Measures for the Administration of Food Hygiene in Catering Industry

Chapter V Hygiene of Tableware

Article 24 Tableware must be washed and disinfected before use and meet the relevant national hygiene standards. Disinfected tableware shall not be used.

it is forbidden to reuse disposable tableware.

Article 25 Washing tableware must have a special pool, and it shall not be mixed with other pools for washing vegetables and meat.

The detergents and disinfectants used for washing and disinfecting tableware must meet the hygiene standards and requirements of detergents and disinfectants used for food.

article 26 disinfected tableware must be stored in a special cleaning cabinet for tableware for later use. Disinfected and unsterilized tableware should be stored separately and clearly marked on the tableware storage cabinet.

Tableware cleaning cabinets should be cleaned regularly and kept clean.

The competition in the catering market is fierce, and you can compete for a place in so many fast food restaurants. You can use the current computer technology to realize the information-based restaurant and coordinate the operation of the whole restaurant with the management system. When the management is in place, the cost control will be in place. When the cost is well controlled, the profit space will be large and there will be more profit space, and better management and promotion marketing can be done. A virtuous circle. Specific catering information system can refer to: three meals of food. Among them, such as order management, take-away packages, and independent WeChat platform of restaurants, they have all done more in-depth.