目录第一章中央厨房设计规范..................................3一、选址........................................................................................................3二、设计前期准备工作.................................................................................3三、场所设置、布局、分隔、面积要求......................................................3四、食品处理区地面、排水、墙壁、门窗和天花板要求...........................4五、洗手消毒设施要求.................................................................................5六、工用具、设施设备清洗消毒保洁设施要求..........................................6七、食品原料、清洁工具清洗水池要求......................................................6八、加工食品设备、工具和容器要求..........................................................6九、通风排烟、采光照明设施要求.............................................................7十、废弃物暂存设施要求.............................................................................7十一、库房和食品贮存场所要求...............................................................8十二、专间要求..........................................................................................8十三、更衣室要求......................................................................................9十四、厕所设置要求..................................................................................9十五、运输设备要求..................................................................................9十六、食品检验和留样设施设备及人员要求............................................9第二章中央厨房装修规范.................................10一.土建部分标准......................................................................................10二.上、下水部分......................................................................................13三.电气工程..............................................................................................13四.供配电系统规范..............................
