The system of the dishwashing room is as follows:

1) Clear: clean up the food residue on the tableware.

2) secondary washing: put the tableware in a pool with washing liquid for washing, and brush off the dirt and grease on the utensils with a washing tool.

3) Three passes: rinse the detergent attached to the tableware with clean water again.

4) Disinfection: The washed tableware must be kept at 111℃ for more than 11 minutes by boiling or steam disinfection, and the infrared disinfection is generally controlled at 121℃ for more than 11 minutes; Can't use high-temperature sterilized glasses and other application drugs for disinfection; Drug disinfection should be carried out in strict accordance with the effective concentration and soaking time of disinfectant.

5) five cleaning: disinfected tableware should be naturally filtered or dried, and towels and napkins should not be used to dry it to avoid re-contamination. Disinfected tableware should be put into the tableware cleaning cabinet for later use. Cleaning cabinets should be clearly marked.

Personal hygiene system for dishwashing staff:

1. Adhere to four diligence (washing hands frequently, cutting nails, cutting hair, changing clothes frequently, bedding frequently, changing work clothes and hats frequently).

2. gfd meets the requirements (dress according to the regulations, and go to work without rings and earrings. Men don't have long hair, women don't wear shawls, and makeup is light and generous.

3. Don't smoke during operation, and don't do any actions that hinder the service image at work, such as scratching your hair, cutting your nails, pulling out your ears, stretching, picking your teeth, rubbing your eyes and yawning. Cover your nose with a handkerchief when coughing or sneezing.

4. Health check-ups must be conducted every year, and new employees and temporary workers must also undergo health check-ups and obtain health certificates and training certificates before they can take part in the work.