Second, assign someone to clean and disinfect tableware. Operators should maintain good hygiene habits, wear clean work clothes and caps when taking up their posts, wear masks when cleaning and disinfecting, and wear gloves or wash their hands for disinfection before taking up their posts.
Three, tableware recycling, transportation, cleaning and disinfection, cleaning, use to take fixed channels and entrances and exits, tableware cleaning and disinfection must be carried out in the dining room decontamination room, shall not arbitrarily change the operating position.
Four, cleaning tableware, utensils, should be dedicated to the pool, and clearly marked in the pool. Tableware must be "one brush, two washes, three flushes and four disinfections" in the process of cleaning and disinfection.
Five, tableware disinfection is given priority to with disinfection cabinet disinfection, special reasons and can't thermal disinfection tableware, can use chemical disinfectants for disinfection, but must use special disinfection pool.
Six, strictly implement the tableware cleaning and disinfection process, disinfection procedures according to the classification-residue-soaking-brushing-cleaning-disinfection-packaging-cleaning eight procedures. Tableware disinfection procedures that are not suitable for high-temperature disinfection are carried out according to nine procedures: classification, slag removal, soaking, brushing, disinfection, water washing, drying, sub-packaging and cleaning. Don't reduce any links. Disinfected tableware must be put into the cupboard and the cupboard door closed to prevent pollution.