Area requirements of cold dishes in small restaurants

Over 10 square meter. The area of small dining cold dish room needs to be set up with independent cold dish room, which should be larger than 10% of the area of food processing area and not less than 5 square meters in principle. If the special room has windows, it should be closed, and the entrance of the special room should avoid cross-contamination with the kitchen raw material channel and tableware recycling channel.