Manual手冊名稱：餐飲業良好衛生操作規范GoodHygienePracticeManual（GHP） DocumentNo文件編號：RevisionNo修訂號：1.0EffectiveDate生效日期：2015年8月1日PageNo頁碼：PAGE28ofNUMPAGES48Preparedby準備人：衛生經理Date日期：2015年8月1日Approvedby批準人：總經理Date日期：2015年8月1日28/4820152015AccorLuxury&UpscaleBrandsAccorLuxury&UpscaleBrands雅高奢華高檔酒店品牌FoodSafetyManagementSystemGHP食品安全管理體系良好操作衛生規范VersionFoodSafetyManagementSystemGHP食品安全管理體系良好操作衛生規范Version1.0TOC\o"1-2"\h\z\u1. 范圍ScopeofApplication 32. 規范性引用文件ReferenceMaterials 33. 術語與定義Definitions 43.1 食品Food 43.2 食品處理區FoodProcessingArea 53.3 非食品處理區Non-foodprocessingarea 73.4 就餐場所DiningPlace 73.5 中心溫度CoreTemperature 73.6 冷藏Chilling 73.7 冷凍Freezing 83.8 清洗Cleaning 83.9 消毒（參照消毒管理辦法）Disinfection(refertodisfinctionstandard) 83.10 交叉污染Crosscontamination 84 加工經營環境Processingandbusinessenvironment 84.1 設計審查Designreview 84.2 選址Siteselection 95 設計、設施、設備及工用具Design,facilities,equipmentsandtools 95.1 設計Design 95.2 設施Facilities 205.2.1 洗手消毒設施Hand-washingDisinfectionFacilities 205.3 設備及工用具Facilitiesandtools 265.3.1 結構設計Design 266 機構與人員ManagementOrganizationandPersonnel 276.1 機構與職責Organizationandresponsibility 276.2 人員與資格Personnelandqualification 296.3 教育與培訓Educationandtraining 297 衛生管理HygieneManagement 307.1 衛生制度HygieneSystem 307.2 環境衛生管理EnvironmentalSanitaryManagement 317.3 加工操作場所及設備設施管理Managementonlocationandfacility 317.4 個人衛生管理Personalhygienemanagement 327.5 工作服管理Workclothesmanagement 337.6 健康管理HealthManagement 347.7 清洗和消毒管理Cleaningandsterilization 347.8 除蟲滅害管理Insectcontrolmanagement 347.9 有毒有害物管理poisoningChemicalManagement 357.10 污水污物管理Wastewatermanagement 358 加工操作過程管理Processingmanagement 368.1 加工操作規程的制定與執行Formulationandimplementationofprocessingstandard 368.2 原料采購、運輸與貯存Purchasing,TransportationandAcceptanceofRawMaterials 368.3 粗加工Roughprocessing 378.4 切配Cuttingandpreparing 388.5 烹調加工Cooking 388.6 涼菜配制（包括熟食制作）Colddishpreparation(includingcookedfood) 398.7 裱花操作DecorationOperation 408.8 現榨果汁、蔬菜汁和果盤制作Freshlysqueezeddrinkandfruitplate 418.9 點心加工DessertMaking 418.10 燒烤加工BarbecueProcessing 428.11 食品再加熱Reheating 428.12 生食深海水產品加工Uncookedmarineproductsprocessing 438.13 備餐Meal-preparing 438.14 供餐Meal-supplying 438.15 送餐Fooddelivery 448.16 工用具、容器、餐飲具的清洗、消毒、保潔Cleaning,DisinfectingandClean-keepingofCateringtools,containersandutensils 449 品質管理QualityManagement 459.1 原材料品質管理Rawmaterialqualitymanagement 459.2 加工過程品質管理Qualitymanagementofprocessing 469.3 留樣管理Reservedsamplemanagement 479.4 記錄管理Recordmanagement 479.5 投訴管理Complaintmanagement 48

范圍ScopeofApplication本規范規定了酒店在原料采購、加工操作、供餐等過程中，關于人員、建筑、設施、設備、工用具等的設置以及衛生、加工及品質管理等方面應達到的標準、良好條件或要求。本規范適用于酒店所有餐飲經營場所。TheGoodManufacturingPracticeManual(the‘Manual’)specifiestherequirementsandstandardsthathotelsshouldcomplywith,concerningpersonnel,infrastructures,facilities,installationofequipmentandtools,aswellashygiene,processing,qualitymanagementduringrawmaterialspurchasing,foodprocessing,operation,andfoodservicestage.TheManualisapplicabletoallthehotelbrandsunderWandaGroup.規范性引用文件ReferenceMaterials下列文件中的條款通過本標準的引用而成為本標準的條款。凡是注日期的引用文件，其隨后的修改單（不包括勘誤的內容）或修訂版本均不適用本標準，然而，鼓勵根據本標準達成協議的各方研究是否可使用這些文件的最新版本。凡是不注日期的引用文件，其最新版本適用于本標準。TheprovisionscitedfromthefollowingdocumentsareintegralpartofthisManual.Fordatedreferencedocuments,itssubsequentamendments(excludingcorrections)orrevisionsarenotapplicableforthisManual,however,weencouragethepartiesinvolvedintheagreementsbasedonthisManualtodiscussthepossibilityoftheuseoflatestversionofthesedocuments.Forundatedreferencedocuments,thelatestversionsapplytothisManual.中華人民共和國食品安全法ChinaFoodSafetyLawGB14881-2013食品安全國家標準食品生產企業通用衛生規范國家食品藥品監督管理局《餐飲服務食品安全操作規范》TheFoodandBeverageServiceFoodSafetyPracticesissuedbyStateFoodandDrugAdministrationJGJ64飲食建筑設計規范CodeforDesignofDieteticBuildingsGB2760食品添加劑使用衛生標準HygieneStandardonFoodAdditivesGB5749生活飲用水衛生標準SanitaryforDrinkingWaterGB14934食飲具消毒衛生標準HygienicStandardforDisinfectionofDinnerandDrinkingsetGB7718 食品標簽通用標準GeneralStandardforFoodLabeling衛生部、工商總局、環保總局、建設部《食品生產經營單位廢棄食用油脂管理的規定》RegulationsforwasteedibleoilmanagementproducedinfoodproductionunitsissuedbytheMinistryofHealth,StateAdministrationofIndustryandCommerce,StateAdministrationofEnvironmentalProtectionandtheMinistryofConstruction

術語與定義Definitions本標準采用下列術語和定義。DefinitionsofcommontermscontainedinthisManualarelistedasfollows:食品Food指各種供人食用或者飲用的成品和原料以及按照傳統既是食品又是藥品的物品，但是不包括以治療為目的的物品。Refertothefinishedproductsandrawmaterialsprovidedforpeopletoeatordrink,aswellastheproductstraditionallyregardedasbothfoodandmedicine,buttheitemsusedfortherapeuticpurposesarenotincluded.原料Rawmaterial指供進一步烹飪加工制作食品所用的一切可食用的物質和材料。Refertoallediblesubstancesandmaterialsusedforfurtherfoodprocessing,productionandcooking.半成品Semi-finishedproducts指食品原料經初步或部分加工后，尚需進一步加工制作的食品或原料。Refertotheintermediatefoodorrawmaterialsthatrequirefurtherprocessingafterpreliminaryorpartialprocessing.成品Finishedproducts指經過加工制成的或待出售的可直接食用的食品。Refertothefoodforsaleorthefoodthatcouldbeconsumeddirectlyafterprocessing涼菜ColdDish又稱冷葷、冷菜、熟食、鹵味等，指對經過烹制成熟或者腌漬入味后的食品進行簡單制作并裝盤，一般無需加熱即可食用的菜肴。Alsoknownascoldbuffet,coldappetizers,cookedfood,LoMei(braisedfood),refertothefoodthathasbeenmaturelycookedorpickled,thendishedupaftersimpleprocessing,generallycanbeeatenwithoutheating.生食深海水產品Rawseafood指不經過加熱處理即供食用的生長于深海的魚類、貝殼類、頭足類等水產品。Refertotheediblerawseafoodthatisnotheat-treated,includingfish,shellfish,andcephalopodsetc.裱花蛋糕Decorativecake指在以糧、糖、油、蛋為主要原料經焙烤加工而成的糕點胚表面，裱以奶油、植物鮮奶等而制成的糕點食品。Refertothefoodwiththecakeembryowithgrain,sugar,edibleoilandeggsasmainrawmaterialsthroughbrakinganditssurfacedecoratedwithcreamorvegetablecream.鮮榨果蔬飲料Freshlysqueezedfruitandvegetablejuice指以水果或蔬菜為原料，以壓榨等機械方法加工所得的新鮮水果或蔬菜汁。Refertothebeverageofnon-prepackagedfruitandvegetablejuiceasthemainrawmaterialsfordirectdrinkbyconsumersthroughsqueezingandothermethods生食鮮水果蔬菜Uncookedfreshfruitsandvegetables指經過清洗或消毒后即供食用的新鮮水果和蔬菜。Refertothefreshfruitsandvegetableswhicharereadytoeataftercleaningandsterilization食品處理區FoodProcessingArea高危操作區HighRiskArea指各類專間、備餐場所等清潔度要求最高的操作場所。Refertotheoperatingplacerequireshighestlevelofcleanliness,includingvarioustypesofspecialroomsandmealpreparationarea.專間SpecialRoom指處理或短時間存放直接入口食品的專用操作間，包括冷拼間（水果間，生食水產品間和涼菜間），裱花間，配餐間、送餐分裝間等。Refertothespecialoperatingroomdedicatedtotheprocessingorshort-termstorageofediblefood,includingcolddishroom(fruitroom,rawseafoodroomandchilleddishroom),dish-decoratingroom,cuttingandportioningroom,mealpreparingandsupplyingroom.備餐場所Mealpreparationarea指成品的整理、分發及暫時置放的專用場所。Refertothespecialareaforthearrangement,distributionandtemporarystorageoffinishedproducts準清潔操作區Quasi-cleanoperatingarea指烹調等清潔度要求次于高危操作區的操作場所。Refertoanyoperatingareawiththecleaningrequirementsinferiortothoseofthehighriskarea烹調場所Cookingpremises指對經過粗加工、切配的半成品菜肴，加以調料進行煎、炒、炸、燜、煮、烤、烘、蒸及其他熱加工的操作場所。Refertotheoperationalplaceforfrying,simmering,cooking,braking,roastingandsteamingandotherheatprocessingofsemi-finishedfoodproductsafterroughprocessing,cuttingandportioning.一般操作區Generaloperatingarea指原料半成品儲存、粗加工、切配及餐用具清洗消毒場所等。Refertoanyplaceusedforsemi-finishedproductsstorage,foodroughprocessing,foodcutting&portioning,andtablewarecleaninganddisinfection.粗加工場所Roughprocessingarea指對食品原料進行挑揀、清洗、剔除不可食部分等過程的加工場所。Refertotheprocessingareawherefoodrawmaterialsarepicked,cleanedandtheinediblepartsareremoved.切配場所Cutting&portioningplace指把經過粗加工的食品分別按照菜肴要求洗、切、稱量、拼配為菜肴半成品的加工場所。Refertoanyareadesignedtowash,cut,weigh,portionthefoodthathasbeenroughlyprocessed,forsemi-finisheddishesbasedontherequirementsofrecipe.餐用具清洗消毒場所Cleaninganddisinfectionplaceforcateringtools指對餐飲具和接觸直接入口食品的工用具、容器進行清洗、消毒的操作場所。Refertotheplacewheretableware,utensils,toolsandcontainersthatcontactdirectlywiththefoodforhumanconsumptionarecleanedandsterilized.非食品處理區Non-foodprocessingarea指檢驗室、辦公室、員工廁所、非食品庫房等非直接處理食品的區域。Refertoanyareawherenofoodisdirectlyprocessed,includinglaboratory,office,staffrestroomandnon-foodwarehouseetc就餐場所DiningPlace指供消費者就餐的場所，包括餐廳大堂和包房等，不包括供就餐者專用的廁所及洗手設施、門廳、大堂休息廳、菜肴展示臺(區域)、歌舞臺、包房過道等與就餐無關的場所。Refertothespecialdiningvenuefordiners,suchasrestaurantlobbyandprivateroomsetc,excludingsuchsupportingrepastplacesastherestroomandhandwashingfacilitiesfordiners,hallway,lobbylounge,dishesshowcase(displayarea),dancestation,privateroomsaisleandotherplacesthathasnothingtodowithdining.中心溫度CoreTemperature指塊狀或有容器存放的液態食品或食品原料的中心部位的溫度。Refertothetemperatureinthecenterpartofmassivefoodorfoodrawmaterials,orthatofliquidfoodorfoodrawmaterialsincontainers冷藏Chilling指為保鮮和防腐的需要，將食品置于0℃以上較低溫度條件下貯存的過程，冷藏的溫度一般在0℃～5℃之間。Refertotheprocessinwhichthefoodisstoredunderalowertemperaturetoretainfreshnessandtopreventcorrosion.Thepreferredchillingtemperatureisgenerallybetween0°C~5°C.冷凍Freezing指將食品或原料置于-18℃以下，以保持冰凍狀態的貯存過程Refertotheprocessinwhichthetemperatureoffoodorrawmaterialisreducedbelow-18℃inordertomaintainthefrozenstateduringstorage.清洗Cleaning指去除塵土、殘屑、污物或其他可能污染食品的不良物質的處理操作。Refertooperationthatmakesfoodfreefromdirt,dust,foodresiduesandallotherharmfulforeignmaterialsthatmaycausefoodcontamination消毒（參照消毒管理辦法）Disinfection(refertodisinfectionstandard)指通過物理的方法或符合食品衛生要求的化學方法，殺滅或清除病原微生物的操作過程。Refertotheapplicationofphysicaland/orchemicalmeansthatcomplywithfoodhygienerequirementstodestroymicro-organismsincludingallpathogens交叉污染Crosscontamination指通過生的食品、食品加工者和食品加工環境把生物的、化學的污染物轉移到食品的過程。Refertothetransferofmicrobiologicalorchemicalcontaminantsfromrawfood,foodhandlerorfoodpremisestoanotherfood.加工經營環境Processingandbusinessenvironment設計評審Designreview酒店在新建、擴建、改建工程的選址和設計中有關食品衛生部分均應按本規范和其它衛生管理辦法、衛生規范的有關規定,進行設計和施工。Thesiteselectionandeveryprojectconcerningfoodhygieneunderconstruction,expansionorreconstructionshallbedesignedandconstructedaccordingtothisManualandrelevantprovisionsofotherhygieneregulationsandstandards.酒店應將選址情況及其他有關材料（選址地地形圖，建筑項目總平面布置圖、剖面圖、立面圖、各功能間布局圖、加工經營范圍、各類食品加工流程及其他有關資料等），報當地衛生行政部門，按建設項目預防性衛生監督規定和程序報批。Accordingtothepreventivehealthsupervisionrequirementsandproceduresforconstructionproject,thehotelshouldsubmittheselectedsiteaddresstogetherwithrelatedmaterialstothelocalHealthAdministrativeDepartmentsforapproval,includingtopographicmap,generallayout,sectionaldrawing,elevationdrawing,layoutofallfunctionrooms,businessscope,processflowandotherrelevantinformation,etc.選址Siteselection酒店建筑的選址必須符合當地城市規劃要求，選擇群眾使用方便，通風良好，具有給排水條件和電源供應的地段，水質符合《生活飲用水衛生標準》要求。Thehotelsiteselectionmustcomplywithlocalurbanplanningrequirements,thattheplaceshouldbeconvenient,well-ventilated,withgreatdrainagesystemandpowersupply.ThewaterqualityshouldmeettherequirementsofStandardsfordrinkingwaterquality.酒店建筑嚴禁建于產生有毒、有害物質的工業企業防護地段內；所選地址距離敞開式糞坑、污水池、垃圾場（站）、坑式廁所等污染源25米以上，環境整潔；不得有和昆蟲大量孳生的潛在場所。Thehotelcannotbebuiltintheareawherelocatesindustrialenterprisesproducingtoxicandhazardoussubstances.Theselectedaddressshouldbeinacleanenvironment,atleast25mfarawayfromcesspit,cesspool,dump(station),pitlatrinesandothersourcesofpollution,ensuringnopotentialbreedingplacesofinsects.選址應符合環保和消防的有關要求。Thesiteselectionshallcomplywiththerelevantrequirementsofenvironmentalprotectionandfire-fighting.設計、設施、設備及工用具Design,facilities,equipmentandtools設計Design建筑結構、場所設置、布局、分隔、面積Buildingstructure,settings,layout,compartmentation,area建筑結構應堅固耐用、易于維修、易于保持清潔和避免有害動物的侵入和棲息。Buildingstructureshallbefirmanddurable,easytomaintainandeasytokeepclean,andshallpreventthehazardousanimalsfrominvadingandinhabiting.廚房應設置粗加工、烹調（單純經營火鍋、燒烤的可不設置）、餐用具清洗消毒、就餐等專用場所。在合理位置設置原料半成品儲存、切配和備餐場所。根據需要設置食品庫房和其他專用操作場所。酒吧、咖啡廳、茶室應設置餐飲具、工用具清洗消毒、就餐等專用場所。進行涼菜、裱花蛋糕、生食深海水產品等制作、送餐分裝等直接入口食品短時間存放或處理操作的，應分別設相應專間。集中備餐的供應宴席的宴會廚房，宜設備餐專間。Thekitchenshouldsetspecifiedareasforroughprocessing,cooking(theplaceonlyforhotpot,orbarbecuemaynotbesetup),diningutensilscleaninganddisinfection,repastandotherspecialplaces.Theareasforthestorageofrawmaterialsandsemi-finishedproducts,cuttingandportioning,andfoodpreparationshouldbespecifiedinappropriateplace.Foodstorageandotherspecialoperatingpremisescouldbesetupbasedonneeds.Bar,Café,TeaRoomshouldbeequippedwithsupportingareasfortablewarecleaninganddisinfection,repastandotherplacesforspecialpurposes.Forediblefoodlikecolddishes,decorativecakesoruncookedseafood,theprocessing,preparing,portioningandstoretimestoragethecorrespondingspecialroomsshouldbesetuprespectively.Regardingthebanquet,forwhichthemealiscollectivelypreparedandsupplied,themeal-preparingroomshouldbesetup.食品處理區各加工操作場所均應設置在有良好圍護結構的室內。Anyfoodprocessingareashallbedesignedindoorswithgoodbuildingenvelope.各加工操作場所應按照原料處理、半成品加工、成品供應的順序合理布局，并保留布局平面圖。食品加工處理流程應為生進熟出的單一流向，并應能防止在存放、操作中產生交叉污染。成品通道、出口與原料通道、入口應分開設置，與使用后的餐飲具回收通道、入口宜分開設置。Thefoodprocessingareashouldbereasonablyarrangedaccordingtotheproceduresofrawmaterialsentry,processingofrawmaterials,processingofsemi-finishedfoodproductsandsupplyoffinishedfoodproducts.Thefoodprocessingproceduresshouldbesubjecttotheraw-inandcooked-outone-wayflowdirectionandcanpreventcrosscontaminationofcookedfoodinthestorageandoperation.Thepassageandentranceforrawmaterials,passageandexitoffinishedfoodproductsandrecyclingpassageandentryoftheusedcateringtoolsshouldbeseparatelyset.Thelayoutshouldbewellarchived.肉類、水產品原料和蔬菜原料的清洗水池應分開設置在不同加工區域進行處理。Thecleaningsinksandoperationalplatformsformeat,seafoodandvegetablefoodshouldbesetseparatelyintheroughprocessingarea.食品加工如使用固體燃料，爐灶應為隔墻燒火的外扒灰式，以避免粉塵污染食品。Ifthecookingplaceusessolidfuelsforfoodprocessing,thecookingstoveshouldadopttheoutside-ash-scooping-typepartitionwallcookingtoavoiddustcontaminatingfood酒店食品處理區必須設置獨立隔間的場所。Thehotelfoodprocessingareashouldbedesignedasthepremiseswithindependentcompartments.食品處理區及其各加工操作場所的面積必須與就餐場所面積和供應就餐人數相適應，符合餐飲業的最低面積要求及政府相關規定。Theareaofthefoodprocessingareashouldbesuitablefortheareaoftherepastplaceandthemaximumnumberofdiners,complyingwiththeminimumarearequirementsofcateringindustryandothergovernmentregulations.地面與排水Groundinganddrainage食品處理區地面應用無毒、無異味、不透水、不易積垢的材料鋪設，且須平整、無裂縫。Thegroundingofthefoodprocessingareashallbepavedbythematerialsthatareimpermeable,non-toxic,odorless,freeofincrustation,andthegroundingshallbelevelingoff,freeofcracks.粗加工、切配、餐飲具、工用具清洗消毒和烹調等經常潮濕場所的地面應易于清洗、防滑，并應有一定的排水坡度（宜不小于1.5%）及排水溝。Thegroundingoftheplacesthattendtobewetsuchastheplacesforroughprocessing,cuttingandportioning,cleaningandsterilizingoftablewareandutensilsandcookingshallbeeasytocleanandnon-skidwithacertaindrainagegradient(nolessthan1.5%)aswellasthedrainagesystem.排水溝應有坡度、保持通暢、便于清洗，溝內不應設置其它管路，側面和底面接合處應有一定弧度（曲率半徑宜不小于3cm），并設有可拆卸的蓋板。Thedrainageditchshallhavecertaingradientandshallbeclearedoffobstructionandeasytoclean;nootherpipelinesshallbesetinsidetheditch,wheretheconnectionbetweenthesideandthebottomoftheditchshallbecurvedatcertainextent(withthecurvatureradiuslessthan3cm),andthemovablecovershallbeprovidedwiththeditches.排水的流向應由高清潔操作區流向低清潔操作區，并有防止廢水逆流的設計。Thecurrentdirectionofthedrainageshallbefromhighercleanoperatingareatolowercleanoperatingarea,designedtopreventthedrainagefrombackflow.排水溝出口應有防止有害動物侵入的裝置。Thedevicepreventinghazardousanimalsfrominvadingshouldbesetattheexitofthedrainageditch.高危操作區內不得設置明溝，地漏應采用可防止廢棄物流入及濁氣逸出的形式（如帶水封地漏）。Noopenditchshallbesetupwithinthehighriskarea.Thefloordrainshallbecapableofpreventingthewastesfromflowinginorthefoulgasfromescaping(suchasfloordrainwithwaterseal).廢水應排至廢水處理系統或經其他適當方式處理。Thewastewatershallbedischargedtothewastewatertreatmentsystemortreatedbyotherappropriateways.墻壁與門窗Walls,doorsandwindows食品處理區墻壁應采用無毒、無異味、不透水、平滑、不易積垢的淺色材料構筑。其墻角及柱角（墻壁與墻壁間、墻壁及柱與地面間、墻壁及柱與天花板間）應具有一定的弧度，曲率半徑宜在3cm以上，以防止積垢和便于清洗。Thewallsofthefoodprocessingareashallbemadefromthelight-coloredmaterialsthatarenon-toxic,odorless,water-proof,smoothandfreeofincrustation.Thereshallbeacertainradian(withthecurvatureradiuslessthan3cm)amongthecornersofthewallsorthepillars(betweenwalls,amongwallandpillarandfloor,thewallandpillarandceiling)toavoidincrustation,andeasytoclean.粗加工、切配、餐飲具工用具清洗消毒和烹調等場所應有1.5米以上的光滑、不吸水、淺色、耐用和易清洗的物料(例如瓷磚或不銹鋼)材料制成的墻裙，各類專間應鋪設到墻頂。Theplacesforroughprocessing,cuttingandportioning,cleaningandsterilizingoftablewareandutensilsandcookingshallbeprovidedwithwainscotmadeofthematerials(suchasceramictileorstainlesssteel)withthethicknessmorethan1.5cm,whicharesmooth,water-proof,durableandeasytoclean;thewainscotinvariousspecialroomsshallbesetuptotopofthewall.食品處理區的門、窗應裝配嚴密，與外界直接相通的門和可開啟的窗應設有易于拆下清洗不生銹的紗網或空氣幕，與外界直接相通的門和與各類專間直接相通的門應能自動關閉，專間內如有窗戶應為封閉式（傳遞食品用的除外）；窗戶不宜設室內窗臺，若有窗臺臺面應向內側傾斜（傾斜度宜在45度以上），以防止灰塵積聚。Thedoorsandwindowsofthefoodprocessingareashallbeassembledtightly;thedoorsdirectlyconnectingtooutsideandthewindowsthatcanbeopenedshallbesetupwithrustlessandfly-proofgauzenetthatiseasytodisassembleforcleaningorprovidedwithairbubblescreen;thedoorsdirectlyconnectingtooutsideandthedoorsofvariousspecialroomsshallbeself-closing;thewindowsinspecialroomsshouldbeclosedtypeexpectfortheoneusedforfoodsdelivery.Nowindowsillshallbesetupatthewindow;incaseofany,thewindowsillcountertopshalltiltinside(withaninclinationmorethan45degrees)topreventtheaccumulationofdust.食品處理區、庫房與外界直接相通的門應設置有應設置擋鼠板，高度40cm以上，擋鼠板與地面縫隙小于6mm。Blockmouseboardshouldbeinstalledatthedoorsoffoodprocessingareasandwarehouseswhichconnectdirectlytooutside,withasizeofnotlessthan40cminheight.Thegapbetweenblockmouseboardandthegroundmustbelessthan6mm.粗加工、切配、餐飲具、工用具清洗消毒、烹調等場所和各類專間的門應以易清洗、不透水的堅固材料制作。Thedoorsoftheplacesforroughprocessing,cuttingandportioning,cleaningandsterilizingoftablewareandutensils,cookingandthedoorsofvariousspecialroomsshallbemadeoffirmmaterialsthatareeasytocleanandwater-proof.不采用專間方式的集中備餐場所或供應自助餐的就餐場所,窗戶應為封閉式或裝有防蠅防塵設施，門應不與外界直接相通或設有空氣幕。Thewindowofthecollectivefoodpreparationroomwhicharenotdesignedasspecialroomandthewindowofbuffetservingroomshouldbeclosedtypeorbeequippedwithfly-proofgauzenetanddust-prooffacilities.Thedoorsarenotallowedtoconnectdirectlytooutsideunlessairbubblescreenisprovidedwith.屋頂與天花板RoofandCeiling加工經營場所天花板的設計應易于清掃，能防止害蟲隱匿和灰塵積聚，避免長霉或脫落等情形發生。Thedesignfortheceilingoftheprocessingandoperationareasshallbeeasytocleanout,capableofavoidinghidingpestsoraccumulatingdust,preventingfromtheoccurrencesofmildeworfallingoffthebuildingmaterials.食品處理區天花板應選用無毒、無異味、不吸水、表面光潔、耐腐蝕、耐溫、淺色材料涂覆或裝修，天花板與橫梁或墻壁結合處宜有一定弧度；水汽較多場所的天花板應有適當坡度，在結構上減少凝結水滴落或增加充足的排氣設施。Theceilingofthefoodprocessingareashallbemadefromordecoratedbythelight-coloredmaterialsthatarenon-toxic,odorless,water-proof,smooth,anti-corrosionandtemperatureresistant;thereshallbeacertainradianattheconnectionoftheceilingandthecrossbeamsorthewalls;theceilingoftheplaceswithmuchwatervaporshallhavepropergradienttoreducethedroppingofcondensationwaterstructurally.高危操作區、準清潔操作區及其它半成品、成品食品暴露場所屋頂若為不平整的結構或有管道通過，應加設平整易清掃的吊頂。Iftheroofsofthehighriskarea,thequasi-cleanoperatingareaorotherplaceswiththesemi-finishedproductsandfinishedproductsuncoveredareunevenlystructuredorhavepipelinespassingthrough,thesuspendedceilingthatisflatandeasytocleanshallbeaddedinsuchplaces.烹調場所天花板應離地面2.5米以上，或采用機械通風，換氣量符合JGJ64《飲食建筑設計規范》要求。Theceilingofthecookingareashallbehigherthan2.5mfromthefloor,andthemechanicalventilationshallbeadoptedtomaketheventilationvolumecomplywiththerequirementasdefinedinJGJ64CodeforDesignofDieteticBuildings廁所Restroom廁所數量應足以供員工和就餐者使用，員工使用的廁所宜單獨設立。Adequaterestroomsshouldbeprovidedforstaffanddiner,settingrestroomforstaffuseonlyisrecommended.廁所門口不得面向食品處理區、儲存區或與之直接相通，廁所的外門應能自動關閉。Therestroomsshouldnotcommunicatedirectlywithanyfoodprocessingandstorageroom.Theoutsidedoorofrestroomshouldbeself-closing廁所應采用沖水式，地面、墻壁、便槽等應采用不透水、易清洗、不易積垢且其表面可進行清洗的材料。Flushtoiletsshouldbeadopted.Theground,wallsandtoiletsshouldbemadeofthematerialsthatarewater-proof,freeofsedimentincrustation,andeasytoclean.廁所內的洗手設施，應符合本規范5.2.1的規定且宜設置在出口附近。Thehand-washingfacilityshouldbeinstalledneartheexitoftherestroominlinewithterm5.2.1ofthisManual.廁所應設有效排氣（臭）裝置，并且不得排向食品加工區和儲存區，要有適當照明，門窗應設置不銹鋼或其它嚴密堅固、易于清潔的紗門及紗窗。Aneffectiveexhaust/deodorizingdeviceshouldbeinstalledintherestroom,andexhaustportcannotconnecttothefoodprocessingandstorageareas.Theremustbeproperilluminationfacilityintherestroom.Thedoorsandwindowsshouldbeequippedwithscreendoorandscreenwindowmadeofstainlesssteelorothermaterialsthatarefirm,tightandeasytoclean.廁所排污管道應與食品加工經營場所的排水管道分設，且應有可靠的防臭氣水封。Theblow-offlineofthetoiletandthedrainagepipelineofthefoodprocessingareashouldbeseparatelypavedwiththeeffectivestink-resistingwaterseal.更衣室DressingRoom更衣室應獨立隔間，且宜男女分設；更衣室內應有適當的照明和空氣消毒設施且通風良好，并配有符合本規范5.2.1規定的洗手設施。Thedressingroomwithindependentcompartmentsshouldbedesignedformenandwomenseparately,withproperilluminationandairdisinfectionfacilities,well-ventilated,andequippedwithhand-washingfacilitiesinlinewiththerequirementsof5.2.1inthisManual.更衣室應有足夠大小的空間，以便員工更衣之用。應按員工人數設足更衣柜、鞋柜及可照全身的更衣鏡。Thedressingroomshouldhaveenoughspaceforemployeestochangeclothes.Sufficientlockers,shoecabinetsandfull-lengthmirrorshouldbeguaranteedaccordingtothenumberofemployees庫房Warehouse食品不得和有毒有害物質（如：鼠藥、殺蟲劑、洗滌劑、消毒劑等）同庫存放，食品和非食品宜分開設置庫房）Foodproductsmustnotbestoredwithtoxicandharmfulsubstancesinthesamewarehousesuchasrodenticides,insecticides,detergents,disinfectants,etc.Thewarehousesforfoodandnon-foodshouldbeseparatelyconstructed.食品庫房宜根據食品性質和儲存條件的不同分別設置，必要時應設有冷（凍）藏庫。Thefoodstorehouseshouldbeseparatelysetupaccordingtothestorageconditionsandthechilling(freezing)warehouseshouldbeestablishedwhennecessary.同一庫房儲存性質不同食品時，應適當隔離（如分類分架存放），并有明確的標識。Differentkindsoffoodandarticlesstoredinthesamewarehouseshouldbeseparatelyindifferentareas,e.g.categorizedandstoredindifferentrack,whichshouldhaveobviousidentifications.庫房的構造應能使儲存保管中的食品品質的劣化減低至最低程度，并有防止污染的構造，必要時，應有除濕設施，且應以無毒、堅固的材料建成，易于維持整潔，并應有防止有害動物侵入的裝置（如庫門口設防鼠板或防鼠溝）。Thewarehousestructureshouldminimizethequalitydeteriorationofthefoodinstorage,preventcontamination,andbeequippedwithdehumidificationfacilitieswhennecessary.Thewarehouseshouldbemadeofthenon-toxicandstrongmaterials,easytomaintaincleannesswiththedevicepreventinganimalsfromintruding,e.g.rodentcontrolboardorrodentcontrolditchattheentranceofwarehouse.庫房應設置數量足夠的擱板（物品存放架），貨架材質應為工程塑料的，便于清潔且不易生銹，并使儲藏食品距離地面15厘米、離墻5厘米、離天花板30厘米、離滅火設施45厘米，以利空氣流通及物品的搬運。Thewarehouseshouldbeequippedwiththesufficientstorageracksmadeofengineeringplastics,thatiseasytocleanandrustless,whoselocationsshouldmakethestoredfoodandarticlesmorethan5cmfromwalls,10cmfromtheground,30cmfromtheceiling,45cmfromfireextinguishinginstallationtofacilitatetheaircirculationandgoodscarrying.除冷庫外的庫房應有良好的機械通風設施。Thewarehousesexceptthefreezingonesshouldhavegoodventilationfacilities.冷（凍）藏庫設置可正確指示庫內溫度的溫度計。普通庫房設置干濕溫度計。Thefreezing(coldpreservation)warehousesshouldbeequippedwiththethermometerscorrectlyindicatingthetemperatureinside.Ingeneralwarehouse,psychrometerisapplicable.專間SepcialRoom專間應為獨立隔間，專間內應設有專用工用具清洗消毒設施和空氣消毒設施，專間內溫度應不高于25℃，宜設有獨立的空調機。專間入口處應設置有洗手、消毒、更衣設施的通過式預進間。洗手消毒設施應符合本規范5.2.1規定。Thespecialroomisoneindependentcompartment,whichshouldbeequippedwithspecialtools,cleaninganddisinfectingandairdisinfectingfacilities,withthetemperatureinsideofnohigherthan25℃andtheindependentair-conditioner.Theentranceofthespecialroomsshouldbeequippedwiththepass-typepreadmissionroomwiththehand-washing,disinfectinganddress-changedfacilities.Thehand-washinganddisinfectingfacilitiesshouldbeinlinewiththeterm5.2.1.以紫外線燈作為空氣消毒裝置的，紫外線燈應按1.5W／立方米設置，懸掛于操作臺上方距離地面2米以下的位置。Iftheultravioletlampisusedastheairsterilizationdevice,theultravioletlampshallbesetupwiththepowernolessthan1.5W／m3,andbedistributedevenlywiththeheightof2mtothefloor.涼菜、裱花蛋糕制作、生食深海水產品專間應設有專用冷藏設施。Thecooldishanddish-decoratingroomsshouldbeequippedwithspecialcoldpreservationfacilities.備餐、送餐分裝專間的操作臺下宜設食品加熱裝置。Foodheatingdeviceisrecommendedundertheoperatingplatformoffoodpreparationandfooddistributionroom專間內外食品的傳送應為可開閉的窗口形式，窗口大小應以可通過傳送的食品為宜，不應過大。Ensurethewindowforconveyingfoodinthespecialroomcanbeopenedandclosed,withthesizesubjecttothecontainerfortheconveyedfood.專間的面積必須與就餐場所面積和供應就餐人數相適應，涼菜專間最低面積要求應符合相關規定。Theareaofspecialroomshouldmatchtheareaoftherepastplaceandthenumberofdiners.Thedesignedminimumareaofcolddishroomshouldbeconsistentwiththerelevantregulations.設施Facilities洗手消毒設施Hand-washingDisinfectionFacilities更衣室內和食品處理區內適當而方便的地點應設置足夠數目的洗手及干手設施，各類專間在入口處的預進間內應設置洗手消毒設施。Sufficienthand-washingfacilitiesandcorrespondinghand-dryingarticlesorequipmentshouldbeestablishedintheproperplaceinthefoodprocessingareaanddressingroom,whichshouldbeconvenientforemployees.Hand-washinganddisinfectionfacilityshouldbeinstalledinthepreadmissionroom