How to manage the kitchen and tableware hygiene?

1. Set up a post responsibility system and implement cooperation on positioning, positioning, fixed objects, and division of labor.

2, the tableware is strictly disinfected after use, and must be operated according to the following procedures: one scraping, two flushing, three soaking, four washing, five disinfecting, six cleaning.

1 scraping: use plastic to remove the residue in the tableware;

2 rush: flush off oil and debris with clean water;

3 Soak: use a bubble with disinfectant for about 15 minutes;

4 Wash: Wash with water;

5 disinfection into the disinfection cabinet to fully disinfect;

3. After the kitchen tools are used up, they should be handled according to the regulations, and placed in an orderly manner. After each use, the anvil should be thoroughly cleaned and then placed vertically to ensure that the bottom, face and side are “three sides of light”.

4. Refrigerated cabinets should be thawed and cleaned regularly to maintain the cooling effect and environmental sanitation in the freezer.

5. The stove, the batching table, the pot head, the workbench, the vegetable sink and all the channels of the ditch should be thoroughly cleaned and kept clean and tidy in time.

6. Remove the dead corners and prevent infectious substances such as mice, cockroaches and flies from contaminating food and regularly use effective methods.

7. The items stored in the warehouse are placed neatly, and regular cleaning and inspection are carried out to maintain air circulation to prevent mildew and deterioration.

Established in 2017, Kunshan Tianzhifu Catering Management Co., Ltd. is a professional catering enterprise specializing in Kunshan vegetable distribution, Kunshan group meal, fast food distribution, canteen contracting, canteen custody, food material distribution, etc. Large and medium-sized factory canteens, schools, government agencies, etc., provide safe, nutritious and diverse services.