Hygienic standard of hotel

The sanitation of restaurants mainly includes the sanitation of environment, tableware, service tables, restaurants and public areas in which restaurants are responsible.

1. The environmental sanitation of restaurants refers to the floors, walls, ceilings, doors and windows, lamps and various decorations, including paintings and handicrafts.

1, ground sanitation:

No matter what material is used, the floor should be kept clean. For example, the marble floor should be cleaned every day and waxed and polished regularly. Clean the floor every day, wipe it with an oil mop, remove the old wax regularly, add new wax and polish it. If the dining room floor is carpeted, it should be vacuumed two or three times a day.

2, wall and ceiling hygiene:

Dust should be removed regularly, and wallpaper pasted on walls and ceilings should be wiped regularly with clear water to ensure cleanliness and beauty.

3, door and window glass hygiene:

Wipe it once a week, and wipe it in time on rainy or windy days. Lamps and decorations should be thoroughly wiped and cleaned regularly.

Second, the tableware hygiene

Wipe carefully with a clean cloth before each meal. Table service items, such as seasoning racks, should be cleaned before meals. The seasoning bottle should not be touched, and the water in the tea bottle should be changed every day.

Three. Hygiene of service table

Clean the desktop carefully after each meal, put the utensils ready for dinner in order, pay special attention to eliminate cockroaches, and change the padding cloth or paper frequently.

Fourth, the hygiene outside the dining room.

Arrange meals and keep seasoning cabinets and furniture cabinets clean and orderly.

Verb (abbreviation for verb) The public health area of the restaurant.

Generally, it refers to the outdoor lounge and nearby corridors, which should be carefully cleaned.

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