1. Tableware and tools in the canteen must be cleaned and disinfected on time and put in a fixed position after use. 2, canteen tableware, raw and cooked containers should be stored separately. Cooked food containers and tableware must strictly implement the system of "one washing, two cleaning, three disinfection and four cleaning". 3, cleaning tableware, tools must be carried out in a special pool. Boiling and steam disinfection shall be carried out at a temperature of 100℃ 10 min. When boiling disinfection, tableware and tools must be completely immersed in boiling water; If infrared disinfection is used, the temperature should be controlled at 120 degrees and the action time should be 15~20 minutes; When chlorine-containing preparations are disinfected, the concentration of available chlorine is generally 250mg/ 1, and the duration of action is more than 5 minutes. During disinfection, the disinfected tableware and tools must all be soaked in disinfectant. 4. Disinfected and unsterilized tableware and tools should be stored separately and clearly marked on the lockers. 5. The tableware and tools after cleaning and disinfection must be stored in a special closed cleaning cabinet for later use. Clean the cabinet regularly and keep it clean. 6, all kinds of pool according to the label, must be cleaned in time after use. 7. Tableware, washing tools and disinfectants must meet the hygiene standards or requirements. Washing products and disinfectants must have fixed storage places (cabinets) and obvious signs.