解析厨房器具卫生的重要性! - 济南商务厨具厂家

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解析厨房器具卫生的重要性!

来源:http://www.yaguanchuju.com.cn添加时间:2018-11-21 15:15:25
  厨房器具卫生是居家保洁中的难点和重点,。
  Hygiene of kitchen utensils is the difficulty and key point in home cleaning.
  1.基本要求
  1. basic requirements
  家庭清洁中,厨房的清洁卫生占主要地位,厨房清洁卫生包含食物卫生、餐具卫生、存储卫生、个人卫生、厨房环境卫生和厨具卫生,厨房的卫生与否和人的健康有很大联系,俗话说“病从口入。”这儿的病就是指被污染的食物对人体健康的影响。做好厨房卫生应从下述几个方面着手:
  In family cleaning, kitchen hygiene occupies the main position. Kitchen hygiene includes food hygiene, tableware hygiene, storage hygiene, personal hygiene, kitchen environmental hygiene and kitchen utensil hygiene. Kitchen hygiene is closely related to human health. As the saying goes, "illness comes from mouth". The disease here refers to the effects of contaminated food on human health. Kitchen hygiene should be done in the following aspects:
  (1)经常坚持厨房表里的环境卫生,注意通风放气,及时打扫污物垃圾。
  (1) always adhere to the environmental hygiene in the kitchen, and pay attention to ventilation and deflation.
  (2)厨房家具、炊具、餐具要经常清洗、消毒。摆放整齐。
  (2) kitchen furniture, cooking utensils and tableware should be cleaned and sterilized regularly. Put it neatly.
  (3)各种调料、鲜菜、鲜肉要妥善寄存,防止串味蜕变。
  (3) all kinds of condiments, fresh vegetables and fresh meat should be stored properly to prevent flavour from metamorphosis.
  2.餐具的清洁
  2. cleaning of cutlery
  (1)洗刷的次序是:先洗不带油的餐具后洗带油的餐具。先洗小件餐具后洗大件餐具,先洗碗筷后洗锅盆。
  (1) the order of washing is: first wash the utensils without oil, then wash the tableware with oil. First wash small pieces of tableware, wash large pieces of tableware, wash the dishes first, then wash the pot.
  (2)餐具的消毒办法一般采用烫、煮、漂、蒸。煮沸消毒是家庭理想的消毒办法。
  (2) disinfection of tableware is usually done by blanching, boiling, bleaching and steaming. Boiling disinfection is the ideal way to disinfect the family.
  (3)餐具的摆放。餐具的摆放应分门别类:碗与碗放在一起、同类型的餐具按照大小及形状次序放好,防止磕碰。
  (3) the placement of tableware. The placement of tableware should be divided into different categories: bowls and bowls together, the same type of tableware should be placed in order of size and shape to prevent knocking.
济南厨房设备
  (4)炊具的清洁。铁制炊具简单生锈,用完应立刻放在水龙头下,用竹帚冲洗。如果铁锅有腥味,可在锅中加水放些菜叶,一般煮开到掉冲净即可除掉腥味。
  (4) cleaning of cooking utensils. Iron cooking utensils are simply rusty. They should be put under the faucet immediately and washed with bamboo broom. If the iron pot has a fishy smell, you can add water to the pot and put some vegetable leaves. Generally, you can remove the fishy smell by boiling them until they are washed out.
  3.刀具和案板的清洁
  3. cleaning of cutting tools and boards.
  (1)刀用完后应用干净的布擦洗干净,放在干燥、安全处,防止伤人:如果长时间不用,表面应涂上一层黄油。
  (1) After the knife is used up, clean it with a clean cloth and put it in a dry and safe place to prevent injury: if it is not used for a long time, the surface should be coated with butter.
  (2)菜板最好用木质的,运用结束应刮净,以防止生霉菌。
  (2) the chopping board should be finished with wood and should be scraped to prevent mould.
  4.碗筷的清洁
  4. cleaning of bowls and chopsticks
  碗筷是寄存餐具的地方,应该经常进行擦洗以坚持清洁,防止餐具二次污染。应定时将碗柜内的物品拿出。用洗洁剂彻底清洗一次。
  Chopsticks and bowls are places where tableware is stored. They should be washed regularly to keep them clean and prevent secondary contamination of tableware. The items in the cupboard should be taken out regularly. Rinse thoroughly with detergent.