1. After meals, tableware and cooked food containers should be cleaned and disinfected immediately, so that they can be used once and cleaned and disinfected once.

2. The full-time staff responsible for tableware disinfection should be healthy and conscientious.

3. Tableware cleaning and disinfection must be carried out in strict accordance with the prescribed procedures. Thermal disinfection procedure: one scraping, two washing, three flushing, four disinfection and five cleaning; Drug disinfection procedure: one scraping, two washing, three disinfection, four washing and five cleaning.

4. Tableware disinfection shall meet the following requirements:

Thermal disinfection: 100℃ boiling steam for 30 minutes.

Far infrared 120℃, 15~20 minutes. .

Drug disinfection: the concentration of available chlorine is 250PPM, and the disinfection time is 5 minutes.

5. Disinfected tableware, tea sets, etc. It should be placed in clean cabinets and clean cabinets immediately to prevent re-pollution.

6. Food containers and utensils used in the kitchen must be washed in the designated container sink and then put into the designated sterilizer for disinfection. Containers and utensils that have not been cleaned and disinfected shall not be used.

First of all, there is a special washing pool. Raw, cooked, meat and vegetarian tableware should be strictly separated and placed neatly. The vegetable piers and knives for processing raw and cooked food should be clearly marked; Disinfect frequently, keep the utensils neat, clean and hygienic, and assign a special person to be responsible. The detergents and disinfectants used should be completely harmless to the human body.

Second, the operating table, shelves, sales desks, all kinds of porridge carts, soup buckets, rice buckets, dishwashing basins and other tableware and utensils should be kept clean, free of dust and oil; The vegetable washing pool, basin and basket should be free of sediment, dirt and peculiar smell.

Three, pots, plates and other tableware used to hold food and production and processing utensils should be separated from raw and cooked, and all kinds of containers should be kept clean and hygienic, and can not be placed directly on the ground.

Four, public tableware and utensils must be disinfected every meal, each disinfection time is not less than 30 minutes, the sale of food must use sales tools; The first choice for tableware disinfection is 100℃ boiling disinfection 10 minute, 100℃ steam disinfection 15 minute, or soak in effective chlorine disinfectant for 30 minutes, and then rinse with clear water.

Five, tableware and containers containing direct food must be cleaned and kept dry, and food packaging materials must meet the requirements of food hygiene. Tableware cleaning and disinfection should be carried out in strict accordance with the procedures of scraping, washing, flushing, disinfection and storage.

Scraping: Scrape the food residue left in the tableware into the waste bucket.

Second washing: Wash the scraped tableware with detergent.

Three flushes: Wash the washed tableware with running water to remove the lye or detergent solution left on the surface of tableware.

Disinfection: adopt effective disinfection methods to kill microorganisms or viruses on tableware.

Five guarantees: put the sterilized tableware into the sideboard in time for later use.

Cleaning cabinets should be cleaned and wiped regularly to keep them clean.

Six, kitchen utensils (chopping block, etc.). ) and tableware should be washed, brushed, washed and disinfected every meal, and then stored in a clean cabinet or a covered clean cabinet.

Seven, in strict accordance with the function of each room and food processing flow: raw in and cooked out, cooked food from the delivery window into the preparation room.

Eight, the disinfection lights between meals will be switched on and off regularly, and the doors and windows in the pantry should be closed to prevent mosquitoes and flies from biting and falling into food.

Nine, strictly implement the "May 4th" system: (four no system, four isolation system, four customs clearance system, four fixed system, four diligent system).