrigerated or freezer cabinets (warehouses), in order to ensure that the core temperature of the food reaches the temperature requirements for refrigeration or freezing, food must not be piled or squeezed for storage.

4. Refrigerators and freezers (warehouses) used to store food should be defrosted, cleaned and maintained regularly to ensure that the refrigeration and freezing temperatures meet the requirements and maintain hygiene.

Article 13 Hygiene Requirements for Rough Processing and Cutting

(1) Food to be processed should be carefully inspected before processing. If signs of spoilage or other abnormal sensory properties are found, food must not be Processing and use.

(2) Various food raw materials should be washed before use. Animal foods and plant foods should be washed in separate pools. Aquatic products should be washed in special pools. The shells of poultry eggs should be washed before use. , disinfect if necessary.

(3) Perishable food should be stored at room temperature for as short a time as possible, and should be used promptly or refrigerated after processing.

(4) Cut and prepared semi-finished products should be kept away from contamination, stored separately from raw materials, and classified according to their properties.

(5) Cut and prepared foods should be used within the specified time in accordance with the processing operating procedures.

(6) Containers containing food must not be placed directly on the ground to prevent food contamination.

(7) Processing containers and tools should comply with the provisions of Article 23. Processing tools and containers for raw and cooked food should be used separately and clearly marked.

Article 14 Hygiene Requirements for Cooking and Processing

(1) Food to be processed should be carefully inspected before cooking. If spoilage or other abnormal sensory properties are found, cooking shall not be carried out.

(2) Recycled food (including accessories) shall not be cooked and processed before being supplied again.

(3) Foods that require cooking and processing should be cooked thoroughly, and the core temperature of the food during processing should not be lower than 70°C.

(4) Processed finished products should be stored separately from semi-finished products and raw materials.

(5) Cooked products that need to be refrigerated should be cooled as soon as possible before being refrigerated.

Article 15 Hygiene Requirements for Cold Dish Preparation

(1) The finished cold dishes to be prepared should be carefully inspected before processing. If spoilage or other abnormal sensory properties are found, they shall not be processed. .

(2) Operators should change into clean work clothes and hats before entering the special room, wash and disinfect their hands, and should wear masks when working.

(3) The special room should be processed and produced by dedicated personnel, and non-operators are not allowed to enter the special room without permission. It is not allowed to engage in activities unrelated to the processing of cold dishes in the special room.

(4) 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.

(5) Special tools and containers should be used in special rooms, which should be disinfected before use, washed and kept clean after use.

(6) Vegetables, fruits and other food raw materials used for processing cold dishes must not be brought into the cold dish room without cleaning.

(7) 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, and should be reheated according to the provisions of Article 22 of this specification before consumption.

Article 16 Hygiene Requirements for the Production of Freshly Squeezed Fruit and Vegetable Juice and Fruit Platters

(1) Personnel engaged in the processing of freshly squeezed fruit and vegetable juices and fruit platters should change clothes, wash hands, and Disinfect hands and wear a mask when operating.

(2) Equipment and tools for freshly squeezed fruit and vegetable juices and fruit platters should be specially used. It should be disinfected before each use, washed after use and stored in dedicated cleaning facilities.

(3) The fruits used for freshly squeezed fruit and vegetable juices and fruit platters should be fresh and must not be used without cleaning.

(4) Freshly squeezed fruit and vegetable juices and fruit platters should be used up after each meal.

Article 17 Hygienic Requirements for Dessert Processing

(1) Various food raw and auxiliary materials should be carefully inspected before processing. If spoilage or other abnormal sensory properties are found, processing shall not be carried out .

(2) If thermal processing is required, the operation shall be carried out in accordance with the requirements of Article 14 of this specification.

(3) Unused snack fillings and semi-finished snacks should be stored in the freezer and used within the specified storage period.

(4) Cream raw materials should be stored at low temperature. Desserts containing milk and eggs with high moisture content should be stored at temperatures below 10°C or above 60°C.

Article 18 Hygiene requirements for decorating operations

(1) Hygiene operations in special rooms should comply with the requirements of items 2 to 5 of Article 15 of this specification.

(2) The cake embryo should be stored in a special refrigerator at a storage temperature of below 10°C.

(3) Pasting pulp and fresh fruits (after cleaning and disinfection) should be processed and used on the same day.

(4) The storage temperature of non-dairy cream cakes should be 3±2°C. The storage temperature of egg white cakes, cream cakes and margarine cakes should not exceed 20°C.

Article 19 Hygiene Requirements for Barbecue Processing

(1) The food to be processed should be carefully inspected before barbecue processing. If spoilage or other abnormal sensory properties are found, it shall not be processed.

(2) Raw materials and semi-finished products should be placed separately, and finished products should be stored in dedicated places to avoid contamination.

(3) When grilling, it is advisable to avoid direct contact of food with flames and dripping of fat in food onto flames.

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 processing raw seafood should be specially used. It should be disinfected before use, washed and stored in special cleaning facilities after use.

(3) Raw seafood used for processing should comply with relevant hygienic requirements.

(4) Contamination of the edible parts of raw seafood should be avoided during processing operations.

(5) Processed raw seafood should be stored in edible ice and separated by plastic wrap.

(6) The time between processing and consumption shall not exceed 1 hour.

Article 21 Hygienic Requirements for Meal Preparation and Serving

(1) Hands should be washed and disinfected before operation, and operations in the special meal preparation room should comply with Article 1 of this specification The requirements of items 2 to 5 of Article 15.

(2) The operator should carefully check the food to be supplied and find that there is any