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How to clean the restaurant?
We choose to eat in a certain restaurant, the most intuitive first impression is the restaurant hygiene. If a restaurant even the most basic hygiene can not reach a certain standard of cleanliness, then the visible quality of his dishes, but also can not agree.

I believe that many diners will have the same feeling!

If you can not very good guarantee of health, then the most direct impact is the store's business, the door can not, let people far away. I believe this is a scenario that many private owners can foresee.

So, as a responsible restaurant, do a good job of hygiene in their own stores, that is, for their own benefit as well as for the people, you and why not do it.

The following editorial to detail for you to say, about the restaurant in the process of operation, which health issues must pay attention to.

First, the personal hygiene of employees. We all understand that, whether it is Chinese fast food or other catering categories, the business process is less service and staff participation. The personal hygiene of the staff also represents the image of the restaurant's health. So in the requirements of the personal hygiene of the waiter, to focus on, for example, to maintain good personal hygiene and cleanliness, during the work period must wear neat and clean and hygienic uniforms, playing the process of meals, must wear masks gloves and so on. Staff should be trained to develop good personal hygiene habits, appearance should be clean and tidy, can not have too long nails, etc.. Staff must be an annual physical examination, where there are infectious diseases of personnel, are not allowed to participate in contact with food work in addition in the kitchen.

Secondly, restaurant hygiene, the development of the appropriate weekly clean table, daily clean table, strict implementation, supervisors to supervise in place. Washroom hygiene, employees should also be required to be able to keep these places clean, the development of hygiene and cleanliness tracking table, regular regular cleaning and organizing.

Third, food safety and hygiene, it is said that the quality of the restaurant is the life, food safety and hygiene is never negligible. Strictly control the supply of raw materials, from the root to eliminate unqualified products, suppliers need to have a business license and food safety permit. Developed acceptance standards, specialized acceptance check.

Tableware hygiene, strict disinfection treatment, the development of forms signed follow-up supervision. Responsibility for the implementation of people, layers of gatekeepers.

In summary, only people in these aspects of the heart, pay attention to, in order to be in the daily service process, consciously keep the whole dining space hygiene, service quality improvement.