《规范》对食品生产的各个环节进行了具体规定,如卫生间不得设在食品处理区;餐馆要具有足够数目的洗手设施;水龙头宜采用脚踏式、肘动式或感应式等非手动式开关或可自动关闭的开关;洗手消毒设施附近应设有相应的清洗、消毒用品和干手设施;不得重复使用一次性餐饮具。此外,加工经营场所应距离粪坑、污水池、垃圾场(站)、旱厕等污染源25米 The Code stipulates all aspects of food production, such as the bathroom can not be located in the food processing area; the restaurant should have a sufficient number of hand washing facilities; faucets should adopt non-manual switch such as foot type, elbow type or induction type Or can be closed automatically switch; wash disinfection facilities should be provided near the appropriate cleaning, disinfection supplies and dry hand facilities; shall not be reused disposable tableware. In addition, the processing and operation sites should be 25 meters away from the pollution sources such as cesspools, sewage pools, landfills (stations) and dry toilets