How to make a cleaning record in the bathroom of a catering service unit

The approximate content is, the date and time of cleaning, the content of cleaning (what things are cleaned), what concentration of detergent is used, and the name of the cleaning person. It's probably like this book and then record it line by line, you can ask the local health supervision institute or the food and drug supervision and administration department specifically, and they will give professional guidance.

Answer: Hello dear, you can record it according to a few points1There is no sewage on the table top and the ground, the two doors and windows are bright and clean without prints, the tableware should be clean and hygienic, the four dishwashing pools, disinfection pools and other equipment and facilities should be cleaned and tidy every day, the five freezers should be clearly marked raw and cooked, clean inside and outside, at least once a week in the window, six staple food cabinets, seasoning cabinets, vegetable warehouses, shelves and various containers are clean and hygienic, neatly placed, seven kitchen walls are cleaned at least once a month The range hood is cleaned at least once a week, and the ventilation is kept unimpeded.