The requirement for dado is more than 1.5m as stipulated in the on-site inspection of catering service license.

The specific provisions are as follows:

1. Material specification of dado

The dado should be made of moisture-proof, easy to clean, nontoxic, odorless, beautiful and durable materials. Common materials include ceramic tiles, fire boards, PVC plastic fluoride materials, etc.

2. The length of dado specifies

The length of dado should be able to cover the direct contact with food and the operator's clothing skirt in the work area. At the same time, the length of dado is also limited by the sanitary standards in various regions, generally ranging from 1.2 meters to 1.5 meters. When installing the dado, you need to be careful not to let the dado contact the ground.

3. dado color regulation

dado color is generally white, light yellow or light green. Among them, white is the main color, because white can well show the color and taste of dishes, and it is also easy to clean.

4. corner treatment regulations

rounded edges should be adopted for corner treatment to ensure that the upper body and the operator's hand scratches will not be harmed, and that there is no dead angle.

5. dado and ground requirements

The lower edge of dado should be kept at a certain distance from the ground to facilitate cleaning. At the same time, the lower edge of dado should be equipped with waterproof strips or treated with cement to avoid being eroded by sewage or water vapor.

6. dado installation requirements

dado should be installed flat and beautiful. The lower end of dado is not in direct contact with the ground, and the lower end needs to be equipped with a waterproof strip on the ground. The corner should be designed in a round shape without edges and corners to avoid scratching the operator.

7. Cleaning and disinfection of dado

As a sanitary facility, dado is necessary to be cleaned and disinfected regularly. Skirt cleaning should use sterile gauze or other cleaning tools, with different cleaning agents to avoid damage to the dado. During disinfection, the stains on the dado surface should be removed with clear water first, and then sprayed and wiped with special disinfectant to ensure the complete eradication of bacteria.

8. Regular inspection of dado

Catering service units should conduct regular inspection of dado, find out the damage and shedding of dado in time, and then deal with it in time. At the same time, it is necessary to pay attention to whether the joints between dado and floor and ceiling are tight to prevent water leakage or other health and safety problems.

9. The replacement cycle of dado

The replacement cycle of dado is generally 3-5 years. Before replacement, the old dado should be inspected to confirm whether it needs to be replaced. Regular replacement of dado can avoid aging and deformation, and ensure the hygiene and safety of dining places.

conclusion:

dado is one of the most important sanitary facilities in the catering industry, so it needs special regulations to restrict and standardize it. Qualified dado can not only effectively separate areas and prevent pollution, but also facilitate cleaning and maintenance.