What markings are required for hotel kitchen sinks?

One rinse, two brushing, and three cleaning.

The kitchen sink mark on the catering license must have three or more: vegetables, meat, and seafood.

Restaurant Hygiene Management System

1. The a la carte restaurant and private rooms must be kept clean and tidy. The floor must not be cleaned after the tableware is placed or when customers are dining. Tableware that has not been used after the meal time must be recycled and cleaned.

2. When it is discovered or informed by a customer that the food provided has abnormal sensory properties or has deteriorated, the restaurant service staff should immediately replace the food and inform the relevant meal preparation personnel, who should immediately inspect the food. The replaced food and similar food will be handled accordingly to ensure the safety and hygiene of the meals.

3. Special tools must be used to sell directly imported food. Special tools should be sterilized before use and stored in the correct location. It is necessary to separate the payment of goods to prevent contamination.

4. Condiments for customers to obtain by themselves must comply with corresponding food hygiene standards and requirements.

5. Sterilized tableware must be used, and unsterilized tableware is not allowed to be placed on the table.

6. Clean and disinfect countertops, toothpicks, napkins, tea, etc. in a timely manner.

7. When serving dishes, fingers should not touch the food, and meal-sharing tools should not touch customers' tableware. Use tongs to hand small towels, take them back for cleaning and disinfection in a timely manner after use, take back used tableware in a timely manner, and wipe the countertop.

8. After work, clean the countertops, tables, chairs and floors to keep them clean and hygienic. Food raw material procurement certification system 1. Purchasers must carefully study the food procurement certification management system and be familiar with and master the food raw material procurement certification requirements.