良好操作卫生规范

Manual手册名称：餐饮业良好卫生操作规范GoodHygienePracticeManual（GHP） DocumentNo文件编号：RevisionNo修订号：1.0EffectiveDate生效日期：2015年8月1日PageNo页码：PAGE28ofNUMPAGES48Preparedby准备人：卫生经理Date日期：2015年8月1日Approvedby批准人：总经理Date日期：2015年8月1日28/4820152015AccorLuxury&UpscaleBrandsAccorLuxury&UpscaleBrands雅高奢华高档酒店品牌FoodSafetyManagementSystemGHP食品安全管理体系良好操作卫生规范VersionFoodSafetyManagementSystemGHP食品安全管理体系良好操作卫生规范Version1.0TOC\o"1-2"\h\z\u1. 范围ScopeofApplication 32. 规范性引用文件ReferenceMaterials 33. 术语与定义Definitions 43.1 食品Food 43.2 食品处理区FoodProcessingArea 53.3 非食品处理区Non-foodprocessingarea 73.4 就餐场所DiningPlace 73.5 中心温度CoreTemperature 73.6 冷藏Chilling 73.7 冷冻Freezing 83.8 清洗Cleaning 83.9 消毒（参照消毒管理办法）Disinfection(refertodisfinctionstandard) 83.10 交叉污染Crosscontamination 84 加工经营环境Processingandbusinessenvironment 84.1 设计审查Designreview 84.2 选址Siteselection 95 设计、设施、设备及工用具Design,facilities,equipmentsandtools 95.1 设计Design 95.2 设施Facilities 205.2.1 洗手消毒设施Hand-washingDisinfectionFacilities 205.3 设备及工用具Facilitiesandtools 265.3.1 结构设计Design 266 机构与人员ManagementOrganizationandPersonnel 276.1 机构与职责Organizationandresponsibility 276.2 人员与资格Personnelandqualification 296.3 教育与培训Educationandtraining 297 卫生管理HygieneManagement 307.1 卫生制度HygieneSystem 307.2 环境卫生管理EnvironmentalSanitaryManagement 317.3 加工操作场所及设备设施管理Managementonlocationandfacility 317.4 个人卫生管理Personalhygienemanagement 327.5 工作服管理Workclothesmanagement 337.6 健康管理HealthManagement 347.7 清洗和消毒管理Cleaningandsterilization 347.8 除虫灭害管理Insectcontrolmanagement 347.9 有毒有害物管理poisoningChemicalManagement 357.10 污水污物管理Wastewatermanagement 358 加工操作过程管理Processingmanagement 368.1 加工操作规程的制定与执行Formulationandimplementationofprocessingstandard 368.2 原料采购、运输与贮存Purchasing,TransportationandAcceptanceofRawMaterials 368.3 粗加工Roughprocessing 378.4 切配Cuttingandpreparing 388.5 烹调加工Cooking 388.6 凉菜配制（包括熟食制作）Colddishpreparation(includingcookedfood) 398.7 裱花操作DecorationOperation 408.8 现榨果汁、蔬菜汁和果盘制作Freshlysqueezeddrinkandfruitplate 418.9 点心加工DessertMaking 418.10 烧烤加工BarbecueProcessing 428.11 食品再加热Reheating 428.12 生食深海水产品加工Uncookedmarineproductsprocessing 438.13 备餐Meal-preparing 438.14 供餐Meal-supplying 438.15 送餐Fooddelivery 448.16 工用具、容器、餐饮具的清洗、消毒、保洁Cleaning,DisinfectingandClean-keepingofCateringtools,containersandutensils 449 品质管理QualityManagement 459.1 原材料品质管理Rawmaterialqualitymanagement 459.2 加工过程品质管理Qualitymanagementofprocessing 469.3 留样管理Reservedsamplemanagement 479.4 记录管理Recordmanagement 479.5 投诉管理Complaintmanagement 48

范围ScopeofApplication本规范规定了酒店在原料采购、加工操作、供餐等过程中，关于人员、建筑、设施、设备、工用具等的设置以及卫生、加工及品质管理等方面应达到的标准、良好条件或要求。本规范适用于酒店所有餐饮经营场所。TheGoodManufacturingPracticeManual(the‘Manual’)specifiestherequirementsandstandardsthathotelsshouldcomplywith,concerningpersonnel,infrastructures,facilities,installationofequipmentandtools,aswellashygiene,processing,qualitymanagementduringrawmaterialspurchasing,foodprocessing,operation,andfoodservicestage.TheManualisapplicabletoallthehotelbrandsunderWandaGroup.规范性引用文件ReferenceMaterials下列文件中的条款通过本标准的引用而成为本标准的条款。凡是注日期的引用文件，其随后的修改单（不包括勘误的内容）或修订版本均不适用本标准，然而，鼓励根据本标准达成协议的各方研究是否可使用这些文件的最新版本。凡是不注日期的引用文件，其最新版本适用于本标准。TheprovisionscitedfromthefollowingdocumentsareintegralpartofthisManual.Fordatedreferencedocuments,itssubsequentamendments(excludingcorrections)orrevisionsarenotapplicableforthisManual,however,weencouragethepartiesinvolvedintheagreementsbasedonthisManualtodiscussthepossibilityoftheuseoflatestversionofthesedocuments.Forundatedreferencedocuments,thelatestversionsapplytothisManual.中华人民共和国食品安全法ChinaFoodSafetyLawGB14881-2013食品安全国家标准食品生产企业通用卫生规范国家食品药品监督管理局《餐饮服务食品安全操作规范》TheFoodandBeverageServiceFoodSafetyPracticesissuedbyStateFoodandDrugAdministrationJGJ64饮食建筑设计规范CodeforDesignofDieteticBuildingsGB2760食品添加剂使用卫生标准HygieneStandardonFoodAdditivesGB5749生活饮用水卫生标准SanitaryforDrinkingWaterGB14934食饮具消毒卫生标准HygienicStandardforDisinfectionofDinnerandDrinkingsetGB7718 食品标签通用标准GeneralStandardforFoodLabeling卫生部、工商总局、环保总局、建设部《食品生产经营单位废弃食用油脂管理的规定》RegulationsforwasteedibleoilmanagementproducedinfoodproductionunitsissuedbytheMinistryofHealth,StateAdministrationofIndustryandCommerce,StateAdministrationofEnvironmentalProtectionandtheMinistryofConstruction

术语与定义Definitions本标准采用下列术语和定义。DefinitionsofcommontermscontainedinthisManualarelistedasfollows:食品Food指各种供人食用或者饮用的成品和原料以及按照传统既是食品又是药品的物品，但是不包括以治疗为目的的物品。Refertothefinishedproductsandrawmaterialsprovidedforpeopletoeatordrink,aswellastheproductstraditionallyregardedasbothfoodandmedicine,buttheitemsusedfortherapeuticpurposesarenotincluded.原料Rawmaterial指供进一步烹饪加工制作食品所用的一切可食用的物质和材料。Refertoallediblesubstancesandmaterialsusedforfurtherfoodprocessing,productionandcooking.半成品Semi-finishedproducts指食品原料经初步或部分加工后，尚需进一步加工制作的食品或原料。Refertotheintermediatefoodorrawmaterialsthatrequirefurtherprocessingafterpreliminaryorpartialprocessing.成品Finishedproducts指经过加工制成的或待出售的可直接食用的食品。Refertothefoodforsaleorthefoodthatcouldbeconsumeddirectlyafterprocessing凉菜ColdDish又称冷荤、冷菜、熟食、卤味等，指对经过烹制成熟或者腌渍入味后的食品进行简单制作并装盘，一般无需加热即可食用的菜肴。Alsoknownascoldbuffet,coldappetizers,cookedfood,LoMei(braisedfood),refertothefoodthathasbeenmaturelycookedorpickled,thendishedupaftersimpleprocessing,generallycanbeeatenwithoutheating.生食深海水产品Rawseafood指不经过加热处理即供食用的生长于深海的鱼类、贝壳类、头足类等水产品。Refertotheediblerawseafoodthatisnotheat-treated,includingfish,shellfish,andcephalopodsetc.裱花蛋糕Decorativecake指在以粮、糖、油、蛋为主要原料经焙烤加工而成的糕点胚表面，裱以奶油、植物鲜奶等而制成的糕点食品。Refertothefoodwiththecakeembryowithgrain,sugar,edibleoilandeggsasmainrawmaterialsthroughbrakinganditssurfacedecoratedwithcreamorvegetablecream.鲜榨果蔬饮料Freshlysqueezedfruitandvegetablejuice指以水果或蔬菜为原料，以压榨等机械方法加工所得的新鲜水果或蔬菜汁。Refertothebeverageofnon-prepackagedfruitandvegetablejuiceasthemainrawmaterialsfordirectdrinkbyconsumersthroughsqueezingandothermethods生食鲜水果蔬菜Uncookedfreshfruitsandvegetables指经过清洗或消毒后即供食用的新鲜水果和蔬菜。Refertothefreshfruitsandvegetableswhicharereadytoeataftercleaningandsterilization食品处理区FoodProcessingArea高危操作区HighRiskArea指各类专间、备餐场所等清洁度要求最高的操作场所。Refertotheoperatingplacerequireshighestlevelofcleanliness,includingvarioustypesofspecialroomsandmealpreparationarea.专间SpecialRoom指处理或短时间存放直接入口食品的专用操作间，包括冷拼间（水果间，生食水产品间和凉菜间），裱花间，配餐间、送餐分装间等。Refertothespecialoperatingroomdedicatedtotheprocessingorshort-termstorageofediblefood,includingcolddishroom(fruitroom,rawseafoodroomandchilleddishroom),dish-decoratingroom,cuttingandportioningroom,mealpreparingandsupplyingroom.备餐场所Mealpreparationarea指成品的整理、分发及暂时置放的专用场所。Refertothespecialareaforthearrangement,distributionandtemporarystorageoffinishedproducts准清洁操作区Quasi-cleanoperatingarea指烹调等清洁度要求次于高危操作区的操作场所。Refertoanyoperatingareawiththecleaningrequirementsinferiortothoseofthehighriskarea烹调场所Cookingpremises指对经过粗加工、切配的半成品菜肴，加以调料进行煎、炒、炸、焖、煮、烤、烘、蒸及其他热加工的操作场所。Refertotheoperationalplaceforfrying,simmering,cooking,braking,roastingandsteamingandotherheatprocessingofsemi-finishedfoodproductsafterroughprocessing,cuttingandportioning.一般操作区Generaloperatingarea指原料半成品储存、粗加工、切配及餐用具清洗消毒场所等。Refertoanyplaceusedforsemi-finishedproductsstorage,foodroughprocessing,foodcutting&portioning,andtablewarecleaninganddisinfection.粗加工场所Roughprocessingarea指对食品原料进行挑拣、清洗、剔除不可食部分等过程的加工场所。Refertotheprocessingareawherefoodrawmaterialsarepicked,cleanedandtheinediblepartsareremoved.切配场所Cutting&portioningplace指把经过粗加工的食品分别按照菜肴要求洗、切、称量、拼配为菜肴半成品的加工场所。Refertoanyareadesignedtowash,cut,weigh,portionthefoodthathasbeenroughlyprocessed,forsemi-finisheddishesbasedontherequirementsofrecipe.餐用具清洗消毒场所Cleaninganddisinfectionplaceforcateringtools指对餐饮具和接触直接入口食品的工用具、容器进行清洗、消毒的操作场所。Refertotheplacewheretableware,utensils,toolsandcontainersthatcontactdirectlywiththefoodforhumanconsumptionarecleanedandsterilized.非食品处理区Non-foodprocessingarea指检验室、办公室、员工厕所、非食品库房等非直接处理食品的区域。Refertoanyareawherenofoodisdirectlyprocessed,includinglaboratory,office,staffrestroomandnon-foodwarehouseetc就餐场所DiningPlace指供消费者就餐的场所，包括餐厅大堂和包房等，不包括供就餐者专用的厕所及洗手设施、门厅、大堂休息厅、菜肴展示台(区域)、歌舞台、包房过道等与就餐无关的场所。Refertothespecialdiningvenuefordiners,suchasrestaurantlobbyandprivateroomsetc,excludingsuchsupportingrepastplacesastherestroomandhandwashingfacilitiesfordiners,hallway,lobbylounge,dishesshowcase(displayarea),dancestation,privateroomsaisleandotherplacesthathasnothingtodowithdining.中心温度CoreTemperature指块状或有容器存放的液态食品或食品原料的中心部位的温度。Refertothetemperatureinthecenterpartofmassivefoodorfoodrawmaterials,orthatofliquidfoodorfoodrawmaterialsincontainers冷藏Chilling指为保鲜和防腐的需要，将食品置于0℃以上较低温度条件下贮存的过程，冷藏的温度一般在0℃～5℃之间。Refertotheprocessinwhichthefoodisstoredunderalowertemperaturetoretainfreshnessandtopreventcorrosion.Thepreferredchillingtemperatureisgenerallybetween0°C~5°C.冷冻Freezing指将食品或原料置于-18℃以下，以保持冰冻状态的贮存过程Refertotheprocessinwhichthetemperatureoffoodorrawmaterialisreducedbelow-18℃inordertomaintainthefrozenstateduringstorage.清洗Cleaning指去除尘土、残屑、污物或其他可能污染食品的不良物质的处理操作。Refertooperationthatmakesfoodfreefromdirt,dust,foodresiduesandallotherharmfulforeignmaterialsthatmaycausefoodcontamination消毒（参照消毒管理办法）Disinfection(refertodisinfectionstandard)指通过物理的方法或符合食品卫生要求的化学方法，杀灭或清除病原微生物的操作过程。Refertotheapplicationofphysicaland/orchemicalmeansthatcomplywithfoodhygienerequirementstodestroymicro-organismsincludingallpathogens交叉污染Crosscontamination指通过生的食品、食品加工者和食品加工环境把生物的、化学的污染物转移到食品的过程。Refertothetransferofmicrobiologicalorchemicalcontaminantsfromrawfood,foodhandlerorfoodpremisestoanotherfood.加工经营环境Processingandbusinessenvironment设计评审Designreview酒店在新建、扩建、改建工程的选址和设计中有关食品卫生部分均应按本规范和其它卫生管理办法、卫生规范的有关规定,进行设计和施工。Thesiteselectionandeveryprojectconcerningfoodhygieneunderconstruction,expansionorreconstructionshallbedesignedandconstructedaccordingtothisManualandrelevantprovisionsofotherhygieneregulationsandstandards.酒店应将选址情况及其他有关材料（选址地地形图，建筑项目总平面布置图、剖面图、立面图、各功能间布局图、加工经营范围、各类食品加工流程及其他有关资料等），报当地卫生行政部门，按建设项目预防性卫生监督规定和程序报批。Accordingtothepreventivehealthsupervisionrequirementsandproceduresforconstructionproject,thehotelshouldsubmittheselectedsiteaddresstogetherwithrelatedmaterialstothelocalHealthAdministrativeDepartmentsforapproval,includingtopographicmap,generallayout,sectionaldrawing,elevationdrawing,layoutofallfunctionrooms,businessscope,processflowandotherrelevantinformation,etc.选址Siteselection酒店建筑的选址必须符合当地城市规划要求，选择群众使用方便，通风良好，具有给排水条件和电源供应的地段，水质符合《生活饮用水卫生标准》要求。Thehotelsiteselectionmustcomplywithlocalurbanplanningrequirements,thattheplaceshouldbeconvenient,well-ventilated,withgreatdrainagesystemandpowersupply.ThewaterqualityshouldmeettherequirementsofStandardsfordrinkingwaterquality.酒店建筑严禁建于产生有毒、有害物质的工业企业防护地段内；所选地址距离敞开式粪坑、污水池、垃圾场（站）、坑式厕所等污染源25米以上，环境整洁；不得有和昆虫大量孳生的潜在场所。Thehotelcannotbebuiltintheareawherelocatesindustrialenterprisesproducingtoxicandhazardoussubstances.Theselectedaddressshouldbeinacleanenvironment,atleast25mfarawayfromcesspit,cesspool,dump(station),pitlatrinesandothersourcesofpollution,ensuringnopotentialbreedingplacesofinsects.选址应符合环保和消防的有关要求。Thesiteselectionshallcomplywiththerelevantrequirementsofenvironmentalprotectionandfire-fighting.设计、设施、设备及工用具Design,facilities,equipmentandtools设计Design建筑结构、场所设置、布局、分隔、面积Buildingstructure,settings,layout,compartmentation,area建筑结构应坚固耐用、易于维修、易于保持清洁和避免有害动物的侵入和栖息。Buildingstructureshallbefirmanddurable,easytomaintainandeasytokeepclean,andshallpreventthehazardousanimalsfrominvadingandinhabiting.厨房应设置粗加工、烹调（单纯经营火锅、烧烤的可不设置）、餐用具清洗消毒、就餐等专用场所。在合理位置设置原料半成品储存、切配和备餐场所。根据需要设置食品库房和其他专用操作场所。酒吧、咖啡厅、茶室应设置餐饮具、工用具清洗消毒、就餐等专用场所。进行凉菜、裱花蛋糕、生食深海水产品等制作、送餐分装等直接入口食品短时间存放或处理操作的，应分别设相应专间。集中备餐的供应宴席的宴会厨房，宜设备餐专间。Thekitchenshouldsetspecifiedareasforroughprocessing,cooking(theplaceonlyforhotpot,orbarbecuemaynotbesetup),diningutensilscleaninganddisinfection,repastandotherspecialplaces.Theareasforthestorageofrawmaterialsandsemi-finishedproducts,cuttingandportioning,andfoodpreparationshouldbespecifiedinappropriateplace.Foodstorageandotherspecialoperatingpremisescouldbesetupbasedonneeds.Bar,Café,TeaRoomshouldbeequippedwithsupportingareasfortablewarecleaninganddisinfection,repastandotherplacesforspecialpurposes.Forediblefoodlikecolddishes,decorativecakesoruncookedseafood,theprocessing,preparing,portioningandstoretimestoragethecorrespondingspecialroomsshouldbesetuprespectively.Regardingthebanquet,forwhichthemealiscollectivelypreparedandsupplied,themeal-preparingroomshouldbesetup.食品处理区各加工操作场所均应设置在有良好围护结构的室内。Anyfoodprocessingareashallbedesignedindoorswithgoodbuildingenvelope.各加工操作场所应按照原料处理、半成品加工、成品供应的顺序合理布局，并保留布局平面图。食品加工处理流程应为生进熟出的单一流向，并应能防止在存放、操作中产生交叉污染。成品通道、出口与原料通道、入口应分开设置，与使用后的餐饮具回收通道、入口宜分开设置。Thefoodprocessingareashouldbereasonablyarrangedaccordingtotheproceduresofrawmaterialsentry,processingofrawmaterials,processingofsemi-finishedfoodproductsandsupplyoffinishedfoodproducts.Thefoodprocessingproceduresshouldbesubjecttotheraw-inandcooked-outone-wayflowdirectionandcanpreventcrosscontaminationofcookedfoodinthestorageandoperation.Thepassageandentranceforrawmaterials,passageandexitoffinishedfoodproductsandrecyclingpassageandentryoftheusedcateringtoolsshouldbeseparatelyset.Thelayoutshouldbewellarchived.肉类、水产品原料和蔬菜原料的清洗水池应分开设置在不同加工区域进行处理。Thecleaningsinksandoperationalplatformsformeat,seafoodandvegetablefoodshouldbesetseparatelyintheroughprocessingarea.食品加工如使用固体燃料，炉灶应为隔墙烧火的外扒灰式，以避免粉尘污染食品。Ifthecookingplaceusessolidfuelsforfoodprocessing,thecookingstoveshouldadopttheoutside-ash-scooping-typepartitionwallcookingtoavoiddustcontaminatingfood酒店食品处理区必须设置独立隔间的场所。Thehotelfoodprocessingareashouldbedesignedasthepremiseswithindependentcompartments.食品处理区及其各加工操作场所的面积必须与就餐场所面积和供应就餐人数相适应，符合餐饮业的最低面积要求及政府相关规定。Theareaofthefoodprocessingareashouldbesuitablefortheareaoftherepastplaceandthemaximumnumberofdiners,complyingwiththeminimumarearequirementsofcateringindustryandothergovernmentregulations.地面与排水Groundinganddrainage食品处理区地面应用无毒、无异味、不透水、不易积垢的材料铺设，且须平整、无裂缝。Thegroundingofthefoodprocessingareashallbepavedbythematerialsthatareimpermeable,non-toxic,odorless,freeofincrustation,andthegroundingshallbelevelingoff,freeofcracks.粗加工、切配、餐饮具、工用具清洗消毒和烹调等经常潮湿场所的地面应易于清洗、防滑，并应有一定的排水坡度（宜不小于1.5%）及排水沟。Thegroundingoftheplacesthattendtobewetsuchastheplacesforroughprocessing,cuttingandportioning,cleaningandsterilizingoftablewareandutensilsandcookingshallbeeasytocleanandnon-skidwithacertaindrainagegradient(nolessthan1.5%)aswellasthedrainagesystem.排水沟应有坡度、保持通畅、便于清洗，沟内不应设置其它管路，侧面和底面接合处应有一定弧度（曲率半径宜不小于3cm），并设有可拆卸的盖板。Thedrainageditchshallhavecertaingradientandshallbeclearedoffobstructionandeasytoclean;nootherpipelinesshallbesetinsidetheditch,wheretheconnectionbetweenthesideandthebottomoftheditchshallbecurvedatcertainextent(withthecurvatureradiuslessthan3cm),andthemovablecovershallbeprovidedwiththeditches.排水的流向应由高清洁操作区流向低清洁操作区，并有防止废水逆流的设计。Thecurrentdirectionofthedrainageshallbefromhighercleanoperatingareatolowercleanoperatingarea,designedtopreventthedrainagefrombackflow.排水沟出口应有防止有害动物侵入的装置。Thedevicepreventinghazardousanimalsfrominvadingshouldbesetattheexitofthedrainageditch.高危操作区内不得设置明沟，地漏应采用可防止废弃物流入及浊气逸出的形式（如带水封地漏）。Noopenditchshallbesetupwithinthehighriskarea.Thefloordrainshallbecapableofpreventingthewastesfromflowinginorthefoulgasfromescaping(suchasfloordrainwithwaterseal).废水应排至废水处理系统或经其他适当方式处理。Thewastewatershallbedischargedtothewastewatertreatmentsystemortreatedbyotherappropriateways.墙壁与门窗Walls,doorsandwindows食品处理区墙壁应采用无毒、无异味、不透水、平滑、不易积垢的浅色材料构筑。其墙角及柱角（墙壁与墙壁间、墙壁及柱与地面间、墙壁及柱与天花板间）应具有一定的弧度，曲率半径宜在3cm以上，以防止积垢和便于清洗。Thewallsofthefoodprocessingareashallbemadefromthelight-coloredmaterialsthatarenon-toxic,odorless,water-proof,smoothandfreeofincrustation.Thereshallbeacertainradian(withthecurvatureradiuslessthan3cm)amongthecornersofthewallsorthepillars(betweenwalls,amongwallandpillarandfloor,thewallandpillarandceiling)toavoidincrustation,andeasytoclean.粗加工、切配、餐饮具工用具清洗消毒和烹调等场所应有1.5米以上的光滑、不吸水、浅色、耐用和易清洗的物料(例如瓷砖或不锈钢)材料制成的墙裙，各类专间应铺设到墙顶。Theplacesforroughprocessing,cuttingandportioning,cleaningandsterilizingoftablewareandutensilsandcookingshallbeprovidedwithwainscotmadeofthematerials(suchasceramictileorstainlesssteel)withthethicknessmorethan1.5cm,whicharesmooth,water-proof,durableandeasytoclean;thewainscotinvariousspecialroomsshallbesetuptotopofthewall.食品处理区的门、窗应装配严密，与外界直接相通的门和可开启的窗应设有易于拆下清洗不生锈的纱网或空气幕，与外界直接相通的门和与各类专间直接相通的门应能自动关闭，专间内如有窗户应为封闭式（传递食品用的除外）；窗户不宜设室内窗台，若有窗台台面应向内侧倾斜（倾斜度宜在45度以上），以防止灰尘积聚。Thedoorsandwindowsofthefoodprocessingareashallbeassembledtightly;thedoorsdirectlyconnectingtooutsideandthewindowsthatcanbeopenedshallbesetupwithrustlessandfly-proofgauzenetthatiseasytodisassembleforcleaningorprovidedwithairbubblescreen;thedoorsdirectlyconnectingtooutsideandthedoorsofvariousspecialroomsshallbeself-closing;thewindowsinspecialroomsshouldbeclosedtypeexpectfortheoneusedforfoodsdelivery.Nowindowsillshallbesetupatthewindow;incaseofany,thewindowsillcountertopshalltiltinside(withaninclinationmorethan45degrees)topreventtheaccumulationofdust.食品处理区、库房与外界直接相通的门应设置有应设置挡鼠板，高度40cm以上，挡鼠板与地面缝隙小于6mm。Blockmouseboardshouldbeinstalledatthedoorsoffoodprocessingareasandwarehouseswhichconnectdirectlytooutside,withasizeofnotlessthan40cminheight.Thegapbetweenblockmouseboardandthegroundmustbelessthan6mm.粗加工、切配、餐饮具、工用具清洗消毒、烹调等场所和各类专间的门应以易清洗、不透水的坚固材料制作。Thedoorsoftheplacesforroughprocessing,cuttingandportioning,cleaningandsterilizingoftablewareandutensils,cookingandthedoorsofvariousspecialroomsshallbemadeoffirmmaterialsthatareeasytocleanandwater-proof.不采用专间方式的集中备餐场所或供应自助餐的就餐场所,窗户应为封闭式或装有防蝇防尘设施，门应不与外界直接相通或设有空气幕。Thewindowofthecollectivefoodpreparationroomwhicharenotdesignedasspecialroomandthewindowofbuffetservingroomshouldbeclosedtypeorbeequippedwithfly-proofgauzenetanddust-prooffacilities.Thedoorsarenotallowedtoconnectdirectlytooutsideunlessairbubblescreenisprovidedwith.屋顶与天花板RoofandCeiling加工经营场所天花板的设计应易于清扫，能防止害虫隐匿和灰尘积聚，避免长霉或脱落等情形发生。Thedesignfortheceilingoftheprocessingandoperationareasshallbeeasytocleanout,capableofavoidinghidingpestsoraccumulatingdust,preventingfromtheoccurrencesofmildeworfallingoffthebuildingmaterials.食品处理区天花板应选用无毒、无异味、不吸水、表面光洁、耐腐蚀、耐温、浅色材料涂覆或装修，天花板与横梁或墙壁结合处宜有一定弧度；水汽较多场所的天花板应有适当坡度，在结构上减少凝结水滴落或增加充足的排气设施。Theceilingofthefoodprocessingareashallbemadefromordecoratedbythelight-coloredmaterialsthatarenon-toxic,odorless,water-proof,smooth,anti-corrosionandtemperatureresistant;thereshallbeacertainradianattheconnectionoftheceilingandthecrossbeamsorthewalls;theceilingoftheplaceswithmuchwatervaporshallhavepropergradienttoreducethedroppingofcondensationwaterstructurally.高危操作区、准清洁操作区及其它半成品、成品食品暴露场所屋顶若为不平整的结构或有管道通过，应加设平整易清扫的吊顶。Iftheroofsofthehighriskarea,thequasi-cleanoperatingareaorotherplaceswiththesemi-finishedproductsandfinishedproductsuncoveredareunevenlystructuredorhavepipelinespassingthrough,thesuspendedceilingthatisflatandeasytocleanshallbeaddedinsuchplaces.烹调场所天花板应离地面2.5米以上，或采用机械通风，换气量符合JGJ64《饮食建筑设计规范》要求。Theceilingofthecookingareashallbehigherthan2.5mfromthefloor,andthemechanicalventilationshallbeadoptedtomaketheventilationvolumecomplywiththerequirementasdefinedinJGJ64CodeforDesignofDieteticBuildings厕所Restroom厕所数量应足以供员工和就餐者使用，员工使用的厕所宜单独设立。Adequaterestroomsshouldbeprovidedforstaffanddiner,settingrestroomforstaffuseonlyisrecommended.厕所门口不得面向食品处理区、储存区或与之直接相通，厕所的外门应能自动关闭。Therestroomsshouldnotcommunicatedirectlywithanyfoodprocessingandstorageroom.Theoutsidedoorofrestroomshouldbeself-closing厕所应采用冲水式，地面、墙壁、便槽等应采用不透水、易清洗、不易积垢且其表面可进行清洗的材料。Flushtoiletsshouldbeadopted.Theground,wallsandtoiletsshouldbemadeofthematerialsthatarewater-proof,freeofsedimentincrustation,andeasytoclean.厕所内的洗手设施，应符合本规范5.2.1的规定且宜设置在出口附近。Thehand-washingfacilityshouldbeinstalledneartheexitoftherestroominlinewithterm5.2.1ofthisManual.厕所应设有效排气（臭）装置，并且不得排向食品加工区和储存区，要有适当照明，门窗应设置不锈钢或其它严密坚固、易于清洁的纱门及纱窗。Aneffectiveexhaust/deodorizingdeviceshouldbeinstalledintherestroom,andexhaustportcannotconnecttothefoodprocessingandstorageareas.Theremustbeproperilluminationfacilityintherestroom.Thedoorsandwindowsshouldbeequippedwithscreendoorandscreenwindowmadeofstainlesssteelorothermaterialsthatarefirm,tightandeasytoclean.厕所排污管道应与食品加工经营场所的排水管道分设，且应有可靠的防臭气水封。Theblow-offlineofthetoiletandthedrainagepipelineofthefoodprocessingareashouldbeseparatelypavedwiththeeffectivestink-resistingwaterseal.更衣室DressingRoom更衣室应独立隔间，且宜男女分设；更衣室内应有适当的照明和空气消毒设施且通风良好，并配有符合本规范5.2.1规定的洗手设施。Thedressingroomwithindependentcompartmentsshouldbedesignedformenandwomenseparately,withproperilluminationandairdisinfectionfacilities,well-ventilated,andequippedwithhand-washingfacilitiesinlinewiththerequirementsof5.2.1inthisManual.更衣室应有足够大小的空间，以便员工更衣之用。应按员工人数设足更衣柜、鞋柜及可照全身的更衣镜。Thedressingroomshouldhaveenoughspaceforemployeestochangeclothes.Sufficientlockers,shoecabinetsandfull-lengthmirrorshouldbeguaranteedaccordingtothenumberofemployees库房Warehouse食品不得和有毒有害物质（如：鼠药、杀虫剂、洗涤剂、消毒剂等）同库存放，食品和非食品宜分开设置库房）Foodproductsmustnotbestoredwithtoxicandharmfulsubstancesinthesamewarehousesuchasrodenticides,insecticides,detergents,disinfectants,etc.Thewarehousesforfoodandnon-foodshouldbeseparatelyconstructed.食品库房宜根据食品性质和储存条件的不同分别设置，必要时应设有冷（冻）藏库。Thefoodstorehouseshouldbeseparatelysetupaccordingtothestorageconditionsandthechilling(freezing)warehouseshouldbeestablishedwhennecessary.同一库房储存性质不同食品时，应适当隔离（如分类分架存放），并有明确的标识。Differentkindsoffoodandarticlesstoredinthesamewarehouseshouldbeseparatelyindifferentareas,e.g.categorizedandstoredindifferentrack,whichshouldhaveobviousidentifications.库房的构造应能使储存保管中的食品品质的劣化减低至最低程度，并有防止污染的构造，必要时，应有除湿设施，且应以无毒、坚固的材料建成，易于维持整洁，并应有防止有害动物侵入的装置（如库门口设防鼠板或防鼠沟）。Thewarehousestructureshouldminimizethequalitydeteriorationofthefoodinstorage,preventcontamination,andbeequippedwithdehumidificationfacilitieswhennecessary.Thewarehouseshouldbemadeofthenon-toxicandstrongmaterials,easytomaintaincleannesswiththedevicepreventinganimalsfromintruding,e.g.rodentcontrolboardorrodentcontrolditchattheentranceofwarehouse.库房应设置数量足够的搁板（物品存放架），货架材质应为工程塑料的，便于清洁且不易生锈，并使储藏食品距离地面15厘米、离墙5厘米、离天花板30厘米、离灭火设施45厘米，以利空气流通及物品的搬运。Thewarehouseshouldbeequippedwiththesufficientstorageracksmadeofengineeringplastics,thatiseasytocleanandrustless,whoselocationsshouldmakethestoredfoodandarticlesmorethan5cmfromwalls,10cmfromtheground,30cmfromtheceiling,45cmfromfireextinguishinginstallationtofacilitatetheaircirculationandgoodscarrying.除冷库外的库房应有良好的机械通风设施。Thewarehousesexceptthefreezingonesshouldhavegoodventilationfacilities.冷（冻）藏库设置可正确指示库内温度的温度计。普通库房设置干湿温度计。Thefreezing(coldpreservation)warehousesshouldbeequippedwiththethermometerscorrectlyindicatingthetemperatureinside.Ingeneralwarehouse,psychrometerisapplicable.专间SepcialRoom专间应为独立隔间，专间内应设有专用工用具清洗消毒设施和空气消毒设施，专间内温度应不高于25℃，宜设有独立的空调机。专间入口处应设置有洗手、消毒、更衣设施的通过式预进间。洗手消毒设施应符合本规范5.2.1规定。Thespecialroomisoneindependentcompartment,whichshouldbeequippedwithspecialtools,cleaninganddisinfectingandairdisinfectingfacilities,withthetemperatureinsideofnohigherthan25℃andtheindependentair-conditioner.Theentranceofthespecialroomsshouldbeequippedwiththepass-typepreadmissionroomwiththehand-washing,disinfectinganddress-changedfacilities.Thehand-washinganddisinfectingfacilitiesshouldbeinlinewiththeterm5.2.1.以紫外线灯作为空气消毒装置的，紫外线灯应按1.5W／立方米设置，悬挂于操作台上方距离地面2米以下的位置。Iftheultravioletlampisusedastheairsterilizationdevice,theultravioletlampshallbesetupwiththepowernolessthan1.5W／m3,andbedistributedevenlywiththeheightof2mtothefloor.凉菜、裱花蛋糕制作、生食深海水产品专间应设有专用冷藏设施。Thecooldishanddish-decoratingroomsshouldbeequippedwithspecialcoldpreservationfacilities.备餐、送餐分装专间的操作台下宜设食品加热装置。Foodheatingdeviceisrecommendedundertheoperatingplatformoffoodpreparationandfooddistributionroom专间内外食品的传送应为可开闭的窗口形式，窗口大小应以可通过传送的食品为宜，不应过大。Ensurethewindowforconveyingfoodinthespecialroomcanbeopenedandclosed,withthesizesubjecttothecontainerfortheconveyedfood.专间的面积必须与就餐场所面积和供应就餐人数相适应，凉菜专间最低面积要求应符合相关规定。Theareaofspecialroomshouldmatchtheareaoftherepastplaceandthenumberofdiners.Thedesignedminimumareaofcolddishroomshouldbeconsistentwiththerelevantregulations.设施Facilities洗手消毒设施Hand-washingDisinfectionFacilities更衣室内和食品处理区内适当而方便的地点应设置足够数目的洗手及干手设施，各类专间在入口处的预进间内应设置洗手消毒设施。Sufficienthand-washingfacilitiesandcorrespondinghand-dryingarticlesorequipmentshouldbeestablishedintheproperplaceinthefoodprocessingareaanddressingroom,whichshouldbeconvenientforemployees.Hand-washinganddisinfectionfacilityshouldbeinstalledinthepreadmissionroom