1, cleaning tableware and utensils, should be dedicated to the pool, and marked in the obvious position of the pool. Tableware must be "one brush, two washes, three flushes and four disinfections" in the process of cleaning and disinfection. The clean room must be kept clean, hygienic and bright, and toxic substances, toxic gases, dirt and explosives shall not be stored. After work, the dishwasher should lock the doors and windows of the pantry and the dishwashing room.

2. Strictly implement the process of tableware cleaning and disinfection, and follow the eight procedures of classification, slag removal, soaking, brushing, washing, disinfection, sub-packaging and cleaning. Tableware disinfection procedures that are not suitable for high-temperature disinfection are carried out according to nine procedures: classification, slag removal, soaking, brushing, disinfection, water washing, drying, sub-packaging and cleaning.

3. When cleaning, put 5- 10/ 1000 detergent into the pool, inject hot water, stir the detergent evenly, control the water temperature at 40℃, and brush the tableware with steel balls. After the tableware is cleaned, rinse the residual detergent inside and outside the tableware with running water, and put it into the water control pool to dry. Put the tableware that needs chemical disinfection into the disinfection pool. Tableware not used for each meal must be taken back from the dishwashing room, washed with clear water and disinfected before being reused.

Silver powder is usually used to scrub silverware. The method is to soak the silverware in water first, then dip the silver powder with a brush or cloth, wipe the stain hard, polish it hard with a dry cloth after drying, rinse it with boiling water for disinfection, and then dry it with a disinfected cloth. Stainless steel tableware can also be scrubbed in this way.