1, the cold dish room is equipped with special cleaning and disinfection tools, air disinfection, hand washing disinfection and independent refrigeration facilities to ensure that the temperature of the cold dish room is not higher than 25℃;

2. Before entering the cold dish room, the operator should change clean work clothes and working caps, wash hands and disinfect, and wear masks when working;

3. Carefully check the prepared cold dishes before processing, and do not process foods with deteriorated or abnormal sensory properties;

4. Vegetables, fruits and other food raw materials processed with cold dishes shall not be brought into the cold dish room without cleaning;

5. Do not engage in activities unrelated to cold dish processing in the cold dish room;

6. Disinfect the air and console with ultraviolet lamp before processing cold dishes every meal, and turn on the ultraviolet lamp for not less than 30 minutes when no one is around;

7. Tools and containers for processing cold dishes should be disinfected before use, washed and kept clean after use.