Common methods for disinfecting tableware

What are the common methods of disinfection.

1、 Boiling disinfection: Place the cleaned tableware in boiling water for 2-5 minutes for disinfection;

2、 Steam disinfection: Place the cleaned tableware into a steam cabinet or box, raise the temperature to 100 ℃, and disinfect for 5-10 minutes;

3、 Oven disinfection: such as infrared disinfection cabinets, the temperature is generally around 120 ℃, and disinfection takes 15-20 minutes;

4、 Chemical disinfection: Even if tableware disinfectant is used to stop tableware disinfection.

Request for chemical disinfection:

1. The selected disinfectant must be a tableware disinfectant approved by the health administrative department, and non tableware disinfectants cannot be used to stop tableware disinfection;

2. The concentration of disinfectant used to stop disinfection of tableware must reach the concentration specified in the product manual;

3. Soak the tableware in disinfectant for 10-15 minutes, without exposing the liquid level of the disinfectant;

4. After disinfecting the tableware, the residual disinfectant on the surface of the tableware should be removed with running water to eliminate any odors. When using chemical disinfection, the disinfectant should be updated at any time and should not be reused for a long time.

5、 Dishwasher

When using a tableware washing and disinfection machine to stop tableware washing and disinfection, the following issues should be noted:

1. The placement of tableware on the washing rack should meet the requirements set, and should not be piled up or placed randomly to avoid affecting the effectiveness of washing and disinfection;

2. The working water temperature of the washing machine should be controlled at around 80 ℃;

3. Washing and disinfecting solutions should be temporarily prepared and changed at any time;

After the disinfection is terminated, the effectiveness of washing and disinfecting tableware should be checked. If the hygiene requirements cannot be met, washing and disinfecting should be stopped again;

5. Dishwashers should be regularly inspected and maintained in their normal working condition.

6、 Standard for washing and disinfecting tableware:

1. The tableware has a shiny appearance, no oil stains, no odors, and is dry.

2. The residual amount of sodium alkyl iodate on tableware is less than 0.1mg/100 square centimeters, and the free residual chlorine is less than 0.3mg/L.

3. If the number of coliforms on tableware is less than 3 per 100 square centimeters, no pathogenic bacteria shall be detected.