Kitchen hygiene in catering contracts is a reflection of the professionalism of the catering company. Here is an introduction to the kitchen hygiene guidelines in catering contracts:

In accordance with the food hygiene standards of the May Fourth System, after using bowls, plates, chopsticks, and spoons, these utensils must undergo a five-step process: washing, scrubbing, disinfecting, and cleaning. Utensils that have not been disinfected are not permitted for reuse.

2. Regularly clean the trash bins and maintain a odor-free environment.

After the meal, promptly clean the vegetable sales counter and window, wash plates and boxes, neatly place them in designated spots, and immediately clean the floor and canal to ensure the drain is clear of oil residues.

4. Knives, cutting boards, buckets, basins, baskets, stoves, pots, cloths, and other kitchenware should be cleaned and wiped. Maintain the cleanliness and regularity of kitchenware. Raw and cooked foods, knives, cases, cold cuts, and kitchenware must be used separately and clearly labeled.

5. Avoid long-term storage of various seasonings; discard expired ones, and regularly clean all utensils.

After chopping vegetables, waste should be promptly collected, work surfaces and floors should be cleaned, and meat and vegetable cutting machines should be washed.

7. Shelves, canopy hoods, steam cabinets, stoves, sink, dishwashing sink, cleaned daily.

8. Eliminate sanitation blind spots to prevent contamination by pests such as rats, flies, and cockroaches.

After all work is completed, the control panel and floor must be cleaned first, followed by rinsing.

All ingredients and utensils used for serving food must never be placed directly on the ground.

Sanitation and disinfection of the sewers is conducted daily.