Requirements of Shanxi Taigu Supervision Bureau for Hotel Kitchen

1, kitchen environmental sanitation requirements: the kitchen should be kept clean and tidy, free of peculiar smell, garbage and sewage, and the floor, wall, ceiling, equipment and utensils. It should be cleaned and disinfected regularly.

2. Food safety requirements: Hotel kitchens should strictly follow the requirements of food safety laws and regulations to ensure food hygiene and safety. Food should be stored in a dry, ventilated and odorless place to avoid contact with toxic and harmful substances.

3. Requirements for kitchen equipment: The kitchen equipment shall meet the national standards, and the equipment shall be inspected, maintained and maintained regularly to ensure the normal operation of the equipment.

4. Requirements for kitchen staff: The hotel kitchen should be equipped with professional chefs and service personnel. Chefs should have relevant health certificates, food safety knowledge and operational skills, and service personnel should have relevant service skills and etiquette quality.