Restaurant hygiene mainly includes the environment, table utensils, service tables, preparation rooms and the hygiene of the public areas in charge of the restaurant.

1. The environmental sanitation of restaurants refers to the floors, walls, ceilings, doors and windows, lamps and various decorations, including paintings and handicrafts.

1. Floor sanitation:

No matter what materials are used, the floor should be kept clean. For example, the marble floor should be cleaned every day and waxed and polished regularly. To clean the floor every day, wipe it with an oil mop, remove the old wax regularly, add new wax and polish it. If the dining floor is carpeted, it should be vacuumed 2 to 3 times a day.

2. Sanitation of walls and ceilings:

Dust should be removed regularly, and wallpaper posted on walls and ceilings should be wiped with clean water regularly to ensure cleanliness and beauty.

3. Hygiene of door and window glass:

Wipe it weekly, and wipe it in time in rainy or windy days. Lamps and decorations should be thoroughly wiped and cleaned regularly.

2. Hygiene of table utensils

Before each meal, carefully wipe with a clean cloth. Table service articles, such as seasoning racks, should be cleaned before meals. The seasoning bottles should not be stained, and the water in the tea bottles should be changed every day.

III. Hygiene of the service table

Carefully clean the desktop after each meal, put the utensils for preparing meals in an orderly and orderly manner, pay special attention to eliminating cockroaches, and change the padding cloth or paper frequently.

IV. Hygiene outside the dining room

Meals should be tidied up, and the dressing cabinets and furniture cabinets should be kept clean and tidy.

5. The public * * * sanitary area of the restaurant

generally refers to the nearby rest room, corridor, etc., which should be carefully cleaned.

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