strictly observe the work specifications to ensure cleanliness and hygiene.

Your hard work is the happiness of millions of people!

1. The cleaning and disinfection of tableware and utensils must be carried out in the special room, which is equipped with special washing and disinfection facilities, and all kinds of facilities must be clearly marked with their purposes; A waste containing barrel with a cover is arranged; Designate a person to be responsible.

2. The cleaning of eating (drinking) utensils and appliances must be one scraping, two washing, three flushing, four disinfection and five cleaning. The detergents and disinfectants used meet the hygiene requirements.

3. tableware and utensils should be cleaned and disinfected in time after use, stored in a fixed place and kept clean. Disinfected and unsterilized tableware and utensils should be stored separately.

4. Disinfected tableware and utensils should be stored in a special cleaning cabinet or cleaning room for later use, and the cleaning cabinet or cleaning room should be clearly marked. Cleaning cabinets or cleaning rooms should be cleaned regularly and kept clean; No sundries, no traces of cockroach and mouse activities. Cleaning cabinets should have doors. Other articles shall not be stored in the cleaning cabinet or cleaning room, and shall be cleaned and disinfected before use every day.

5. Check whether tableware disinfection equipment and facilities are in good condition regularly. If chemical disinfection is used, the effective disinfection concentration should be measured regularly. The drugs used must meet the hygiene requirements, with the approval number and shelf life.

6. It is best to use thermal disinfection, especially wet heat disinfection, for eating (drinking) utensils and utensils. Chemical disinfection methods are only used because the materials cannot adapt to thermal disinfection.

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