In the process of using water, attention needs to be paid to keep the water clean and hygienic. Faucets, water pipes and water tanks should be cleaned regularly to prevent bacteria and dirt from growing in the water. When processing and making freshly squeezed juice, edible ice, etc., professional equipment and tools should be used to avoid contamination of water sources. At the same time, equipment and tools should be cleaned and sterilized regularly to ensure their hygiene and safety.
In addition to the hygiene of water sources and equipment, the hygiene of employees is also very important. During processing and production, employees should wash their hands frequently and wear clean work clothes and gloves to avoid the spread of bacteria and contamination. Regular hygiene training and assessment should be conducted for employees to ensure that they understand and comply with hygiene standards and operating procedures.
Finally, water sources for processing and making fresh-squeezed juices and edible ice should be tested and monitored regularly to ensure the quality and safety of the water sources. If the test found that there are problems with the water source, timely measures should be taken to deal with and improve, in order to protect the health and safety of users.
In the catering industry, the health and safety of the water source is crucial, not only to the health and safety of the users, but also to the credibility and image of the enterprise. Therefore, enterprises should attach great importance to strengthening the management of water sources to ensure the quality and safety of water to provide users with healthy, safe and delicious food and drinks.