The statement that washing, dispensing and disinfectants used in catering services should meet food safety standards is correct.

The principles of catering service:

1. All catering staff should be warm and friendly to customers; All places that customers see should be clean and beautiful; All facilities used by customers should be in good condition and effective; All food provided by catering should be safe and delicious.

2. Fully understand the individual needs of customers; Fully understand the customer's ignorance of fault; Fully understand customers' complaints; Fully understand customers' excessive complaints.

3. Be reasonable in formulating service requirements; Ventilation and communication should be carried out before performing tasks; After the task is over, it should be notified.

4. Check the key personnel in key positions; Key personnel are present at critical moments; Key things are handled by key personnel.