How to divide the restaurant pool into zones?

How to mark the three sinks in the restaurant: the first one is marked with the word "rinse", the second one is marked with the word "scrubbing", and the third one is marked with the word "cleaning".

Corresponding to the corresponding functions, there is a pool for removing residues, a pool for removing oil stains, and a pool for soaking in 84 disinfectant.

If the kitchen sink in a catering license adopts chemical disinfection, at least 3 dedicated sinks shall be provided. All types of pools should be clearly marked to indicate their purpose.

The pool for cleaning and disinfecting tableware should be dedicated and separate from the pool for cleaning food raw materials, cleaning utensils, and tools and containers that come into contact with non-direct food. Pools should be made of impermeable materials, such as stainless steel or ceramic, that are resistant to scale buildup and easy to clean. If chemical disinfection is used, at least three dedicated pools will be provided. All types of pools should be clearly marked to indicate their purpose.

Items unrelated to food processing shall not be stored in the food processing area, and facilities and equipment shall not be used for purposes unrelated to food processing. Facilities and tools that have been cleaned and disinfected should be positioned and stored in cleaning facilities to avoid re-contamination.

Extended information

All equipment and tools used in food handling areas and that may come into contact with food should be non-toxic, odorless or odorless, corrosion-resistant, not prone to mold, and comply with Made of hygienic standard materials. Equipment and tools that do not come into contact with food should also be constructed so that they can be easily kept clean.

In principle, wooden materials are not allowed to be used on food contact surfaces (except when required by process requirements). When wooden materials must be used, it should be ensured that they will not contaminate 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 meat, aquatic products, and plant foods during raw material processing should be separated and marked. Obvious distinguishing mark.

Baidu Encyclopedia-Hygiene Standards for Catering Industry