What signs are needed for the kitchen sink in the hotel?

The kitchen sink of the hotel should be marked with a vegetable washing pool, a meat washing pool, a fish washing pool and a tableware washing area, and the tableware washing area should be equipped with at least three or more pools, each marked with flushing, disinfection, and clean water. The cleaning and disinfection pool for dining utensils should be dedicated and separated from the cleaning pool for food raw materials, cleaning utensils, tools and containers that come into contact with food that is not directly consumed.

Catering Hygiene Norms and Standards".

The size and quantity of cleaning, disinfection and cleaning equipment and facilities should be able to meet the needs. Dining utensils should be disinfected by residual heat method, except for those that cannot be used due to material, size and other reasons.

The cleaning and disinfection pool for dining utensils should be dedicated and separated from the cleaning pool for food raw materials, cleaning utensils, tools and containers that come into contact with food that is not directly consumed. The pool should be made of impermeable materials such as stainless steel or ceramics that are not prone to fouling and easy to clean. If chemical disinfection is used, there are at least 3 dedicated pools.

All types of pools should be clearly marked with their use.

One rinse, two brushes, three washes.

There must be more than three kitchen sink signs for the catering license: vegetables, meat, and seafood.

Restaurant hygiene management system.

1. The ordering hall and private room should be kept clean and tidy, and the floor should not be swept after the tableware is set or when customers are dining. If the tableware is set beyond the current meal time and has not been used, it should be recycled and cleaned.

2. When it is found or told by the customer that the food provided is indeed abnormal or deteriorated, the restaurant service staff shall immediately remove the food, and at the same time inform the relevant meal preparation personnel, and the meal preparation personnel shall immediately check the replaced food and similar food, and make corresponding treatment to ensure the safety and hygiene of the meal.

3. Special tools should be used to sell food for direct consumption. Special tools should be used after disinfection and position. It is necessary to separate the payment for goods to prevent pollution.

4. The condiments for customers to obtain by themselves must meet the corresponding food hygiene standards and requirements.

5. Sterilized dining utensils must be used, and unsterilized dining utensils are not allowed to be placed on the table.

6. Do a good job of cleaning and disinfection of countertop seasonings, toothpicks, napkins, tea, etc. in a timely manner.

7. Do not touch the food with your fingers when serving the food, do not touch the customer's tableware with the meal distribution tools, hand the small towel with a clamp, take it back for cleaning and disinfection in time after use, withdraw the used dining utensils in time, and wipe the countertop.

8. After the work is over, do a good job of cleaning the countertops, tables, chairs and floors to keep them clean and hygienic. 1. Purchasers should conscientiously study the management system for purchasing food and be familiar with and master the requirements for food raw material procurement.

One rinse, two brushes, three washes.

What do you mean, I'm a catering.

Summary. Vegetable sinks, dishwashing sinks, and meat sinks are generally these 3, and two more dishwashing sink logos can be added. If there is seafood, then go ahead and add the standard seafood pool.

Slip carefully, pay attention to safety, because in order to attract customers buried fiercely, restaurants have installed pools in the store to feed the food, which can meet the needs of guests to eat fresh, but the pool is easy to drip water, easy to slip, make wheels resistant to customers slip and fall, unnecessary disputes, restaurant owners must strengthen management, once an accident occurs, compensation is a lot, the gains outweigh the losses, and it is not enough to compensate for a few tables of Lazhichun.

Which of the six pools need to be marked.

Washing friends cabbage pool, dishwashing pool, and meat preparation pool, generally these 3, you can add two more washing bowl sink logos. If there is seafood, then go ahead and add the standard seafood pool.

Hello dear<>

We're happy to answer your questions! The signs required for the kitchen sink of the hotel are marked with flushing, disinfection, and clean water. Design standards for cleaning, disinfection and cleaning places for dining utensils 1. The national standard "General Principles for the Review of Food Business Licenses (Trial)" stipulates that it is equipped with cleaning, disinfection and cleaning equipment and facilities that can operate normally.

The cleaning and disinfection pool for dining utensils shall be dedicated, and shall be separated from the cleaning pool for food raw materials, cleaning utensils, tools and containers that come into contact with food that is not directly consumed, and shall not be cross-contaminated. Cleaning facilities for storing sterilized dining utensils shall be clearly marked, with a closed structure and easy to clean. 2. Popular interpretation (1) The cleaning sink for dining utensils should be dedicated and should not be shared with washing vegetables and other pools to prevent cross-contamination.

(2) The number of tableware cleaning pools is determined according to the disinfection method and scale. First of all, let's talk about the minimum number of pools required, which has to do with the disinfection method. A minimum of 3 pools are required for disinfectant powder or disinfectant water, 2 pools are required for disinfection cabinets, and 1 pool is required for dishwashers.

Secondly, on the basis of the minimum requirements, the number and capacity of the pools should be further determined according to the scale of operation, that is, to meet the actual needs. (3) The tableware cleaning pool should be marked, if disinfectant powder or disinfectant water is used, the three pools can be marked with "cleaning pool, disinfection pool, and flushing pool" respectively. 4) After the cleaning and disinfection of dining utensils, they need to be stored in a closed manner to prevent secondary pollution.

Therefore, it is necessary to set up a closed cleaning cabinet and mark it, and the number of cleaning cabinets should be suitable for the scale of operation. How do you know if it's suitable? It is very simple to see if all the clean tableware can be stored in the cleaning cabinet during the non-dining period, if this is not saved, you need to increase the number of cleaning cabinets.

(5) The scale of the restaurant is too small, such as the area of less than 50 square meters, the general kitchen area is about 8 square meters and below, limited by the kitchen area, can not set up the specified number of fixed dishwashing basins as required, you can buy several mobile basins instead of fixed pools. It is not allowed to wash dishes on the floor and should be placed on the countertop. (6) If conditions permit, the disinfection and cleaning areas should be set up separately as much as possible, and smaller restaurants may not have compartments or partitions.

(7) For smaller restaurants, disinfection cabinets can be used to replace cleaning cabinets when meeting needs, and no special cleaning cabinets are set up.

Hello, a sink for washing vegetables, a sink for washing dishes, a pool for washing fish.