1, wash: cleaning and disinfection of food utensils should be dedicated pool, and food materials, cleaning utensils and contact with non-directly imported food tools, containers and cleaning pools separate. The use of chemical disinfection, at least three special pools. Various types of pools should be marked with obvious signs to indicate its purpose.
2, brush: brush or a variety of cleaning tools to brush the tableware clean.
3, rinse: the use of detergent dishes with water, rinse at least three times.
4, disinfection: food and drink utensils should be preferred thermal method of disinfection, in strict accordance with the "residue removal, alkaline water (or detergent) brush, water rinse, heat elimination, cleaning" order of operation. The use of chemical disinfection in strict accordance with the residue, alkaline water (or detergent) brush, water rinse, drug bubbles, water rinse, cleaning the order of operation, and pay attention to be thoroughly cleaned to prevent drug residues.
5, clean: disinfected food and drink utensils in a timely manner into the cleaning cabinet closed storage spare. The cleaning cabinet holding disinfected food and drink utensils should be clearly marked, cleaning cabinet should be regularly cleaned to maintain cleanliness. Disinfected and non-disinfected food and drink utensils to be stored separately, cleaning cabinet shall not store other items.