Sanitation Management Measures for Kitchen Equipment and Facilities

Kitchen Equipment and Facilities Sanitation Management Measures

1. Purpose

To ensure that all kitchen equipment and facilities meet the hygiene and safety standards, this regulation is hereby established.

2. Scope of Application

Cleaning and sanitation services for kitchen drain pipes, exhaust fans, and all utensils in the preparation area.

Regulatory Guidelines

3.1 Kitchen Drain Sanitation

3.1.1 The sewage system must be maintained in perfect condition, with regular cleaning of the drains to ensure the system remains unobstructed.

3.1.2 Lift the manhole or drain cover, remove dirt adhered to the drain or floating in the manhole with a shovel; sprinkle alkali water in the trench, use hot alkali water in winter, and scrub with a stiff brush.

3.1.3 Clean away any dirt adhering to the manhole covers and inspection wells, scrubbing with a stiff brush dipped in alkali solution. 3.1.4 Rinse the manhole covers and inspection wells together with clean water; use hot water for thorough cleaning during winter.

3.1.5 Cover the manholes and well covers, and clean the ground around the drainage ditches and wells.

3.1.6 At the end of each summer workday, thorough cleaning of the drainage ditches and manhole covers should be conducted to prevent backflow of wastewater and the proliferation of microorganisms, bacteria, mosquitoes, and flies. In winter, it is generally recommended to clean 2 to 3 times a week, or schedule regular cleanings based on the actual condition of the drainage system.

3.1.7 Sanitation requirements for the drain include maintaining a odorless, gas-free environment, free of blockages, and ensuring that the drain cover and well surface are free of dirt and grease, clean and dry.

3.2 Kitchen油烟Exhaust Equipment

3.2.1 The exhaust hood for grease should be wiped from the inside out and from top to bottom. First, use a rag soaked in detergent to wipe it, followed by a clean damp rag, and finally, a dry rag.

3.2.2 The exhaust fans inside the smoke exhaust ducts and the induction fans at the duct openings should also be cleaned and dusted regularly.

3.2.3 The smoke exhaust hood should be wiped clean thoroughly at the end of each shift and cleaned completely once a week.

3.2.4 There are two methods for cleaning exhaust equipment: routine cleaning and one-time cleaning.

Routine cleaning involves assigning fixed personnel to wipe down the exhaust ventilation equipment of the kitchen on a scheduled basis during operation. Use clean cloths to wipe from the inside out and from top to bottom.

(2) One-time cleaning refers to a thorough and comprehensive wipe-down of the exhaust hood equipment at the end of each workday. The method involves first wiping the equipment from the inside out with a cloth dampened with detergent, followed by a second wipe-down of the same from the inside out using a clean cloth, to ensure the exhaust hood equipment is clean and hygienic.

3.3 Kitchen Preparation Area Sanitation

All utensils, tableware, and condiment dishes in the preparation area must undergo rigorous sterilization.

3.3.2 Ensure kitchen ventilation while also considering the provision of food warming equipment and facilities for fly and dust prevention.

3.3.3 The kitchen should not have too many doors and windows; just enough for the transfer of food and dishes.

3.3.4 Foot-operated sink with running water should be provided in the food preparation area.

3.3.5 The shelves and workstations in the prep kitchen should be wiped clean of any spills or debris during use, and a thorough cleaning should be conducted at the end of each meal.

3.3.6 The ground should be cleaned and wiped after each meal according to the cleaning requirements.

At the end of each business day, turn on the ultraviolet light for 20-30 minutes to conduct disinfection and sterilization procedures.