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What equipment is needed to build the central kitchen, how much does it cost and how long does it take?

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notice on printing and distributing the license examination specifications of central kitchen
Guo Shi Yao Jian Shi [2011] No. 212
issued on May 17, 2011

food and Drug Administration of all provinces, autonomous regions, municipalities directly under the central government and Xinjiang production and Construction Corps, Beijing Municipal Health Bureau and Fujian Provincial Department of health:
in order to standardize the license work of central kitchen and ensure consumers’ food safety, In accordance with the relevant provisions of the notice of the office of the Central Organization Establishment Committee on clarifying the food safety supervision responsibilities of the central kitchen and dessert station (Central Compilation Office [2011] No. 3), as well as the requirements of the measures for the administration of catering service license, the measures for the supervision and administration of catering service food safety and the norms for the examination of catering service license, The State Food and drug administration has formulated the code for the examination of central kitchen license. The relevant matters are hereby notified as follows:
I. When accepting the central kitchen license application and conducting the central kitchen license review, all localities shall comply with the relevant requirements in the general provisions of the code for the review of catering service license and the provisions of this specification
II. If the central kitchen established by catering chain enterprises has obtained various food licenses, the license will continue to be valid within the validity period; Upon expiration of the validity period, apply for the catering service license in accordance with the provisions of the code for the examination of central kitchen license
III. all localities should timely summarize the license review of the central kitchen and report major problems to the State Food and Drug Administration in a timely manner

the State Food and Drug Administration
May 17, 2011

regulations for the examination of the license of the central kitchen
Article 1 is to standardize the license of the central kitchen, This specification is formulated in accordance with the notice of the office of the Central Organization Establishment Committee on clarifying the food safety supervision responsibilities of the central kitchen and dessert station (Central Compilation Office [2011] No. 3), as well as the requirements of the measures for the administration of catering service license and the norms for the review of catering service license
Article 2 central kitchen refers to the unit established by catering chain enterprises, which has independent places, facilities and equipment to centrally complete the processing and production of finished or semi-finished food and directly distribute it to catering service units
Article 3 the central kitchen shall be included in the scope of catering service license management and reviewed as the sixth category of catering service license. The establishment of a central kitchen shall obtain a catering service license, and the licensing procedures and application materials shall be implemented in accordance with the relevant provisions of the measures for the administration of catering service license
Article 4 the food and drug administration departments of the provinces, autonomous regions and municipalities directly under the central government where the central kitchen is located shall stipulate the acceptance and examination and approval authorities of the application for catering service license of the central kitchen
Article 5 the catering chain enterprise shall apply to the food and Drug Administration for the catering service license of the central kitchen. The central kitchen applying for the license shall meet the basic conditions stipulated in Article 9 of the measures for the administration of catering service license
Article 6 the central kitchen shall be equipped with full-time food safety management personnel. When applying for catering service license, the applicant shall submit the training certificate of food safety management personnel of catering service unit
Article 7 the rules and regulations to ensure food safety submitted by the applicant shall include:
(I) employee health management system and training management system
(II) Regulations on post responsibilities of full-time food safety management personnel
(III) food supplier selection system
(IV) sanitation management system for environment, facilities and equipment of processing and manufacturing sites
(V) operating procedures for key links, including procurement, storage, cooking temperature control, special room operation, packaging, sample retention, transportation, cleaning and disinfection, etc
(VI) the system of obtaining certificates and tickets for the purchase of food, food additives and food related products, incoming inspection and account recording
(VII) management system for the use of food additives
(VIII) food inspection system
(IX) recall and handling plan of problem food
(x) emergency response plan for food safety emergencies
(XI) other systems stipulated by the food and drug administration
Article 8 the food varieties distributed by the central kitchen to catering service units shall be reported to the food and drug supervision and administration department that accepts the application for catering service license for examination and filing. The catalogue of high-risk foods prohibited from distribution shall be determined by the food and drug supervision and administration departments of all provinces, autonomous regions and municipalities directly under the central government
Article 9 site selection requirements
select areas with dry terrain, water supply and drainage conditions and power supply, and shall not be located in areas vulnerable to pollution. More than 25m away from septic pits, sewage tanks, exposed garbage sites (stations), latrines and other pollution sources, and set outside the influence range of dust, harmful gases, radioactive substances and other diffuse pollution sources
Article 10 place setting, layout, separation and area requirements
(I) set up processing and operation places suitable for the variety and quantity of supply, such as rough processing, cutting and matching, cooking, pastry making, food cooling, food packaging, food storage to be distributed, cleaning and disinfection of tools, as well as food warehouses, dressing rooms, cleaning tool storage places, etc
(II) food processing is divided into general operation area, quasi cleaning area and cleaning area. Each food processing area should be set indoors and separated independently
(III) for the preparation of cold dishes and the storage of food to be distributed, special food processing rooms shall be set up respectively; Special food processing rooms or special facilities shall be set up for food cooling and packaging
(IV) each processing operation site shall be reasonably arranged according to the sequence of raw material entry, raw material treatment, semi-finished product processing, food sub packaging and food storage to be distributed, and can prevent cross contamination of food during storage and operation
(V) tools, appliances and containers that come into contact with raw materials, semi-finished products and finished products shall be clearly identified and stored in different areas; Tools, utensils and containers in contact with animal and plant foods are also clearly marked and stored in different areas
(VI) in principle, the area of food processing operation and storage place shall not be less than 300 square meters, which shall be commensurate with the variety and quantity of processed food
(VII) the area of cutting and cooking place shall not be less than 15% of the area of food processing area; The area of cleaning and disinfection area shall not be less than 10% of the area of food processing area
(VIII) the area of cold dish room shall not be less than 10 square meters
(IX) the roads in the plant area are paved with concrete, asphalt and other hard materials that are easy to clean, and there is a good drainage system
(x) there is no area (or more than 25m away) of live poultry and livestock in the processing and manufacturing site
Article 11 requirements for the floor, drainage, walls, doors, windows and ceiling of the food processing area
(I) the floor shall be paved with non-toxic, odorless, impermeable and non fouling materials, which shall be flat and free of cracks
(II) the floors of places that need to be washed frequently, such as rough processing, cutting and matching, cleaning and disinfection of processing tools and cooking, and places that are easy to be wet are easy to clean and slip resistant, and there is a drainage system
(III) the ground and drainage ditch have drainage slope (no less than 1.5%), and the flow direction of drainage flows from high cleaning operation area to low cleaning operation area
(IV) the outlet of the drainage ditch is provided with metal grating or mesh cover with mesh aperture less than 6mm
(V) there is a certain radian at the junction of wall corner, column base, side and bottom
(VI) the walls are made of light colored materials that are non-toxic, odorless, impermeable, smooth and not easy to scale
(VII) places such as rough processing, cutting and matching, cooking and cleaning and disinfection of tools should have a wall skirt made of smooth, non absorbent, light color, durable and easy to clean materials more than 1.5m, and the special food processing room should be laid to the top
(VIII) the inner windowsill is inclined downward by more than 45 degrees or adopts the structure without windowsill
(IX) doors and windows are tightly assembled. Doors and openable windows directly connected with the outside world are equipped with gauze nets or air curtains that can be easily removed and cleaned without rust. Doors directly connected with the outside world and doors of various special rooms can be closed automatically
(x) the doors of places such as rough processing, cutting and matching, cooking, cleaning and disinfection of tools, and food packaging rooms are made of solid materials that are easy to clean and do not absorb water
(XI) the ceiling shall be coated or decorated with non-toxic, odorless, non absorbent, smooth surface, corrosion-resistant, temperature resistant and light colored materials
(XII) if the roof of semi-finished products and ready to eat food exposure places is an uneven structure or there are pipes passing through, a flat and easy to clean ceiling shall be added (the gap between the ceilings shall be tightly closed)
(XIII) the ceiling in places with more water vapor has an appropriate slope (slope or arch)
Article 12 requirements for hand washing and disinfection facilities
(I) a sufficient number of hand washing facilities shall be set in the food processing area, which shall be located in an area convenient for employees
(II) the wash basin is made of impermeable material, which is not easy to scale and easy to clean
(III) there are corresponding cleaning and disinfection supplies and hand drying facilities next to the hand washing and disinfection facilities, and there are signs of hand washing and disinfection methods near the special hand washing and disinfection facilities for employees
Article 13 requirements for cleaning, disinfection and cleaning facilities of tools, facilities and equipment
(I) cleaning, disinfection and cleaning equipment and facilities that can operate normally shall be equipped according to the variety of processed food
(II) adopt effective physical or chemical disinfection methods
(III) minimum number of special water pools for various cleaning and disinfection methods: if chemical disinfection is adopted, at least 3 special water pools or containers shall be set. If thermal disinfection is adopted, two special pools or containers can be set. All kinds of pools or containers shall be clearly marked to indicate their purpose
(IV) the cleaning and disinfection pool for tools and containers contacting directly imported food is dedicated, which is separated from the cleaning pool for food raw materials, cleaning tools and tools and containers contacting non directly imported food
(V) the cleaning and disinfection pool of tools and instruments uses impervious materials such as stainless steel or ceramics, which is not easy to accumulate scale and easy to clean
(VI) set up cleaning facilities for storing sterilized tools, with obvious marks and easy cleaning
(VII) the size and quantity of cleaning, disinfection and cleaning equipment and facilities can meet the needs
Article 14 requirements for cleaning water tanks of food raw materials and cleaning tools
(I) cleaning water tanks for three kinds of food raw materials, animal food, plant food and aquatic products, shall be set up in the rough processing operation site, and the number or capacity of water tanks shall be commensurate with the number of processed food. All kinds of pools shall be marked with obvious signs to indicate their purpose
(II) the processing site is equipped with a cleaning pool for cleaning tools and appliances such as mops, which will not pollute the food and its processing process
Article 15 requirements for food processing equipment, tools and containers
(I) if the food is stored by freezing (storage) after cooking, a corresponding number of food rapid cooling equipment shall be equipped according to the variety and quantity of processed food
(II) it should be based on the food to be delivered

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