What is the standard for catering license to go to the sink?

There are three ways to mark the pool in the restaurant: the first way is to mark the word "washing", the second way is to mark the word "scrubbing" and the third way is to mark the word "cleaning".

Corresponding to the corresponding functions, residue goes in a pool, oil goes in a pool, and 84 disinfectant is soaked in a pool.

Food and beverage licensing kitchen pool with chemical disinfection, there should be at least 3 special pools. All kinds of pools should be clearly marked to indicate the purpose.

The tableware cleaning and disinfection pool should be dedicated and separated from the food raw materials, cleaning utensils, tools and container cleaning pools that come into contact with indirect food. The pool should be made of impervious materials such as stainless steel or ceramics, which is not easy to scale and easy to clean. If chemical disinfection is used, there should be at least 3 special pools. All kinds of pools should be clearly marked to indicate the purpose.

Food processing areas shall not store articles unrelated to food processing, and facilities and equipment shall not be used for purposes unrelated to food processing. The cleaned and disinfected facilities and tools should be stored in the cleaning facilities to avoid re-pollution.

Extended data

All equipment and tools used in food processing areas and those that may come into contact with food should be made of materials that are non-toxic, tasteless or odorless, corrosion-resistant, resistant to mildew and conform to hygiene standards. The structure of equipment and tools that are not in contact with food should also be easy to keep clean.

In principle, wooden materials shall not be used for food contact surfaces (except those required by the process). If wood materials must be used, make sure that they will not pollute the food.

Tools and containers used for raw materials, semi-finished products and finished products should be separated and clearly marked; Tools and containers used for cutting and mixing meat, aquatic products and plant foods in raw material processing should be separated and clearly marked.

Baidu Encyclopedia-Hygienic Code for Catering Industry