How to allocate the sanitary contract area of kitchen equipment

1. First, divide the contracting area: divide the whole kitchen into different areas, and assign each area to different workers for contracting work.

2. Secondly, formulate health standards: formulate corresponding health standards for the work assigned to each contract area to ensure that all staff are aware of the health requirements and operating specifications of each work.

3. Then, supervision and inspection: carry out health inspection on each contract area regularly, find problems in time and make rectification.

4. Finally, the summary of improvement: according to the problems found in the inspection and the feedback from employees, improve the health standards and operating norms in time.