Canteen washing process, canteen washing process five steps

Vegetable cleaning work is inevitable in families, factories, and enterprise canteens, and only cleaned vegetables can be made into healthy and qualified meals. Today, I would like to introduce to you some of the work processes of vegetable cleaning in the canteen.

Preparation. Use dish soap first.

Wash the washing board, prepare baskets, cutting boards, knives, waterproof aprons, etc. Workers can only enter the operation room when they are dressed and hated.

Acceptance, pesticide testing.

After the vegetables are purchased from the place of purchase, they must be inspected and tested according to the order.

Sorting vegetables: According to the different types of vegetables, the sorting of vegetables is carried out. For leaf vegetables, remove the roots of the vegetables, old leaves, yellow leaves, old skins, old tendons, and sundries, and throw them into the trash. Leafy vegetables.

Vegetables need to be dismantled first, take out the dirt, and then throw the selected vegetables into the cabbage basket, and "wash before cutting" before cleaning to avoid the loss of nutrients and secondary pollution.

1. Secondary cleaning.

Vegetables are washed by shaking in water, and the roots are facing up when the faucet is rinsed, and the residue of pesticides is reduced through the impact and vibration of water. For yellow stems and melon vegetables, you can soak them in warm water for 1-2 minutes, and then scrub them with soft tools to clean all aspects of vegetables and fruits, and then rinse them with water, and if necessary, they can also peel and wash. For leafy vegetables such as Chinese cabbage and cabbage, the ordinary brine blister has no obvious force, and the solution is to remove the outer leaves, and clean the inner leaves one by one.

After a wash, soak the vegetables in clean water again for 15 minutes, and then remove the water. Be careful not to produce secondary pollution in the process.

Processing. The vegetables that control the water are sorted and packaged, and the main steps are freshness and dehydration.

Sterilized, packaged, refrigerated, sold.

The size of the processed vegetables is also one of the important factors affecting the quality of the product, the smaller the cut or the larger the cutting area, the worse the preservation of the vegetables. Unprocessed vegetables are not easy to spoil, but the cleaned vegetables are more likely to deteriorate, and the measures taken can add preservatives or isolate oxygen contact, and if possible, they can also be treated at low temperatures, which can maintain the freshness of vegetables to the greatest extent. After cutting vegetables, the sticky moisture will also affect the quality of the vegetables, and the lack of air circulation may also cause the vegetables to rot, so it is necessary to dry the vegetables with a fan for packaging treatment.

After the work is completed, the pool, the ground, the pool, the basket, the ground, the ground, the countertop, and the trench are all cleaned. Knives and cutting boards are cleaned and set aside.

Tableware must be cleaned and disinfected before use, and tableware that has not been disinfected or the disinfection effect does not meet the hygienic requirements shall not be used. It is forbidden to reuse disposable utensils.

Second, the configuration of special personnel for tableware cleaning and disinfection, operators should maintain good hygiene habits, wear neat work clothes and hats when on duty, wear masks when cleaning and disinfection, and wear gloves or hand washing and disinfection before entering the post.

3. Tableware, transportation, cleaning and disinfection, cleaning, and use should go through fixed channels and entrances and exits, and tableware cleaning and disinfection must be carried out in the canteen cleaning room, and the operation position shall not be changed at will.

Fourth, when cleaning tableware and utensils, it should be dedicated to the special pool, and the identification should be marked in the obvious position of the pool. In the process of cleaning and disinfection, tableware must be "one brush, two washes, three flushes, and four disinfections".

Fifth, the disinfection of tableware is mainly disinfection cabinet disinfection, special reasons and can not be thermally disinfected tableware, can be disinfected with chemical disinfectants, but must use a special pool for disinfection.

6. Strictly implement the tableware cleaning and disinfection process, and the disinfection procedures are carried out according to the 8 procedures of classification: residue removal, soaking, brushing, rinsing, disinfection, packaging and cleaning. The disinfection procedures of dining utensils that are not suitable for high temperature disinfection are classified into 9 procedures: residue removal, soaking, brushing, disinfection, rinsing, drying, packaging and cleaning. No reduction in any link shall be made.

Sterilized utensils must be placed in cupboards and the doors must be closed to prevent contamination.

There are three main links of cleaning and disinfection of dining utensils: cleaning, disinfection and packaging.

The first step is cleaning.

Remove the grease on the surface of the tableware first, then wash the dishes with detergent and finally rinse with water.

The second step is disinfection.

Disinfection can be divided into two types: physical disinfection and chemical disinfection.

Physical disinfection mainly uses heat disinfection, generally steam, boiling, infrared and other disinfection methods. Among them, the boiling steam sterilization method requires the tableware to be placed at a high temperature of 100 degrees for 15 minutes. The infrared disinfection method requires that the temperature be controlled above 120 for at least 30 minutes.

Chemical disinfection is mainly the use of chemical disinfection, generally using chlorine-containing disinfectant or 75% concentration of ethanol.

Soak the chlorine-containing disinfectant solution for 30 minutes and wash it with water, and wipe it directly with ethanol.

The third step is packaging.

After sterilization, the tableware is naturally filtered and dried in a vacuum state, and then vacuum-packed to facilitate the operation and release of tableware.

Hypochlorous acid disinfectant.

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How much is the disinfectant solution in general**.

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