What sign does the hotel kitchen sink need?

Hotel kitchen pools should be marked with vegetable washing pool, meat washing pool, fish washing pool and dish washing place. At least three pools should be prepared at the dish washing place, and each pool should be marked with washing, disinfection and clean water. 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.

Relevant provisions of catering hygiene norms and standards

The scale and quantity of cleaning, disinfection and cleaning equipment and facilities should meet the needs. Tableware should be disinfected by thermal method except for reasons such as material and size.

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.

Extended data:

Health management system

The food safety management system mainly includes: the health management and training management system for employees, the cleaning, disinfection and maintenance system for processing and business premises, facilities and equipment, the voucher and ticket system for the purchase of food, food additives and food-related products, the incoming goods inspection and ledger recording system, the operating procedures for key links, the management system for kitchen waste disposal, the food safety accident prevention, emergency plan and accident reporting system, and the complaint acceptance and handling system.

Establish a management system for kitchen waste treatment and classify kitchen waste. After each meal, the waste should be removed in time, and the containers after removal should be cleaned in time and disinfected if necessary. Kitchen waste should be handed over to the collection, transportation and disposal units or individuals approved or filed by the relevant departments for treatment. The establishment of kitchen waste disposal ledger, detailed records of the type, quantity, destination and use of kitchen waste, and regularly report to the regulatory authorities.

Baidu Encyclopedia-Hygienic Code for Catering Industry