1. Before entering the operating room, the staff must wear neat working caps, work clothes and work shoes;

2. Tableware residues must be cleaned and soaked in hot water with detergent for 20-30 minutes (the ratio of detergent to water is 1: 100). The concentration of detergent can also be adjusted according to the degree of oil pollution of tableware;

3. Carefully clean the soaked tableware with steel balls or scouring pad until there is no dirt;

4. Put the washed tableware into the disinfection pool and soak it in warm water with disinfectant for ≥ 15 minutes (the ratio of disinfectant to water is1:20);

5. Put the tableware soaked with disinfectant into the cleaning pool and wash it carefully with warm water for 2 times.

6. Put the cleaned tableware into a steamer and sterilize it with steam at high temperature. The disinfection time is 40 minutes;

7. Before putting the sterilized tableware into the special box, the operator should wear rubber gloves and soak them in 1: 20 sterilized water for 15 minutes before operation. After the tableware is packed, it must be covered immediately to prevent secondary pollution.

8. After the tableware is cleaned, the staff should do a good job in the hygiene of the dishwashing room;

9. Make sure that the water and electricity switches in the dishwashing room are all turned off before the staff can leave.

Second, the raw food container cleaning and disinfection procedures

1. The operating personnel should be dressed neatly and wear rubber gloves;

2. Wash the used raw food containers in the designated pool with a scrubbing brush, so that there is no residue and dirt on the surface of the containers;

3. Soak the pre-washed container in disinfectant for ≥5 minutes (the ratio of disinfectant is1:20);

4. Wash the sterilized container in warm water at 50-60℃;

5. Stack the cleaned raw food containers on the designated shelves;

6. After cleaning the container, clean the rubber gloves, soak them in 1: 20 disinfectant for 20 minutes, and clean and disinfect all the equipment and facilities used. Do the equipment light, clean and bright, the ground clean and bright, no water, no dust on the wall;

7. The cleaning and disinfection cycle is cleaning once a meal.

Three, semi-finished container cleaning and disinfection procedures

1. The operating personnel should be dressed neatly and wear rubber gloves;

2. Wash the used semi-finished container in a designated pool (water temperature is 50-60℃, detergent ratio is 1: 100) with warm water containing detergent, so that there is no residue and dirt on the surface of the container;

3. Soak the pre-washed semi-finished container in disinfectant for ≥ 15 minutes (the ratio of disinfectant is1:20);

4. Wash the disinfected semi-finished container in warm water at 50-60℃, and the cleaning standard is light, clean and bright;

5. Put the cleaned semi-finished containers neatly on the established shelves;

6. After cleaning the container, clean the rubber gloves, soak them in 1: 20 disinfectant for 20 minutes, and clean and disinfect all the equipment and facilities used. Do the equipment light, clean and bright, the ground clean and bright, no water, no dust on the wall;

7. The cleaning and disinfection cycle is cleaning once a meal.

Four, cooked food container cleaning and disinfection procedures

1. The operating personnel should be dressed neatly and wear rubber gloves;

2. Wash the used cooked food container with warm water with detergent in the established pool (water temperature is 50-60℃, and the ratio of detergent is 1: 100), and the surface of the container is required to be free of residue and dirt;

3. Soak the pre-washed cooked food container in high-temperature water containing disinfectant for ≥5 minutes (the ratio of disinfectant is1:20);

4. Wash the sterilized cooked food container in warm water at 50-60℃, and the surface of the cooked food container should be bright and clean;

5. Replace the rubber gloves and soak them in 1: 20 sterile water 15 minutes before the next operation;

6. Put the cleaned cooked food container into a steamer and steam it for 20 minutes, so that all indicators meet the requirements.

7. When canceling the transitional cooked food container, wear rubber gloves and soak in sterile water for 2 minutes;

8. Put the cleaned cooked food containers neatly in the closed cupboard, and don't open the cupboard door when not in use;

9. After cleaning the container, carefully clean the rubber gloves and soak them in 1: 20 disinfectant for 20 minutes. Clean and disinfect all used equipment and facilities, so that they are light, clean, bright and free of dirt, the ground is clean, bright and free of water, and the walls are free of dust;

10. The disinfection cycle is one meal and one cleaning.