What are the "five characteristics" of cold dishes?

1. Special person: there are fixed chefs who specialize in processing cold meat and cold dishes;

2. Special room: a cold dish room specially used for processing cold meat and cold dishes. No other food or irrelevant items shall be processed. It is forbidden to process raw aquatic products and raw beef between cold dishes. Air conditioning should be installed in the cold dish room to control the room temperature below 25 degrees Celsius;

3. Special tools: Special tools such as knives, chopping boards, pots, plates, rags and mops should be prepared in the cold dish room, and it is strictly forbidden to mix them with tools in other operation rooms. It is forbidden to use wooden chopping boards, but plastic chopping boards should be used when scrubbing.

4. Special disinfection equipment: there should be cleaning and disinfection equipment for tools, containers, hands, fruits and vegetables in the cold dish room, which can be cleaned and disinfected at any time;

5. Special refrigeration equipment: there should be enough refrigerators in the cold dish room to store cold dishes and used raw materials.