The school canteen should set up standard and complete functional rooms (or functional areas) according to a single food processing process of raw food and cooked food. The cleaning operation area, quasi-clean operation area and general operation area should be distinguished by the color of the floor tiles. The infrastructure of each functional room must meet the following standards:

(1) Rough processing room: It should be a fixed place, separate from the restaurant, meal preparation room, cooking room, etc. The dado should be pasted with light-colored ceramic tiles to the top of the wall, and should have complete dust-proof and fly-proof facilities. The drainage ditch should have a certain slope and the sewer should be unobstructed. The outlet and exhaust outlet should have a metal grille or isolation net with a mesh diameter of less than 6mm. There should be sufficient water supply, and the quality of the water provided should meet the national drinking water hygiene standards. There should be more than three pools marked with animal food washing pools (red), plant food washing pools (green), and aquatic product washing pools (yellow). School canteens that provide fruits should have a dedicated fruit washing pool (blue). ) and soaking pool (white).

(2) Cutting room: There should be a dedicated area (or dedicated compartment). The floor should be paved with impermeable material, and the dado should be pasted with light-colored ceramic tiles to the top of the wall, free of stains and food residues. The paint on the walls and ceiling is free of peeling and mildew. The drainage ditch should have a certain slope and the sewer should be unobstructed. The outlet should have a metal grille or isolation net with a mesh diameter of less than 6mm. The cutting and matching station should be divided into three areas using color codes, namely the meat and vegetable cutting and matching area (red), the vegetable and vegetable cutting and matching area (green), and the aquatic product cutting and matching area (yellow). The three cutting and matching areas are equipped with special knives and cutting boards respectively, marked with the same color code.

(3) Cooking room: The floor should be paved with waterproof material, which is easy to clean and non-slip. The wall skirt should be pasted with light-colored ceramic tiles to the top of the wall. The operating table should be made of stainless steel. The stove should have a drainage ditch with a certain slope to keep the sewer unobstructed. There should be a smoke exhaust hood above the stove. The stove surface and the walls of the stove should be free of oil, dust, and food residues, and the exhaust hood should not drip oil. After cooking, the floor, stove, operating table, and utensils should be cleaned and scrubbed.

(4) Meal preparation room: A pass-through pre-entry room should be set up at the entrance, equipped with facilities such as hand washing, disinfection, and changing clothes. The faucet of the wash basin should be non-manual, with a "six-step hand washing method" icon posted on the wall, and hand washing (liquid), disinfectant and hand drying facilities should be available.

The door of the food preparation room should be able to close automatically. If it cannot be opened and closed in both directions, it should be opened into the food preparation room. A dedicated food supply channel should be set up between the meal preparation room and the cooking room. The size should be based on the containers that can pass food through. There should be a door at the entrance of the channel. The vegetable selling port is an openable and closable transfer window. There should be no open ditches in the pantry.

A stainless steel dining table should be installed in the meal preparation room. The finished product containers should have lids, and insulation facilities such as water bath insulation boxes should be installed. The ultraviolet lamp (wavelength 200~275nm) should be set with a power of not less than 1.5W/m3. The ultraviolet lamp should be installed with a reflector (with an intensity greater than 70μW/cm2), suspended in the center, and not more than 2 meters above the ground. The ultraviolet disinfection light switch is located outdoors and labeled. Equipped with independent air conditioning, the power matches the indoor area. Equipped with a dedicated sample retention refrigerator (cabinet) and a sufficient number of sealed sample retention boxes that are easy to clean and disinfect. The lid of the waste bin (bucket) should be foot-operated and the inner and outer walls should be kept clean.

(5) Disinfection room: Disinfection of tableware should be based on thermal disinfection, and chemical disinfection is limited to tableware that is not resistant to high temperatures. If the physical disinfection method is used, the steam disinfection time requirements should be posted on the wall near the steam box, or the disinfection temperature and time requirements should be posted on the wall near the thermal disinfection cabinet. If chemical disinfection is used, at least 3 special pools should be set up, and 4 special pools should be set up, which are used for initial washing, cleaning, immersion disinfection and disinfectant residual rinse of tableware. Each type of pool should be marked with its purpose, above the disinfection pool. Attach a description of the disinfection method. According to the actual volume of the disinfection pool and the brand requirements of the disinfectant used, indicate the actual proportion of the prepared disinfectant. The preparation method should be based on the principle of easy operation. A designated person is responsible for the disinfection records of tableware.

The washed and disinfected tableware should be stored upside down in clean, sealed special cleaning cabinets. The number of cleaning cabinets should meet actual needs. If the tableware is distributed uniformly on the table during meals, each table must be equipped with a sealable storage box as a tableware cleaning box. After each meal, the tableware should be washed and disinfected together with the tableware, and the tableware should be stored upside down.

For example, in kindergartens where meals are divided and tableware is washed in the classroom, a special pool for washing tableware and special disinfection and cleaning facilities should be installed in the classroom and should not be located in the toilet. Tools for holding food and serving meals should be cleaned and disinfected in the canteen.

(6) Raw material warehouse: Food and non-food (except food containers, packaging materials, tools and other items that will not cause food contamination) warehouses should be set up separately. Food staples, non-staple foods, condiments, etc. should be stored on separate shelves and should be stored in separate inventories. Toxic and harmful items such as detergents, disinfectants, pesticides, rodenticides, and cockroach killers are not allowed to enter the food warehouse.

Shelves should be set up in the food raw material warehouse and should be more than 10 cm away from the wall and the ground. All items are put on the shelves and stored in zones according to varieties. Labels are attached on the shelves to indicate product name, production date, shelf life and other relevant information. Cards are inserted into the pockets and are updated as the raw materials are updated. After unpacking the large packaging of raw materials (sugar, flour, rice, etc.), the label attached to the seal should be removed and inserted into the label insert bag. Special counters should be set up for food additives, and the cabinets should be locked and marked with the words "Food Additives".

(7) Changing room: Each employee should have one (or one) locker. The locker and shoe cabinet should be separated, equipped with a hand-washing sink, and labeled with hand-washing methods. Canteen layout and facility requirements