Terms and definitions of hygienic standards for catering industry

2.1. Catering industry

refers to the business service industry that provides food, consumption places and facilities to consumers through instant processing, commercial sales and service labor, including restaurants, fast food restaurants, snack bars, beverage shops and canteens.

2.2. Catering service providers

refer to units and individuals engaged in catering industry and providing catering services.

2.3. Restaurants (including restaurants, restaurants, hotels, restaurants, etc.)

refers to units that mainly engage in food (including Chinese food, western food, Japanese food, Korean food, etc.), including hot pot restaurants and barbecue shops.

2.4. Fast food restaurant

refers to the unit whose main processing and supply forms are centralized processing, on-the-spot production or separate meals and quick meal service.

2.5. Snack bar

refers to a provider whose main business items are snacks and snacks (excluding dishes).

2.6. A beverage store

refers to a provider who mainly supplies alcohol, coffee, tea or other beverages.

2.7. Canteen

refers to the providers who provide meals for internal employees, students and other places (places) such as institutions, schools (including kindergartens), enterprises and institutions.

2.8. Food

refers to all kinds of finished products and raw materials for human consumption or drinking, as well as articles that are traditionally both food and medicine, but does not include articles for therapeutic purposes.

2.9. Raw materials

refer to all edible or drinkable substances and materials used for food processing.

2.1. Semi-finished products

refer to foods or raw materials that need further processing after preliminary or partial processing.

2.11. Finished product

refers to the food that can be eaten directly after being processed or to be sold.

2.12. Cold dishes (including cold dishes, cold meat, cooked food, pot-stewed food, etc.)

refer to dishes that are simply made and put into plates after being cooked, pickled or only washed and cut, and generally can be eaten without heating.

2.13. Raw seafood

refers to marine fish, shellfish, cephalopods and other aquatic products that can be eaten without heating.

2.14. Decorated cake

refers to a cake embryo which is baked with grain, sugar, oil and eggs as the main raw materials, and its surface is coated with cream and other foods.

2.15. Fresh-squeezed beverages

refer to non-prepackaged fruit and vegetable juices, whole grains and other beverages made on the spot by squeezing fresh fruits, vegetables, cereals, beans and other whole grains for consumers to drink directly, excluding beverages made from thick pulp, concentrated juice and fruit and vegetable powder.

2.16. Buffet

refers to the catering food that is centrally processed and placed in the dining place for diners to choose to eat.

2.17. Processing and business premises

refers to places directly or indirectly related to food production and supply, including food processing areas, non-food processing areas and dining places.

2.18. The food processing area

refers to the places where food is roughly processed, cut and prepared, cooked and prepared, special rooms, food warehouses, places where tableware is cleaned, disinfected and cleaned, and is divided into clean operation areas, quasi-clean operation areas and general operation areas.

2.19. Clean operation area

refers to the operation place with high cleaning requirements to prevent food from being polluted by the environment, including special rooms and food preparation places.

2.2. Special room

refers to the special operation room for processing or storing food directly for a short time, including cold dish room and flower mounting room.

2.21. Meal preparation place

refers to the special place for finishing, sub-packaging, distribution and temporary placement of finished products.

2.22. Quasi-clean operation area

refers to the operation place whose cleaning requirements are second to those of clean operation area, including cooking place and tableware cleaning place.

2.23. Cooking place

refers to the operating place where raw materials or semi-finished products that have been roughly processed and cut are fried, fried, braised, boiled, roasted, baked, steamed and other thermal processing treatments.

2.24. Tableware cleaning place

refers to the place where tableware after cleaning and disinfection, tools and containers that come into contact with direct food are stored and kept clean.

2.25. General operation area

refers to other places where food and tableware are processed, including rough machining places, cutting and matching places, tableware cleaning and disinfection places and food warehouses.

2.26. Rough machining place

refers to the operating place where food raw materials are picked, sorted, thawed, cleaned and inedible parts are removed.

2.27. Cutting and matching place

refers to the operating place where the roughly processed food is cleaned, cut, weighed and mixed into semi-finished products.

2.28. Tableware cleaning and disinfection place

refers to the operating place where tableware, tools and containers that come into contact with direct food are cleaned and disinfected.

2.29. Food warehouse

refers to a place specially used for storing and storing food or food raw materials.

2.3. Non-food processing areas

refer to offices, dressing places, foyer, lobby lounge, singing stage, toilet, non-food warehouse and other areas where food is not directly processed.

2.31. Dining places

refer to places for consumers to eat, but do not include toilets, foyer, lobby lounge, song stage and other auxiliary places for diners.

2.32. the central temperature

refers to the temperature of the central part of the bulk food or liquid food or food raw materials stored in containers.

2.33. Refrigeration

refers to the process of storing food or raw materials at a lower temperature above freezing point, and the range of refrigeration temperature should be between ℃ and 1℃.

2.34. Freezing

refers to the storage process of keeping food or raw materials frozen by keeping them below freezing point, and the freezing temperature should be between-2℃ and-1℃.

2.35. Cleaning

refers to the operation process of removing impurities carried by raw materials and surface dirt on tableware, equipment and facilities with clean water.

2.36. Disinfection

refers to the operation process of destroying or removing pathogenic microorganisms by physical or chemical methods.

2.37. Cross-contamination

refers to the process of transferring biological and chemical pollutants to food through food, food processors, food processing environment, tools, containers, equipment and facilities.

2.38. Employees

refer to the personnel engaged in food procurement, preservation, processing, tableware cleaning and disinfection, food service and food safety management among catering service providers.