在食品卫生监督执法中发现,很多餐饮单位的餐厨比例不够,餐具消毒、原料库房、冷拼等功能间的布局、流程均不合理,甚至形同虚设。其原因是建设前没有经过卫生部门的预防性卫生监督,建成后又没有经过彻底改造而致。这就造成餐饮业中硬件卫生条件先天不足,从建店之初就埋下了食品的安全隐患。 In food hygiene supervision and law enforcement found that many catering units chef ratio is not enough, tableware disinfection, raw materials warehouse, cold spell and other functions of the layout, the process is unreasonable, or even non-existent. The reason for this is that no pre-construction preventive sanitation supervision has been carried out in the health sector and no thorough renovation has been carried out. This led to the food and beverage industry, inadequate hardware and health conditions, from the beginning of the store built a food safety hazard.