Food storage areas are: warehouses, storerooms, cellars and cold stores. Packaged food will be stor

To ensure hygienic conditions preservation of vegetables for a proper processing and preparation of food, depending on their profile, catering or collective will of building spaces for functional circuits: - dining room - space for preparing meals; - food storage areas - social and health related.
The dining room will be provided at least 1.2 m {2} for a place at the table. preservation of vegetables Other features will be those set out in regulations. Spaces consist of preparing meals kitchens and a related series of rooms where food is preliminary processing.
Preliminary processing of food premises (cleaning, washing, chopping) are spaces with separate circuits for vegetables, meat, fish, eggs. In the category of classification of the unit they are related, such as laboratory confectionery, confectionery box for tea, coffee and milk, cold room for preparing meals (salads, mayonnaise prepared with gelatin, sandwiches, cold appetizers), completely separate The kitchen itself.
Catering establishments with a single manufacturing space - kitchen, in which the preparation, boiling or baking food will be produced only agricultural products ready cleaned, portioned and packaged: Washing dishes for serving and cookware preservation of vegetables are will be separated in a place are areas where there are no other operations of preparation, this place will be strictly limited. Dishes clean table must be kept in separate rooms of cookware.
Food storage areas are: warehouses, storerooms, cellars and cold stores. Packaged food will be stored separately from inventory items, empty packaging, cleaning and disinfection substances. Perishable products should be stored in separate refrigerated preservation of vegetables spaces, temperature provided by the supplier. Finished preparations and those that are consumed without being cooked will be kept separate from meat, fish, raw guts and raw meat products (sausages, mince etc.) Bread, rolls, croissants will be kept in special places in wicker baskets, (Plastic) or shuttles, preservation of vegetables provided that they are covered to avoid dust and insects, and not be placed directly on the floor.
Toilets (WC) for staff and consumers in any catering establishment preservation of vegetables or collective, will be permanently maintained in perfect condition and will be equipped preservation of vegetables with toilet paper, soap and paper towels at the sink. In smaller facilities catering for up to 3 persons, such as bakery, cocktail preservation of vegetables bar, iaurgeriilor, snack bars, you do not need a separate toilet for the consumers.
The catering and corporate catering, preparing and serving meals, should be followed sanitary conditions of food: meat processing operations, fish, vegetables and pastry products will perform in rooms or compartments. Also, it will separate preparations of meat and raw fish their preparation of the final products. All preparations of raw meat (cutting, chopping, cooking sausages, fresh sausages, meatballs, etc..) Is performed in a space only for those operations. The room will be equipped with hub, wooden bottom, marked distinctly tools (grinder, knives, ax, etc..) Pools to be connected to water, cold and sanitation. Raw fish preparation operations are carried out in similar conditions. Raw materials and finished products will be processed preservation of vegetables on the tables (or bottoms of wood) different, clearly marked "raw fish", "fish boil", "bread", etc.. The food finished to service by the consumer, will be held at a minimum temperature of 60 0 C (hot meals) or up to + 8 0 C (cold preparations). Reuse as raw material or finished culinary raw mincemeat mixed with heat treated is not allowed. Collective catering establishments and restaurants, are served groups (tourists, shared meals, preservation of vegetables etc..) Will eat only food prepared the same day, which will keep the samples (in clean, preservation of vegetables boiled, coated and labeled) for 48 hours at a temperature of 4 0 C, the cold space provided for that purpose. Only use eggs with shell intact, washed and disinfected before preservation of vegetables break, use duck eggs in this category of units is prohibited. Not be incorporated in preparations of fats used in frying