Specification for requirements of cold dish room

1. The cold dish room is a special place for cutting and assembling cold dishes, and it is not allowed to process other catering foods and store items unrelated to cold dishes. Chopping boards, knives and containers used in cold dishes rooms are strictly prohibited from being mixed with other departments.

2. Before each operation, the health worker should turn on the ultraviolet germicidal lamp for half an hour to disinfect the air, and at the same time turn on the air conditioner according to the temperature of the day to keep the indoor temperature below 25 degrees, and make relevant records.

3. Operators entering the cold dish room must change clothes, wash their hands and disinfect, wear masks and work caps, and must not expose their nose, mouth and hair. Non-cold dish operators are not allowed to enter the cold dish operation room without permission.

4. Before the cutting operation, the chef in the cold dish room should use chlorine preparation with chlorine concentration greater than 250mg∕L to wipe the cleaned countertops, chopping boards, knives and containers, and keep the chlorine preparation for more than 5 minutes.

5. The hot cooked food used to make cold dishes should be cooled in the cold room and thoroughly cooled, and then put in the refrigerator for refrigeration. The temperature of the cold storage should be controlled below 10℃, and the storage period should not exceed 48 hours (if the cold dishes are served but cannot be eaten immediately, the cold storage time should not exceed 8 hours), and the special person should be responsible for daily monitoring. It is strictly forbidden to put uncooked cooked food directly into the refrigerator for refrigeration.

6. The cold dishes prepared and supplied from April to 1 1 month every year should be100g (not less than 6 kinds) extracted from the perishable foods such as cooked meat and fish, and put in the refrigerator for 24 hours for future reference. Containers for storing samples must be cleaned and disinfected in advance.

7. Cooked food that has been refrigerated should be heated by microwave oven (refrigerated for less than 6 hours) or cooked in a pot (refrigerated for more than 6 hours) before being cut or eaten.