Doing a good job in kitchen hygiene should start from the following aspects:
1. Always keep the environment inside and outside the kitchen hygienic. Pay attention to ventilation and air release, and clean up the dirt and garbage in time.
2. Kitchen furniture, cooking utensils and tableware should be cleaned and disinfected frequently. Arrange neatly.
3. All kinds of seasonings, fresh vegetables and fresh meat should be properly stored. Prevent odor deterioration.
Cleaning of tableware
1. The order of washing is: first wash the tableware without oil, then wash the tableware with oil. Wash the small dishes first and then the larger ones. Wash the dishes first, then the pots.
2. The disinfection methods of tableware are generally hot, boiled, bleached and steamed. Boiling disinfection is an ideal disinfection method for households.
3. The placement of tableware. The placement of tableware should be divided into categories. Bowl with bowl. The same type of tableware should be placed in the order of size and shape to avoid bumping.
4. Cleaning of cooking utensils. Iron cookware is prone to rust and should be placed under the faucet immediately after use. Scrub with a bamboo broom. If the iron pot has a fishy smell, add some vegetable leaves to the pot with water. Generally, boil it until it falls off and rinse it off to remove the fishy smell.
Cleaning of knives and chopping boards
1. The knife should be wiped clean with a clean cloth after use. Put it in a dry and safe place to avoid hurting people. If not used for a long time, the surface should be coated with a layer of butter.
2. The cutting board is best made of wood. Scrape clean after use to prevent mold growth.
