In order to ensure food safety, this system is developed in accordance with relevant provisions such as the food safety act。
1. Food operations shall be based on a rational distribution of equipment and facilities in accordance with the food distribution process to prevent cross-contamination in the course of operations。
Ii. Equipment or facilities for disinfection, dressing, washing, lighting, lighting, ventilation, preservation, dust, flies, rodents, pest control, washing and treatment of wastewater, garbage and waste。
Maintain sanitation, regular pest control and effective eradication of rats, cockroaches, flies and other harmful insects and their breeding conditions。
4. The sale of bulk foods shall be accompanied by a hand-washing facility for easy-to-use practitioners, with proper cleaning, disinfection, dry-hand facilities and hand-cleaning markings. Non-manual switches, such as pedals, elbows or sensors, or switches that can be automatically shut down, and the availability of warm water, are appropriate。
5. Operating sites may use facilities such as mechanical ventilation and air conditioning to maintain good ventilation and remove damp and tarnished air in a timely manner。
Equipment or facilities, tools, packagings or packagings that are in direct contact with foodstuffs shall conform to food safety standards and shall be safe, non-toxic, non-odour-free, absorbible, corrosive and resistant to repeated cleaning and disinfection, easy to clean and maintain。
Food items in storage and transport shall be equipped, equipped, equipped with specialized vehicles and closed containers that meet the requirements for food safety. The long-range transport of food products requires the use of specially designed closed refrigerated (heating) trucks that meet the requirements, which should be effectively cleaned up before use and must not be transported with toxic and harmful substances。
8. Equipment and facilities such as food storage, displaying, disinfection, cleaning, temperature protection, refrigeration and refrigeration shall be maintained on a regular basis, metering devices shall be verified, cleaning and cleaning shall be performed in a timely manner and, if necessary, disinfected to ensure proper operation and use。
Equipment and facilities used for food operations shall not be used for purposes unrelated to food operations。
