(1) Tableware utensils must be washed and disinfected before use.

(2) A special pool must be used for washing tableware, and it is not allowed to be mixed with other pools such as washing vegetables and meat.

(3) Detergents and disinfectants used for tableware cleaning and disinfection must meet the hygiene standards and requirements of food detergents and disinfectants.

(4) Disinfected tableware must be stored in a special tableware cleaning cabinet. Cleaning cabinets for meals should be cleaned and disinfected regularly to avoid pollution.

(5) Disinfected and unsterilized tableware should be stored separately, and there must be obvious signs on the storage cabinet.

2. Rough machining management system

(1) The roughing room shall be kept clean and sanitary, and equipped with fly and mouse prevention equipment. The purchased raw materials are advanced in the roughing room, and the food should be classified and put on the shelves.

(2) All kinds of food raw materials, in the process of rough machining, should first check the food quality, found rotten, deteriorated, moldy, moth-eaten, toxic and harmful raw materials are not allowed to be processed.

(3) The pools for washing meat and vegetables should be used separately and clearly marked, and the meat processing console and the vegetable console should be used separately.

(4) Processed food should be properly kept and protected.

(5) Disinfect the meat washing pool, chopping board, operating table and utensils every day.

3, canteen hygiene inspection system

(1) Strictly implement various health systems, and the canteen staff earnestly perform their duties.

(2) The canteen shall be cleaned and disinfected by a person, time, area and quality, and disinfected every day, and recorded.

(3) Managers and health care doctors check the hygiene of the canteen every day, organize the whole garden inspection every week, and make records.

(4) Environmental sanitation requirements: the canteen is clean and sanitary, free of garbage, stagnant water and dirt, free of cobwebs on walls, roofs and house feet, free of sediment in the sink, free of sewers, and free of oil pollution from range hoods.

(5) Tableware hygiene requirements: tableware and cookware should be cleaned once, cleaned three times and cleaned four times. The cleaning cabinet is disinfected every day, and the tableware is put into the cleaning cabinet immediately after disinfection to prevent secondary pollution. Stew the vegetables clean, separate raw and cooked, and clearly mark them. Stove and chopping board should be clean and free of oil stains, towels should be classified for special use, and refrigerators and cabinets should be disinfected regularly.

(6) Warehouse inspection: according to the warehouse management system.