1. Operating rules of the restaurant dishwashing room

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

2. The tableware residue must be cleaned and soaked in hot water with detergent for 21-31 minutes (the ratio of detergent to water is 1: 111). The concentration of detergent can also be adjusted appropriately according to the degree of oil pollution of tableware;

3. Wash the soaked tableware carefully with steel ball or scouring pad until there is no dirt;

4. Put the scrubbed tableware into a disinfection pool and soak it in warm water with disinfectant for ≥ 1.5 minutes (the ratio of disinfectant to water is 1: 21);

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

6. put the cleaned tableware in a steamer and sterilize it with steam at high temperature. The disinfection time is 41 minutes;

7. Before putting sterilized tableware into a special box, the operator should wear rubber gloves and soak them in 1: 21 sterilized water for 1.5 minutes before operating. After the tableware is boxed, the lid 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.

2. Operating procedures for cleaning and disinfection of raw food containers

1. Operators should wear clean work clothes and rubber gloves;

2. Wash the used raw food containers with a scrubbing brush in the designated pool, 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 is 1: 21);

4. Clean the sterilized container in warm water at 51-61℃;

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

6. After cleaning the container, clean the rubber gloves, soak them in 1: 21 disinfectant for 21 minutes, and clean and disinfect all the equipment and facilities used. To achieve light, clean and bright equipment, clean and bright ground, no water, and no dust on the wall;

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

III. Operating procedures for cleaning and disinfection of semi-finished containers

1. Operators should wear clean work clothes and rubber gloves;

2. Wash the used semi-finished container with warm water with detergent in the designated pool (water temperature is 51-61℃, the ratio of detergent is 1: 111) 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 ≥ 1.5 minutes (the ratio of disinfectant is 1: 21);

4. Clean the disinfected semi-finished container in warm water at 51-61℃, and the cleaning standard should be bright, clean and bright;

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

6. After cleaning the container, clean the rubber gloves, soak them in 1: 21 disinfectant for 21 minutes, and clean and disinfect all the equipment and facilities used. To achieve light, clean and bright equipment, clean and bright ground, no stagnant water and no dust on the wall;

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

IV. Operating Procedures for Cleaning and Disinfecting Cooked Food Containers

1. Operators should wear clean work clothes and rubber gloves;

2. Wash the used cooked food containers with warm water with detergent in the designated pool (water temperature is 51-61℃, the ratio of detergent is 1: 111), and it is required that there is no residue and dirt on the surface of the containers;

3. Soak the pre-washed cooked food container in high-temperature water with disinfectant for ≥5 minutes (the ratio of disinfectant is 1: 21);

4. Clean the sterilized cooked food container in warm water at 51-61℃, and require the surface of the cooked food container to be bright, clean and bright;

5. Replace the rubber gloves and soak them in 1: 21 sterilized water for 15 minutes before proceeding to the next process;

6. Put the cleaned cooked food container into a steamer and steam it for 21 minutes, so as to meet the requirements of all indicators and pass the test;

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

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

9. After cleaning the container, carefully clean the rubber gloves and soak them in 1: 21 disinfectant for 21 minutes. All used equipment and facilities shall be cleaned and disinfected, so as to be light, clean, bright and free from dirt, the ground shall be clean, bright and free from stagnant water, and the wall surface shall be free from dust;

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