McDonald's green rag is used in the kitchen in the back hall. McDonald's rags are divided into four colors, green for the back hall, blue for the restaurant, red for the C line, and white for heavy oil pollution.

The back hall of McDonald's consists of four parts: rag area, sanshui trough area, powder wrapping area, pickling area and replenishment. A dirty dish should be washed in the first tank with a rag or brush, then washed in the second tank with a high-pressure water gun, then washed in the third tank, and finally drained.

Health management requirements of McDonald's

McDonald's has strict cleaning and disinfection procedures, and all kitchen utensils should be fully disinfected with disinfectant solution or filtered water that is harmless to human body before use.

All surfaces in the restaurant that come into contact with hands or food should be cleaned and maintained with clean and disinfected rags all day long. In the frying area, counter area and dining area, clean and disinfected rag buckets should be prepared at any time. In addition, McDonald's pays attention to the isolation of food in all aspects, and gloves and rags are used in different ways to completely avoid cross-infection.

In the overall system of McDonald's, the operation of McDonald's restaurant is an important link, because the quality, clean service and value for money of McDonald's are passed on to customers through the employees of the restaurant. Restaurant kitchen is an important place for McDonald's to grasp food safety. McDonald's strictly controls procedures, temperature, hygiene, cleaning and disinfection, and time, thus effectively preventing food hygiene problems.