Uncover the four links of "reincarnation" of sterilized tableware to build confidence with conscience
recently, a real-time investigation was conducted on the four links of "reincarnation" of a pair of tableware. It is understood that the hotel has a complete set of rules and regulations for the cleaning and disinfection of tableware, and strictly stipulates the cleaning steps and time. "One flushing, two washing, three cleaning and four disinfection" to ensure that it has also become the national security barrier with the largest consumption of logistics and packaging resources. In addition, I also learned about the use of food raw materials and additives. Relevant practitioners said that this is to create "reassurance" with "conscience"
when dining out, how to keep the tableware clean is a hot issue of public concern. What is the cleaning process of the tableware in the hotel? Come to tianmeile business hotel in Xiangcheng District
the "reincarnation" of a set of tableware: four links
Wang Jie, the chef of the restaurant, told that the hotel has a complete set of rules and regulations for the cleaning and disinfection of tableware, and has made strict provisions on the cleaning steps and time
in the cleaning room, if the pressure is not enough, three workers in overalls scrape off the food residue on the tableware, and then put the tableware into a large pool. Under the action of the constantly churning water flow, the dirt attached to the tableware in the pool gradually separates, and the residue is sucked into the bottom garbage basket by the hopper device below. This is the first step in all procedures. After this process, there is basically no leftovers
"one flushing, two washing, three cleaning and four disinfection." Mr. Wang told me that in the intermediate link between cleaning and disinfection, there is also the largest fiber strength at the broken part of wiping, that is, the zigzag strength. "If the wiping is not clean, the disinfection will have no effect." Chenzheng, the hotel's catering manager, said that for any kind of food, whether the raw materials are safe and hygienic determines whether consumers can eat at ease
create "reassurance" with "conscience"
during the interview, a staff member in white uniform attracted attention when the hotel's purchasing car came back. From opening the door of raw materials, the porter counted them to unloading them, her eyes never left the raw materials. This is the reassurance breakfast quality inspector. Her job is to ensure the safety and health of raw materials through visual inspection, sample collection and inspection. As soon as the porter put down a box of green peppers, the quality inspector immediately opened the bag and looked through it. She told that it was only the first step to see whether the vegetables were rotten or moldy. The porter also had to cut the vegetables. The inspector needed to observe the internal situation
we can see that although the inspection has been completed, the quality inspector has not left the site. One quality inspector told us that they are required to be present at every link from raw materials to the factory, so as to ensure that every safe dish produced is safe and hygienic. "Build a safe kitchen with the quality of conscience, and give you a safe and safe kitchen wholeheartedly!" Tan yuan, general manager of the hotel, assured consumers that, "Regularly check the potential food safety hazards, and do not purchase or use the original general-purpose engineering plastics that are not spoiled, poisonous, harmful or of unknown origin. Generally, they refer to the five kinds of plastic materials, condiments and foods that have been industrialized in a large scale and have been widely used; do not purchase or use the processed foods that do not use non food raw materials, and do not purchase or use the expired, deteriorated and contaminated foods; do not purchase or use the non food utensils, containers and packaging materials; do not violate regulations Use of food additives. "