When designing a catering kitchen, how should the food processing area be reasonably laid out?

The "Code of Food Safety Practice for Catering Services" divides restaurants into three parts: food handling areas, non-food handling areas and dining areas. The food processing area is directly related to the hygienic and safety issues of the restaurant, so the Food and Drug Administration has clear regulations on the area and layout of the food processing area, which is also an important link when approving drawings. Here are a few ideas for the layout of your food handling area. The food processing area is subdivided into clean operation area, quasi-clean operation area and general operation area.
Clean operating area: refers to operating areas with high cleaning requirements to prevent food from being contaminated by the environment, including food preparation areas.
Quasi-clean operation area: refers to an operation place where cleaning requirements are inferior to those of the cleaning operation area, including cooking and tableware cleaning places.
General operating area: refers to other places where food and tableware are processed, including rough processing places, cutting and matching places, tableware cleaning and disinfection places and food warehouses.
It can be seen that the top priority of the food processing area is still in the kitchen, and its layout is mainly reflected in the rationality of the kitchen layout.
The food processing area is one of the important links in ensuring food safety in catering services. Only by properly laying out the food processing area can we provide a catering workplace that complies with legal regulations and leaves no safety hazards, and also ensures the safety of restaurant food from the source. This is also the basis for a restaurant's success.
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