The dining grease trap must be cleaned and disinfected, and meet the relevant national hygiene standards.

Legal basis:

Measures for the Administration of Food Hygiene in Catering Industry

Article 18 Knives, piers, boards, barrels, pots, baskets, rags and other tools and containers used for raw materials, semi-finished products and finished products must be clearly marked, and used separately, stored in a fixed location, washed after use and kept clean.

Article 24 Tableware must be washed and disinfected before use, and meet the relevant national hygiene standards. Disinfected tableware shall not be used. It is forbidden to reuse disposable tableware.