How to improve the sanitary quality of hotels?

1. In-store environment: there is no garbage, in addition to color matching, indoor table furnishings and other decorations to improve service level.

2. Kitchen hygiene: there are enough shelves, raw food is strictly separated from semi-finished products and cooked food, and utensils for holding raw, cooked, fish and semi-finished products are strictly separated in color or shape to ensure the safety of food processing; "Cleaning after work", that is, after each processing, all utensils must be cleaned and placed neatly. The specific resettlement principles refer to the Management System for Five Catering Personnel;

3. Personal hygiene: All personnel shall work in dressing the according to the division of labor, and each person shall change at least 2 sets of clothes. I don't need to say more about hair and nails.

These contents can be found in the five permanent management books of catering hotels.