How should tableware be disinfected?

Dishes and chopsticks commonly used in our daily life often leave a lot of bacteria such as Enterobacter, Helicobacter and Aspergillus flavus because of incomplete disinfection. Tableware and chopsticks that are not thoroughly cleaned and disinfected are the main ways to spread gastrointestinal bacteria, so the disinfection of tableware (chopsticks) is very important.

? Traditional disinfection method: Use disinfection products special for tableware to soak tableware. Its main purpose is to destroy the environment where bacteria grow and achieve the function of disinfection and sterilization. Generally speaking, sodium dichloroisocyanurate and dichloroisocyanuric acid are the main components of such products.

Operation method: According to disinfection products's instructions, wash the tableware after soaking for a long time.

Sterilization by autoclave: the principle of sterilization is to use high pressure and heat energy to sterilize, which is the most commonly used physical sterilization method at present.

Operation method: add clean water to the pressure cooker and put the cleaned tableware together; Power on until the pressure cooker is inflated, and then cook for 15 minutes or more.

Boiling sterilization method: refers to adding enough water into the pot, boiling and putting the tableware to be disinfected; Boiling 10-20 minutes can kill most bacteria.

Dishwasher disinfection: cleaning is the main function, disinfection is the auxiliary function.

How to operate: After use, you can put the tableware in the dishwasher, which integrates cleaning and disinfection. It does have disinfection effect, but it is not thorough enough.

Disinfection cabinet disinfection: the best effect. At present, there are three options: ozone, ultraviolet and high temperature disinfection.

Operation method: tableware needs to be thoroughly cleaned; Drain excess water or dry it with a clean towel; Code into the disinfection cabinet and start disinfection. Disinfected tableware can be used directly without cleaning.

The size and quantity of cleaning, disinfection and cleaning equipment and facilities should meet the needs (except for those that cannot be used due to materials and size). )

1. Equipment and appliances used for cleaning, cleaning and disinfection should be kept in special places.

2 tableware cleaning and disinfection pool should be dedicated, and separated from food raw materials, cleaning utensils, tools and container cleaning pools that come into contact with indirect food. The water tank should be made of impervious materials such as stainless steel or ceramics, which are not easy to accumulate scale and easy to clean. If chemical disinfection is used, there should be at least 3 special pools. All kinds of pools should have obvious signs to indicate their purposes.

3. If automatic cleaning and disinfection equipment is adopted, the equipment shall be equipped with temperature display and automatic adding device for cleaning and disinfection.

4. The detergents and disinfectants used shall comply with GB 14930. 1 Hygienic Standard for Detergents for Food Tools and Equipment and GB 14930.2 Hygienic Standard for Washing Disinfectants for Food Tools and Equipment and other relevant food safety standards and requirements.

5. Detergents and disinfectants should be stored in special facilities.

6. Cleaning facilities specially used for storing sterilized tableware should be set up with obvious signs, and its structure should be closed and easy to clean.

7. Where centralized disinfection tableware is provided, a system of claiming certificates, tickets and inspection shall be established, and the business license of centralized disinfection unit of tableware and the disinfection certificate of tableware shall be obtained, and whether the packaging and identification of tableware are complete shall be inspected.

8. Don't use unwashed tableware.

Ozone water disinfection: Hyzone Haizhong's ozone water sterilizer uses ozone water for disinfection and sterilization, and its sterilization principle is different from that of traditional disinfection products. Ozone water disinfection is a biochemical oxidation reaction, which will not leave any residue or cause harm to human body after disinfection. It is a very green sterilization method and can be widely used for food disinfection and tableware disinfection.

Ensure the efficiency of sterilization and disinfection, and the installation, arrangement, use and maintenance are very simple and convenient.

Application of tableware disinfection in catering industry;

1976 us environmental protection agency approved active oxygen as hydrogenation bactericide.

In 200 1 year, American FDA/USD approved that active oxygen can be used as food sterilization additive and food contact surface bactericide.

In 2002, the national plan of USDA allowed active oxygen to be used as food sterilization additive and contact surface bactericide.

? Disinfection method of Hyzone ozone machine in the sea;

1. Ozone can oxidize and decompose the enzymes needed to degrade glucose in bacteria, leading to the failure of TCA cycle, which can not provide ATP needed for cell life activities, leading to bacterial inactivation and death.

2. Directly interact with bacteria and viruses, destroy their organelles, DNA and RNA, destroy the metabolism of bacteria and lead to bacterial death.

3.？ Through the cell membrane tissue, it invades cells and acts on lipoproteins in the outer membrane and lipopolysaccharide inside, causing bacterial permeability distortion and dissolution death.

Advantages of ozone sterilization:

Comparison of sterilization data between ozone sterilization and mainstream sterilization methods

Efficient sterilization: As a strong oxidant, ozone has 50 times the sterilization ability and 3000 times the sterilization speed of chlorine, which can effectively kill all kinds of bacteria, viruses and microorganisms.

Safe sterilization: adopt ozone sterilization, and finally decompose and reduce to oxygen, without chlorine residue. Will not damage the environment, and at the same time avoid the risk of scalding caused by high-temperature hot water disinfection. At the same time, ozone can oxidize bacterial cell walls and destroy bacterial cells without drug resistance.

Energy-saving: Ozone washing system can be used for cold water washing (below 40℃) in the whole process, and at the same time, fast washing procedure can be adopted, which can reduce energy consumption.

Save detergent: ozone can effectively decompose stains, bacteria and viruses left in textiles during cleaning, and reduce the use of detergent.

Using ozone to disinfect food and tableware reduces the use of hot water and chemicals, which is beneficial to the use of food and tableware.

Compared with chlorine used in traditional disinfection, active oxygen is faster and safer to sterilize, and will not remain and damage articles.