Do you know how is the preventive requirements for your restaurant resumption of epidemic situation - Guideline 1

Starting today, we will continue to introduce you some tips.
Guideline1:Strengthen the sanitation and disinfection of restaurants

High frequency contact with public parts:

• Door handle, faucet, seat armrest, elevator switch, elevator armrest.
• Countertops, etc., available chlorine concentration is 250mg/L~500mg/L. The disinfectant or wipe the key parts with 75% alcohol twice a day.
• Moisten the floor of the restaurant with disinfectant with an effective chlorine concentration of 500mg/L once a day.
  
• The preferred physical sterilization method for tableware, tea cups and other supplies, that is, circulating steam at 100℃ for 10 minutes, boiling Sterilization for 10 minutes, or using ozone tableware disinfection ultraviolet-ozone tableware disinfection cabinet, ultraviolet disinfection box, automatic washing disinfection dishwasher Method disinfection. It can also be chemically disinfected, soak in disinfectant with an effective chlorine concentration of 250mg/L~500mg/L, and it needs to be thoroughly cleaned again.
  
• When making food,raw and cooked operating utensils are cleaned and disinfected separately; cookware such as knives and cutting boards should be cleaned and disinfected after use. It is preferred to use circulating steam at 100℃ for 10 minutes or boiling disinfection for 10 minutes.The heat-resistant chemical disinfection method can be used. The disinfectant with an effective chlorine concentration of 500mg/L can be immersed for 30 minutes and then used after cleaning.
  
  

Well,it is over today.We will introduce the Guideline 2 next time.To be continued...