1. "Food Safety Law of the People's Republic of China"
This is the law promulgated by the state on February 28, 2009 to ensure food safety and protect public health and safety. The law has clear regulations on the environment, storage, processing, sales, and health and safety of catering operations, and has made specific regulations through relevant laws and regulations.
2, "Food and Beverage Architecture Design Code"
This is a design specification that was implemented on January 1, 1990 to ensure the quality of the food and beverage design, and to meet the basic requirements of application, safety and sanitation. It proposes the regulations of the kitchen-to-kitchen ratio for commercial kitchen construction. There are clear technical specifications for the design criteria for the classification of the design, the proportion of the kitchen area, the kitchen building, the water supply, the heating, the air conditioning, the ventilation and the electrical.
3. General Health Practices for Food Production
This is a hygienic standard issued by the State Food and Drug Administration on November 1, 2013. It emphasizes food safety control requirements for the whole process of food production such as raw materials, processing, product storage and transportation. The main measures to control biological, chemical and physical pollution; revised the relevant content of production equipment, put forward requirements for the layout, material and design of production equipment from the perspective of preventing biological, chemical and physical pollution; from the basic principles of ensuring the health and safety of food enterprises Starting, the quality index requirements for architectural design were put forward. It should be said that this is the most comprehensive and detailed standard requirement for kitchen designers.
4. "Food and beverage service license review specification"
This is a review specification developed by the State Food and Drug Administration.
5, "Food and beverage service food safety operation specification"
In order to strengthen the food safety management of catering services, regulate the operation of catering services and ensure the safety of consumers, according to the "Food Security Law of the People's Republic of China and the National Food Safety Law", "Regulations on the Administration of Catering Services License", "Food and Beverage Service Foods" The State Administration of Food and Drug Administration has formulated the Code of Practice for Food Safety of Catering Services, as stipulated by laws, regulations and rules. The specification proposes a food safety operation specification for catering services that is common to all kinds of catering businesses.
6. "Standards for Cooking Fume Emissions"
This is a standard jointly issued by the State Environmental Protection Administration and the General Administration of Quality Supervision, Inspection and Quarantine on the control of soot emissions in the catering industry. It has clear regulations on the standards, monitoring methods and inspection methods for controlling the emission of soot in the catering industry.
7. Other health safety standards
The following are standard specifications for the health and safety requirements of the food and beverage industry from different angles.
"Restaurant (restaurant) hygiene standards"
"Hygienic Specifications for Catering Industry and Group Dining Delivery Units"
"Regulations on the Management of School Canteens and Students' Group Meals Health Students"
"Food (drinking) with disinfection hygiene standards"
"Standards for the Supervision of Sanitary Disinfection Units"
As can be seen from the main content of the above regulations, they all revolve around a central issue, which is to ensure food safety. The kitchen is the place where food is produced. Health and epidemic prevention is the most important thing, which is directly related to the health of the diners and kitchen staff. In order to strengthen food safety and hygiene management in the catering industry, standardize production and business practices, and protect the health of consumers, the state and local governments have promulgated relevant regulations on food safety and hygiene management in the catering industry. Directly enforced by the health and quarantine departments at all levels, and adopt law enforcement means such as pharmacy unit approval, project acceptance, etc. to ensure that commercial kitchens meet the requirements of the regulations. This has formed a management system for the food and beverage industry.
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