Is the workflow of the dishwashing room in the restaurant one clean, two washing and three disinfect

No. It should be one washing, two brushing, three flushing, four disinfection, and five cleaning. Edible tools should be washed and kept clean after each shift, and the food (use) utensils should be "one wash", "two brushes", "three flushes", "four disinfections" and "five cleaning".

One wash: wash off the leftovers of the tableware, put them in the washing sink and wash them with detergent;

2. Brush the utensils with a brush or other cleaning tools;

Three-flush: Wash the utensils using detergent with clean water and rinse at least three times;

4. Disinfection: disinfection with high temperature, drug or infrared electronic disinfection cabinet;

5. Cleaning: Put the sterilized tableware in the cleaning cabinet, and seal it to prevent the entry of bacteria.

Hello, don't be stupid, you wash dishes like a family, the loss is about millions, the restaurant dishwashing is dishwasher, the grease is discharged into the underground water along with the water, and the kitchen waste is also poured into the special sewer.

One classification, two washing, three cleaning and four disinfection.