First, tableware disinfection must adhere to the "one flush, two times, three clean, four disinfection, five cleaning" mode, according to the implementation of the restaurant, it is required to rinse with clear water twice.
Two, after disinfection tableware cleaning measures (cleaning cabinet) to prevent cross contamination, not disinfected tableware shall not be used.
Three, tableware disinfection must have a special disinfection car and the person in charge, and should be clearly marked, and make disinfection records (including the person in charge, disinfection time, variety, quantity, etc.). ).
Four, rice cabinets, cleaning cabinets, workstations, tables, doors and windows, door curtains, etc. Scrubbing and disinfection with 84 disinfectant three times a day, and there is a special person in charge and a record.
Five, rice carts, steaming cabinets, dough mixer, dumpling machine, vegetable washer and other mechanical equipment must be managed by special personnel, keep clean after use, and regularly disinfect and make records.
Six, refrigerators, freezers must be classified neatly, regular defrosting, disinfection and someone who's in charge, record.