厨房布局要求.doc

Functional plan kitchen area
厨房区域功能计划
根据《中华人民共和国食品卫生法》、《餐饮业食品卫生管理办法》等卫生法律法规的规定，制定南宁市炒卖店和中、西式快餐店《卫生许可证》发放条件如下。According to "People's Republic of Food Hygiene","food and beverage industry Food Hygiene Regulations"and other health laws and regulations, development of Nanning City speculation shops and Chinese and Western fast food restaurants, "Health Permit " issued the following conditions.
请申请办证单位认真阅读，并按要求进行食品经营场所的布局和建设。Please carefully read the application for accreditation units, as required for food premises in the layout and construction.
一、炒卖店，中、西式快餐店经营范围：
　　炒卖店：指规模中等，以现炒现卖饭菜方式为主的餐饮店
　　快餐店：指规模中等，以从事中、西式快餐、盒饭等食品制售为主的餐饮店。
1）, the speculative store, Chinese and Western fast food business scope: speculation shop:
refers to medium-sized, fried and sold in current mode-based food restaurants. Fast food: refers to the size of medium, to engage in Western-style fast food, lunch and other food-based manufacturing and selling restaurants.
二、选址Second location
　　经营场所（含厨房和餐厅）必须远离污染源，距离暴露的垃圾堆、垃圾场、坑式厕所、粪池、污水坑塘等开放式污染源25米以上，周围环境卫生状况良好整洁。
place of business (with kitchen and dining room) must be far away from sources of pollution, from the exposed garbage heap, garbage dump, pit latrines, septic tanks, sewage ponds and other open-source 25 m above the surrounding environment in good health Clean and tidy.
建筑与布局architecture and layout:：
　　（一）建筑面积
　　炒卖、快餐店的建筑面积应与设置的座位、加工食品的品种及数量相匹配。要求总建筑面积≥80平方米，厨房建筑面积≥32平方米（每一专间的面积不小于8平方米），高度不低于2.6米。（注:厨房面积应根据经营面积相应比例增加）
(1) building area of speculation, fast food shop floor area should be set up seats, the number and types of processed food to match. Requires a total construction area of ​​≥ 80 square meters, construction area of ​​the kitchen ≥ 32 square meters (the area between each post is not less than 8 square meters), height of not less than 2.6 meters. (Note: The operating area of ​​the kitchen area should be based on the corresponding increase in the proportion)
　　（二）功能布局
　　1、内部功能分区按从生→熟，从原料→半成品→成品的加工制作流程进行布局，避免生熟食品交叉污染，防止造成食物中毒或食源性疾患。2) functional layout
1, according to an internal functional area → cooked from raw, semi-finished products from raw materials → → finished product production process for the layout, to avoid cross-contamination between raw and cooked food to prevent food poisoning, or borne diseases. .
　　2、要求按经营需要设置粗加工间、烹调间、熟食切配间（快餐店为备餐间）、餐具洗消间。
Required by the business need to set the rough, the cooking, the cooked food with inter-cut (fast food restaurant for the pantry), decontamination room.
　　3、要求设置食品仓库，工作人员更衣室等辅助用房。 the required set of food storage, staff changing rooms and other auxiliary buildings.
　　（三）建筑材料要求Building materials requirements:
　　1、厨房内各功能分区之间、与餐厅之间必须用铝合金玻璃或砖墙分隔到顶（或砌1.5米砖墙，上面以铝合金玻璃分隔到顶）。所有砖砌内墙面贴白瓷砖到顶，所有案台、灶台、水池可见面贴白瓷砖，案台、水池底部砌10cm高的地台，并贴白瓷砖。
1, the functional partition between the kitchen and the restaurant must be used between the aluminum and glass, or brick wall separating reach the peak (or erect a brick wall 1.5 m above to reach the peak of aluminum separated by the glass). All brick in the wall of white tiles affixed to the ceiling, all the case units, stove, sink can be attached to meet the white tiles, the case of Taiwan, 10cm high bottom of the pool floor puzzle and paste the white tiles.
　　2、厨房地面铺设防滑耐磨地砖，向地漏或排水明沟斜倾1%的坡度，以便于污水及时排放。粗加工间、烹调间和Wear non-slip floors and kitchen tiles, drain or drainage ditch gravitropic leaning slope of 1% in order to facilitate timely discharge of sewage. Rough, the cooking room and decontamination room should be set up drainage ditches and covered with stainless steel fence, gutters installed at the exit rodent network.
餐具洗消间应设排水明沟，上面覆盖不锈钢栅栏，明沟出口处装防鼠网。
Decontamination room should be set up drainage ditches and covered with stainless steel fence, gutters installed at the exit rodent network.

　　3、天花板（屋顶）应采用防霉涂料涂覆或质地结实、无缝隙的塑扣板吊顶。
Ceiling (roof) should be coated with anti-mold coating or firm texture, seamless plastic pinch ceiling.
　4.　厨房与外界相通的门、窗须安装铝合金框不锈钢纱门、纱窗；门口安装金属防鼠板4、The kitchen door with the outside world, aluminum frame windows to be installed stainless steel screen door, window screens; the door panels to install metal rodent.
　　5、炉灶、水池、案台也可使用整体成形的不锈钢厨具。Stove, sink, Taiwan can also use the case of the overall shape of the stainless steel kitchen utensils.
四、厨房内部各功能分区卫生设施要求如下表：Kitchen district health facilities within the various functional requirements as follows:

分区
使用功能
卫生要求
(一)
粗加
工间
指用于清洗、切配肉类、蔬菜类、水产品等副食品原材料的场所
1、分别设置清洗肉类原料的水池三个，清洗果蔬原料的水池三个，水池内径不小于：长50厘米×宽50厘米×深40厘米，水池按用途的不同分别标注。
2、设切配菜案台两组以上，规格不小于：长120cm，宽60cm，高75cm。配置数量可满足经营需要的原料、半成品、成品存放冰箱（柜）、菜架并分别标注。
（二）
烹调间
指用于烹炒菜肴，蒸、煮、炖直接入口食品的场所
1、用砖砌固定的燃煤、燃气或燃油炉灶。
2、安装与灶台大小相当的抽排油烟罩、排气扇等设施，排气扇外侧安装不锈钢纱网，以防鼠防蝇。
3、配料操作台面积与烹调场所相适应且位置合理，符合烹调加工的需要。烹调工用具有洁净的专柜存放，柜内卫生清洁。
（三）
熟食间
注：快餐店为备餐间
指用于制作、切配、分配可直接入口的熟肉、凉菜的专间
1、入口处设预进间。配备二次更衣设施，安装两个洗手、消毒池，水龙头为非手动式。
2、室内按30w/10-15平方米的比例，安装紫外线空气消毒灯（要求悬挂于室中央，距离地面2米），安装诱蝇灭蝇灯。安装空调设备,保持室温≤25℃；
3、安装切配或配餐案台，传递窗（销售窗）设铝合金玻璃拖拉窗。
4、配置冰箱、冰柜；加工用具应专用并严格消毒后使用。
（四）
餐具
洗消间
指用于清洗、消毒、保洁餐具及食品工用具的场所
1、设置餐具洗涤池三个,内径不小于：长60厘米×宽60厘米×深40厘米，在洗涤池两侧各设置一组放置餐具的案台；
2、配置满足当餐最大餐具处理量需要的消毒柜及密闭的金属保洁柜。
3、西式快餐店使用的一次性餐具应符合直接入口食品包装材料卫生标准。

　　注：上图供申请经营单位参考。请根据本经营单位的具体情况按从生→熟，从原料→半成品→成品的加工制作流程进行布局和建设