1, first of all, the food and beverage disinfection record book needs to be recorded in accordance with the disinfection plan of the restaurant, the record book should contain the following contents: disinfection date, disinfection time, disinfectant type and concentration, disinfection object, disinfection method, disinfection personnel signature.

2, secondly, each time the disinfection is completed, the record book should be updated as soon as possible, in order to facilitate the safety supervision department to check in time, to prevent the responsibility of the restaurant due to incomplete records is difficult to pursue.

3, finally, the restaurant disinfection record book should be properly preserved, archived for inspection, such as the need to report to the relevant departments should also be reported in a timely manner.