1. Date: (for example) February 8, 2121, disinfection time: 21 ~ 31 minutes, disinfection method: ultraviolet disinfection (disinfection cabinet), items: plates, spoons, etc. (that is, whatever is in the restaurant), operator: whoever washes dishes and disinfects them will fill it in.

2. List records, which should include: serial number, date, name of tableware, quantity of tableware, disinfection method (disinfection cabinet or chemical disinfectant, etc.), disinfection temperature or disinfectant concentration, disinfection time, operator, remarks and other items.

3. according to the date of each meal, the disinfection time, who is the operator, who is the person in charge and who is the inspector.

4. Record contents: disinfection time, disinfection items, disinfection time, disinfection personnel and equipment status, basically these simple records are enough.