How to manage disinfection tableware?

The use and existence of sterilized tableware are closely related to our life. Generally, when we eat out, the tableware of the ordinary small restaurants are ordinary white porcelain, and some of them will be printed with advertisements, when entering a large hotel, tableware is a tool representing the image of the hotel, so it will be more delicate, and its storage is relatively strict. 1. If the number of disinfection tableware is damaged or the waste tableware is damaged, it should be strictly recorded. If you want to add tableware, you should follow the material procurement procedures. 2, disinfection tableware classification registration management. More valuable tableware warehouse management unified management; Ordinary tableware is kept by a special person set by the foreman, while daily tableware is kept by a specific waiter. 3, according to the responsibility, entry, so that the operation is orderly, the account is consistent, the responsibility is cutting edge, punishment is based. 4. The storage of tableware is divided into three levels of responsibility system. That is, centralized custody, regional custody and post custody from high to low. Centralized custody is the responsibility of the hotel's warehouse management personnel, and management is carried out according to the warehouse management regulations; While the regional safekeeping is in the charge of the Foreman, who manages the procedure of the tableware; The post custody is specific to the service personnel of each post, and is distributed to the customer according to the actual number of uses. General small restaurants are sterilized by heat, while these larger hotels will use professional equipment to disinfect and clean tableware, thus realizing large-scale treatment and saving time. No matter which disinfection method, as long as the disinfection tableware meets the hygiene standards, it is OK, and then the disinfection tableware is sorted and placed to avoid damage. Small editor: fir