1, tableware cleaning and disinfection have someone who's in charge, disinfection records.

2. Tableware, tableware and cooked food containers should be disinfected in time after meals, so that they can be used once and cleaned and disinfected once.

3, tableware cleaning and disinfection must be one scraping, two washing, three flushing, four disinfection and five cleaning.

4. Disinfect tableware before use, requiring disinfection in different classes:

Boiling: the tableware is immersed in water and boiled for 21 minutes after the water is boiled.

steam: continuous steaming with flowing steam for 11-21 minutes.

disinfection cabinet: disinfect in strict accordance with the instructions of each disinfection cabinet. Disinfected tableware shall not be repackaged into containers of each shift to prevent contamination after disinfection.

5, rice bowls, cutlery, soup barrels, must be disinfected at high temperature after daily use.

6, children's tableware shall not be soaked with disinfectant to prevent residual chlorine from taking people.

7. Put the disinfected tableware in the disinfection cabinet for later use, and then put it in the pantry and distribute it to each class before use.