2. There should be ultraviolet disinfection lamp in the cold dish room, hanging over the workbench about 2-2.5 meters from the ground. Ultraviolet lamp should be used to disinfect the air and table for 30 minutes before work, and regularly wipe the lamp tube with alcohol cotton, so as to avoid dust accumulation and make a good disinfection record every day.
3. There are hand washing facilities, disinfection liquid used for disinfection of hands and rags of practitioners, special containers for storage, and obvious marks. The dishcloth should be used exclusively and cleaned and disinfected after use.
4. There are special garbage cans with clean appearance and no fouling; garbage should be cleaned up in time, and garbage cans should be covered after use.
5. There are refrigeration facilities. Food stored should be fresh-keeping film or covered. Food trays should not be stacked.
6. Fly and dust-proof facilities.
7. Containers should be cleaned and disinfected before use, and should be stored without touching the ground.
8. Food utensils and containers should be cleaned and disinfected before use; buckwheat knives and cases must be separated and marked clearly; vegetable piers should be cleaned and disinfected after use and stored in a standing position.
9. Before operation, knives, cutting boards and tables should be disinfected. Before using cutting boards and cutting tools, effective disinfection should be carried out according to the following methods, and records should be made:
10. Smoking is strictly prohibited in the room. No unrelated persons are allowed to enter the cold dish room at will and eat in the cold dish room.
11. Private articles and sundries shall not be stored in the cold vegetable room or processed food; personal necessities and sundries shall not be brought into the special cooked food room.
12. Hand washing and disinfection, replacement and wearing of clean work clothes, hats and masks must be carried out before entering the cold dish room; disposable food gloves should be worn when cutting and matching.
13. Processing cold vegetables should first check the quality of food, raw materials are not fresh, not processed.
14. Vegetables and fruits can be washed before entering the cold vegetable room, and then washed with flowing water in the cold vegetable room before they can be cut.
15. Cold dishes should be cooked and eaten now, unsold cold dishes should be stored in cold storage, and cooked overnight before being sold.
16. Carved food ornaments shall not be reused or bonded with non-food raw materials.
17. No overlapping or overlapping storage after loading.
18. Clean up the floor, water pool, operating table and so on at any time to keep the cold dish room clean and sanitary.
19. Refrigerators should be cleaned once a week and defrosted regularly. Fruits and vegetables that are not cleaned should not be put in them. Fagopyrum food should be stored separately, and the temperature of refrigerators should be recorded.
20. Piers, knives and rags used for cutting must be used exclusively. Raw (meat) raw materials are prohibited from entering the cold vegetable room for processing.
21. Good hygiene should be maintained during preparation and prefabrication; waste and other rubbish should be kept in special bins at any time, and the lid of the barrel should be tightly capped to prevent rubbish spillover; workbenches, sinks, etc. should be wiped with rags at any time, piers and knives should also be wiped at any time to maintain cleanliness.
22. Clean the tools and containers and clean the special bathroom after work.
23. Before filing, soak and knead all the rags in hot alkali water. Remove and screw them out, then rinse them twice with clean water, and take them out to dry.
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