Cleaning and sanitizing of eating utensils is a rigorous process to ensure food safety. First, the used utensils are collected in a sink or scrubber and then cleaned using the right amount of detergent. Use a brush or a specialized detergent to ensure that stains are removed from every nook and cranny. Next, place the cleaned dishes in fresh water and rinse at least three times to ensure detergent residue is thoroughly rinsed away.

Sanitizing is crucial, and a high-temperature, medical or infrared electronic sanitizer is recommended. Place the dishes in the sterilizer and follow the cabinet's instructions to set the appropriate temperature and time to ensure effective sterilization. Once disinfection is complete, remove the dishes immediately and place them in a clean cabinet, making sure the doors are tightly closed to prevent recontamination by bacteria.

The entire cleaning and disinfecting process can be summarized in the following eight steps: sorting and collecting, removing residues, soaking and cleaning, brushing and washing the dirt, rinsing thoroughly, high-temperature disinfecting, portioning and storing, and cleaning. Each step should be carried out in strict accordance with the requirements to ensure the cleanliness and hygiene of food and beverage utensils.