What are the requirements for the sanitation of the workshop and equipment
On the ground, the lowest floor to ensure no water; the wall surface should be smooth, its walls and ground interface to a diffuse bending, prevent dirt accumulation, and easy cleaning; lighting equipment located in the work table, food and raw materials should be added above the shield
Such as the production of the floor should be used without water seepage, water absorption, non-toxic, non slip material (such as acid resistant brick, terrazzo, concrete, etc.) paved, should be appropriate slope,
General sanitary standard of food enterprises, the standard for workshop floor, roof, walls, doors and windows, channels, ventilation, lighting and illumination, rodents, mosquitoes and flies, dust facilities, washing and disinfecting facilities, locker rooms, showers, toilets and other aspects of the detailed requirements.
