Filling in the kitchen disinfection record book is an important step to ensure food safety and hygiene. In each disinfection operation, first record the date and specific disinfection time to ensure the accuracy and timeliness of the record. According to the actual situation of the kitchen, list the items that need disinfection, such as countertops, cutting boards, tableware, kitchen utensils and so on. For each disinfection operation, record the name, concentration and usage of the disinfectant used. Ensure that the disinfectant used meets the hygiene standards and is diluted in the correct proportion. Record the names or numbers of disinfection operators, so as to trace the responsibilities and coordinate the work. Mark the results of disinfection operation in the record book, such as whether the expected disinfection effect has been achieved. After each disinfection operation is completed, it should be signed by the person in charge or relevant personnel to ensure the traceability of disinfection operation and the distribution of responsibilities. When filling in the kitchen disinfection record book, we should ensure the accuracy, completeness and standardization of the record. At the same time, according to the requirements of local health departments or relevant laws and regulations, make corresponding records and keep them for future inspection and review.