The catering industry generally washes a large amount. Usually, when washing for the first time, the grease and detergent in the first bowl chopsticks are neutralized, and the bowls and chopsticks behind them have almost no detergent effect.

So pay attention to the order of washing. Wash the clean bowl with less oil first, then wash the dirty bowl with a lot of oil for the first time, and then wash all the bowls!

Then pour out the washing water, clean the container, and mix the heated water with detergent before washing the dishes for the second time. The reason why hot water is used is because the washing effect of hot water is much better.

Generally, it can be washed very clean the second time.

It should be noted that when there are no bubbles in the washing water, it means that the washing water has lost the effect of removing oil stains, and the dishes washed with this washing water will be greasy.

Besides washing dishes, we should also pay attention to the tools for washing dishes. If you wash dishes with greasy rags, you can also imagine what the dishes are like.

All in all, these are the hygiene problems of the kitchen as a whole. If we want to catch them, we can't just catch one aspect, or we will be one-sided. Therefore, in order to improve kitchen hygiene, it is necessary to carry out overall reform, improve the quality of kitchen staff accordingly, and pay attention to hygiene problems consciously and independently.

This is my own little experience! I hope it works for you!