Hotel hygiene standards

Restaurant hygiene mainly includes the hygiene of the environment, table utensils, service tables, food preparation rooms and public areas for which the restaurant is responsible.

1. The environmental sanitation of the restaurant refers to the restaurant’s floors, walls, ceilings, doors, windows, lamps, and various decorations, including hanging paintings, handicrafts, etc.

1. Floor hygiene:

No matter what material the floor is made of, it should be kept clean. For example, marble floors should be cleaned every day and waxed and polished regularly. The floor should be cleaned every day, wiped with an oil mop, remove old wax regularly, apply new wax and polish it. Dining floors such as carpets should be vacuumed 2 to 3 times a day.

2. Hygiene of walls and ceilings:

Dust should be removed regularly, and wallpapers posted on walls and ceilings should be wiped regularly with clean water to ensure cleanliness and beauty.

3. Hygiene of door and window glass:

Wipe it every week, and wipe it in time on rainy or windy days. Lamps and various decorations should be wiped and cleaned regularly and thoroughly.

2. Hygiene of table utensils

Wipe them carefully with a clean cloth before each meal. Table service supplies, such as condiment racks, must be cleaned before meals. Condiment bottles should not be stained. Seal, the water in the tea bottle must be changed every day.

3. Hygiene of the service table

The table should be cleaned carefully after each meal, and the food preparation utensils should be placed in an orderly manner. Special attention should be paid to eliminating cockroaches, and the mat should be changed frequently. Cloth or paper pad.

4. Hygiene outside the food preparation room

It is necessary to organize the meals and keep the food preparation and spice cabinets and furniture cabinets clean, tidy and orderly.

5. The public and sanitary areas of the restaurant

Generally refers to the outside of nearby lounges, corridors, etc., which must be carefully cleaned.

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