Kitchen hygiene management system
1, according to the provisions of the use of knives, cutting boards, must separate raw and cooked.
2, cutting boards, knives, pots, bells, pots, buckets, spoons and other kitchen utensils clean before and after use.
3. Cut a meal promptly clean up trash and cleaning countertops and floors.
4 shelves, fume hood, steam cabinets, door, vegetables pool, sink every day to ensure clean water.
5, oil, salt, soy sauce and other commonly used materials and unused rice, appetizers work to be covered.
6, fridge freezer separate raw and cooked and cleaned regularly.
7, trash, dirt bucket should be clean and stamped to keep clean.
8, remove health corner, to prevent rats, flies, cockroaches and other contaminated food.
9, around the kitchen to maintain good sanitation, drainage ditch near the ground must be regularly cleaned.
10, to stay in the sale of food in the postprandial timely window cleaning hygiene, vegetables and rice washing pool pool and kitchen clean, keep drains clear.
