hotels should use water sources that meet the sanitary standards for drinking water for urban residents, and those that use non-urban water supply should have a report on water quality inspection within half a year. The detergents and disinfectants used shall meet the relevant food safety standards.

First, it is cleaned and disinfected by a high-temperature dishwasher, and then it is transferred to the disinfection cabinet in the front hall, and it is disinfected periodically every day to achieve the effect of high-temperature disinfection.

The hotel belongs to the catering service provider that cleans and disinfects tableware by itself. It is required to be equipped with cleaning, disinfection and cleaning facilities and equipment corresponding to the number of tableware. In principle, it is required to be equipped with disinfection cabinets. At the same time, personnel engaged in the cleaning, disinfection and cleaning of tableware hold valid health examination certificates and maintain personal hygiene.