2, processing all kinds of vegetables console, utensils and containers should be used separately, and should be clearly marked. Containers of seawater products should be dedicated.
3, all kinds of vegetable raw materials shall not be piled up on the spot. Cleaning and processing food raw materials must first check the quality. It shall not be processed if it is found to be rotten, poisonous or harmful or other sensory properties are abnormal.
4. Vegetable raw materials should be operated in the order of "one selection, two washing and three cutting", and thoroughly soaked and cleaned to ensure no sediment, weeds and rotten leaves.
5, do knife stainless, board mildew, neat and orderly, keep indoor clean and sanitary. After the processing is completed, mop the floor in time, clean the tools and containers in the pool and processing table, and store them in a fixed position; Mechanical equipment such as vegetable cutters and meat grinders should be disassembled and cleaned after use.
6, timely removal of garbage, trash can daily cleaning, keep clean inside and outside.
7. Don't clean the mop in the pool where the plant raw materials are processed and cleaned.