Hotel cold meat cold dishes kitchen supplies design points

First, the hotel kitchen supplies cold and hot dishes to meet the "five characteristics" (special staff, special room, special tools, special disinfection, special refrigeration) requirements, non-professional personnel can not enter the cold and hot dishes processing room.

Two, into the kitchen supplies - before the refrigerator, before entering the second change, hand washing, personal hygiene in line with the standard requirements. Before going into the freezer, remove the second overalls and change the overalls.

Three, the indoor use of independent air conditioning, kitchen supplies set a thermometer, indoor temperature control in 25°C below.

Four, soy sauce and cooked food will be processed on the same day, cold cut food will be served as meals, cut after the storage time will be as short as possible. Before cutting and packaging food, kitchen supplies must be cleaned and opened to prevent food contamination. Cold food consumed during important events should be stored in sterile kitchen supplies containers for 48 hours after processing.

The hotel kitchen is divided into main food warehouse, auxiliary food warehouse, high and low temperature cold storage, meat rough processing area, vegetable rough processing area, non-staple food operation room, staple food operation room, purification room, second dressing room, cold food room, preparation room, 13 function rooms, such as restaurant and dressing room.