学校食堂建设和食品安全管理规范 发 布 湖南省市场监督管理局43 DB43/T2142—2021 湖南省地方标准 ICS CCS 67.040 X 01 School canteen construction and food safety management specification 2021-08发布-03 2021-10实施-03 DB43/T 2142—2021 I 目 次 前言 ························································································································ Ⅲ 1 范围 ···················································································································· 1 2 规范性引用文件 ····································································································· 1 3 术语和定义 ··········································································································· 1 4 选址 ···················································································································· 3 5 建筑与装修 ··········································································································· 3 6 供水与排水 ··········································································································· 6 7 采光照明 ·············································································································· 6 8 通风排烟 ·············································································································· 7 9 三防要求 ·············································································································· 7 10 设施设备 ············································································································· 7 11 食品安全管理 ······································································································· 9 12 应急管理 ············································································································ 13 附录A（资料性） 学校食堂平面布局及档口示意图 ························································· 14 附录B（规范性） 记录表 ·························································································· 17 参考文献 ·················································································································· 23 DB43/T 2142—2021 II DB43/T 2142—2021 III 前 言 本文件按照 GB/T 1.1—2020《标准化工作导则 第1部分：标准化文件的结构和起草规则》的规 定起草。 请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。 本文件由湖南省市场监督 管理局和湖南省教育厅联合提出并归 口。 本文件起草单位：湖南省食品安全审评认证中心、湖南省质量 和标准化研究院、湖南农业大 学、长 沙市任重餐饮有限公司、中 建五局第三建设有限公司、广电计量检测 （湖南）有限公司 本文件主要起草人：易翠薇、刘岚松、郭时印、李楷 明、曹朝晖、彭为清、于顺亮、张家泽、杨帆、 杨若谷、刘曙鸣、李小伟、谭金华。 DB43/T 2142—2021 IV DB43/T 2142—2021 1 学校食堂建设和食品安全管理规范 1 范围 本文件规定了学校食堂建设和食品安全管理的术语和定义 、选址、建筑与装修、供水与排水、采光 照明、通风排烟、三防、设施设备、食品安全管理和应急管理的要求。 本文件适用于各级各类学校食堂的建设和食品安全管理。 2 规范性引用文件 下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文件， 仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本（包括所有的修改单）适用于本 文件。 GB 2760 食品安全国家标准 食品添加剂使用标准 GB 5749 生活饮用水卫生标准 GB 14930.1 食品安全国家标准 洗涤剂 GB 14930.2 食品安全国家标准 消毒剂 GB 14934 食品安全国家标准 消毒餐（饮）具 GB 17051 二次供水设施卫生规范 GB 31654 食品安全国家标准 餐饮服务通用卫生规范 GB 50015 建筑给水排水设计标准 GB 50788 城镇给水排水技术规范 3 术语和定义 GB 31654界定的以及下列术语和定义适用于本文件。 3.1 学校食堂 school canteen 为学生和教职工提供就餐服务，具有相对独立的原料存放、食品加工制作、食品供应及就餐空间的 场所。包括各级人民政府和社会力量投资举办的高等院校、高职院校、普通中小学校、中等职业学校、 特殊教育学校、工读教育学校和托幼机构的食堂。 3.2 食堂就餐人数 number of people dinning in the canteen 食堂每餐次就餐时的最大人数。 3.3 档口 stalls 食堂内为满足不同就餐需求而设置相对独立的食品加工经营场所。 3.4 通风开口面积 ventilation opening area DB43/T 2142—2021 2具有通风作用的可开启外窗或开口的有效面积。 3.5 预进间 advance room 员工进入直接入口食品操作间（备餐间）前须进行更衣、洗手、消毒的场所，也称二次更衣室。 3.6 三防 three defenses 防鼠、防蚊蝇、防尘。 3.7 食梯 food elevator 专门用于垂直运输原料、主副食成品的厢式电梯，又称传菜电梯、餐梯。 3.8 食品库房 food raw material warehouse 贮存食品原料的场所，可分为主食库房、副食库房等。 3.9 粗加工制作区（间） rough make area（room） 对原料进行挑拣、整理、解冻、清洗、剔除不可食用部分等加工制作的区域。 3.10 切配区（间） cutting area（room） 将粗加工制作后的原料，经过切割、称量、拼配等加工制作成为半成品的区域。 3.11 洗消间 tableware cleaning and disinfection room 清洗、消毒餐饮具和接触直接入口食品的容器、工具的区域。 3.12 白案间 white case room 将米、面、豆类及杂粮等食材制作成待熟制半成品，并进行蒸、煮、烤、烙、煎、炸等熟制加工的 操作场所。 3.13 烹饪区（间） cooking area（room） 对经过粗加工制作、切配的原料或半成品进行热加工制作的区域。