Environmental sanitation requirements
The Health Bureau requires that the catering kitchen environment must be clean and tidy, free from debris accumulation and dirt, and the floor, wall and ceiling should be kept clean, free from mildew and falling off. The kitchen must have good ventilation facilities to ensure air circulation and avoid the accumulation of lampblack and odor.
Equipment and facilities requirements
The Health Bureau requires that the equipment and facilities in the catering kitchen must meet the hygiene standards and be maintained regularly. The gas equipment and electrical equipment in the kitchen should use qualified products, and set up safety measures such as fire prevention and explosion prevention. Water tank, drainage pipe, lighting facilities, etc. It also needs to be installed in a proper position to facilitate cleaning and operation.
Food storage requirements
The Health Bureau requires that the food storage area in the catering kitchen must be dry, ventilated and easy to clean. Stored food should be kept at the specified temperature and humidity to avoid food deterioration and pollution. At the same time, the storage area must be separated from the cooked food processing area to avoid cross-contamination.
Sterilization requirements
The health bureau requires that the catering kitchen must be disinfected regularly. Tableware, utensils and tools, etc. The kitchen must be disinfected at high temperature or with disinfectants that meet the hygiene standards to ensure food safety and hygiene.
Waste disposal requirements
The Health Bureau requires that the catering kitchen must have proper garbage disposal facilities and methods. Waste should be stored separately. The trash can in the kitchen must be emptied and cleaned regularly, and a sealing device should be set to prevent the spread of odor and germs.