餐饮服务食品安全操作规范— 1 ——目 录1 总则.................................................................................................92 术语与定义.....................................................................................92.1 原料..............................................................................................92.2 半成品..........................................................................................92.3 成品............................................................................................102.4 餐饮服务场所............................................................................102.5 食品处理区................................................................................102.6 清洁操作区................................................................................102.7 专间............................................................................................102.8 专用操作区................................................................................102.9 准清洁操作区............................................................................102.10 烹饪区......................................................................................112.11 餐用具保洁区..........................................................................112.12 一般操作区..............................................................................112.13 粗加工制作区..........................................................................112.14 切配区......................................................................................11—— 2 —2.15 餐用具清洗消毒区..................................................................112.16 就餐区......................................................................................112.17 辅助区......................................................................................112.18 中心温度..................................................................................112.19 冷藏..........................................................................................122.20 冷冻..........................................................................................122.21 交叉污染..................................................................................122.22 分离..........................................................................................122.23 分隔..........................................................................................122.24 特定餐饮服务提供者..............................................................122.25 高危易腐食品..........................................................................122.26 现榨果蔬汁..............................................................................122.27 现磨谷物类饮品......................................................................133 通用要求.......................................................................................133.1 场所及设施设备........................................................................133.2 原料控制....................................................................................133.3 加工制作....................................................................................134 建筑场所与布局............................
