Put the cleaning, disinfection and cleaning labels on the corresponding parts of the kitchen sink.

Operating specifications for washing dishes:

1. Collect used bowls, dishes, plates and spoons to the designated location in time. ? Standard: classified placement, not scattered.

second, the requirements of dishwashing procedures.

1. initial washing: remove leftovers, leftovers and soup stains by initial washing with clear water.

2. Fine washing: Wash one by one with a rag and warm water at 35 degrees Celsius containing detergent.

3. Cleaning: Clean with clear water, and then pick them up one by one after soaking.

4. disinfection: put the washed tableware into the disinfection cabinet for disinfection after being checked and dried.

5. supply: put the tableware in the proper position on the dining table 11 minutes before the meal.