The first station of canteen management
Cleaning Group Responsibilities
1. Leader
A, according to the manufacturer requires organization-wide group members to do the cleaning, washing and supervise and guide the work crew.
B, human arrangements, coordinating other groups, in a timely manner to provide clean and sanitary utensils.
C, responsible for tableware disinfection work; before feeding utensils should be sent to designated locations.
D, participate in weekly large cafeteria cleaning.
E, complete and arrange temporary charge of other work assigned.
2. Members of the dishes
A, is responsible for cleaning utensils.
(1) cleaning, to go through the initial wash, detergent to clean, fresh water to clean, disinfect four treatment processes. Cutlery inside and outside should be clean, dry, no oil, no detergent bubbles. Damaged meal should be recycled, not reused.
(2) should save water, do not be shut tap water should be used to prevent scalding accidents.
(3) After cleaning, you should promptly clean sink and around the aisles. .
B, to assist the head of the preparatory work to do dishes and tableware disinfection before feeding.
(1) After cleaning utensils must be disinfected according to regulations. Before feeding utensils should be required to use the site to focus neatly, and with a clean white cloth covered health.
(2) the removal process should protect cutlery, tableware not touch the inside.
(3) When feeding, we must ensure an adequate supply of cutlery.
C, is responsible for recovering the used utensils.
D, participate in weekly large cafeteria cleaning.
E, complete other tasks assigned by the temporary good leader.
3. Cleaner
A, in charge of restaurant hygiene, specific requirements are:
(1) ground without garbage debris, no water, clean and fresh.
(2) sets of stool postprandial timely desktop clean, clean, clean, desk and stool cloth to be used separately. Wiping cloth must be divided dry and wet two.
(3) walls, doors, windows, fans, lamps, etc. on a regular basis (usually Saturday) cleaned once, can not have cobwebs and dust. Operating room and the restaurant's glass doors, glass walls must be kept clean and bright.
(4) every two days to clean countertops, floor cleaners, try to make no flies, mosquitoes, cockroaches and other restaurant. The restaurant can not leave health corner and gray areas.
B, in charge of the restaurant and kitchen tidy surrounding environment
C, the restaurant's garbage to the designated location.
D, participate in weekly large cafeteria cleaning.
E, complete other tasks assigned by the temporary good leader.
