Can there be a drain pipe in the cold dish room of the hotel kitchen?

No, there will be a lot of bugs coming in and out of the sewer.

Kitchen cold dish room system:

First, the cold dish room is a place where cold dishes are specially cut. Do not process other catering foods and store items unrelated to cold dishes. Hygienic system of cold dish room. Chopboards, knives and containers used in cold dishes rooms are strictly prohibited from being mixed with other departments.

2. Before each operation in the cold dish room, the health attendant should turn on the ultraviolet germicidal lamp for half an hour to disinfect the air (when the relative humidity is above 70%, extend the disinfection to 1 hour), and at the same time turn on the air conditioner according to the temperature of the day, keep the indoor temperature below 25 degrees, and make relevant records.

Three, into the cold dish room operators must change clothes twice, wash their hands and disinfection, and put on a mask and work cap, mouth, nose and hair shall not be exposed. Non-cold dish operators are not allowed to enter the cold dish operation room without permission.

Four, cold dish room chef before cutting vegetables, clean countertops, chopping boards, knives and containers with chlorine concentration more than 250mg∕L chlorine preparation to wipe, chlorine preparation for more than 5 minutes.

5. The hot cooked food for making cold dishes should be cooled in the cold dish room, thoroughly cooled, and then put in the refrigerator for refrigeration. The temperature of cold storage should be controlled below 10℃, and the storage time should not exceed 48 hours (if the cold dishes are served but cannot be eaten immediately, the storage time should not exceed 8 hours). A special person is responsible for daily monitoring, and it is strictly forbidden to put cooked food that has not been completely cooled directly into the refrigerator for refrigeration.

Six, every year from April to 1 1 month during the production and supply of cold dishes, to deal with cooked meat and fish and other foods that are easy to cause deterioration, sampling 65438 000 grams (not less than 6 kinds) each time, and putting them in the refrigerator for 24 hours for future reference. Containers for storing samples must be cleaned and disinfected in advance.

7. Frozen cooked food should be heated by microwave oven (refrigerated within 6 hours) or cooked in a pot (refrigerated for more than 6 hours) before being cut or eaten.

Eight, cold dish room after each work, the use of mesa and utensils should be clean, dishcloth into the effective chlorine concentration of more than 250mg∕L chlorine preparation cleaning for more than 2 hours, dry, and timely clean the pool and the ground, leaving no health corner. The interior wall, glass window and screen window of the cold dish room should be cleaned at least once a week to maintain a good working environment.

Nine, cold dish room supervisor is responsible for health supervision, once there is deviation should be corrected immediately. Track and verify the processed cold dishes to determine whether the quality of cold dishes is qualified, and ask relevant personnel to rework the food that needs to be reworked.

Corrective measures taken and implementation effects shall be recorded on the Corrective and Preventive Measures Handling Sheet.