Cleaning and disinfection process of common tableware

Cleaning and disinfection process of common tableware

In the process of common tableware cleaning and disinfection, the cleaning, disinfection and cleaning of tableware in life need to be strictly controlled. Because this is something we often use, many people don't know what the process is when cleaning tableware. Let's take a look at the process of cleaning and disinfecting common tableware.

Cleaning and disinfection process of common tableware 1

First, the cleaning method

(a) Manual cleaning shall be carried out according to the following steps:

1. Scrape off the food residue on the surface of tableware;

2. Wash the surface of tableware with a solution containing detergent;

3. Wash off the residual detergent on the surface of tableware with tap water.

(two) the use of dishwasher cleaning, according to the instructions of the equipment.

Second, the disinfection method

① Physical disinfection

1. For steam and boiling disinfection, the temperature is generally controlled at 100℃ and kept at 10 minutes or more;

2. For infrared disinfection, the temperature is generally controlled above 120℃ and kept above 10 minutes;

3. If the dishwasher is used for disinfection, the disinfection temperature and time should ensure that the disinfection effect meets the requirements of relevant national food safety standards.

② chemical disinfection

Mainly for the use of various chlorine-containing disinfectants (see Appendix K for common disinfectants and matters needing attention in chemical disinfection of catering services). Other disinfectants and parameters can be used on the premise of ensuring disinfection effect.

One of the methods:

Disinfection methods using chlorine-containing disinfectants (excluding chlorine dioxide disinfectants):

1. Prepare the disinfectant in strict accordance with the requirements of the product manual of chlorine-containing disinfectant, and the concentration of available chlorine in the disinfectant should be above 250mg/L;

2. Soak all tableware in the prepared disinfectant for more than 5 minutes;

3. Wash off the residual disinfectant on the surface of tableware with tap water.

Method 2:

Disinfection methods using chlorine dioxide disinfectant:

1. Prepare disinfectant in strict accordance with the requirements indicated in the product manual, and the concentration of available chlorine in disinfectant should be100 mg/L ~150 mg/L;

2. Soak the tableware in the prepared disinfectant 10 ~ 20 minutes;

3. Wash off the residual disinfectant on the surface of tableware with tap water.

Third, cleaning methods.

1. The tableware should be drained and dried after cleaning or disinfection. If you dry it with a rag, the rag should be dedicated and can only be used after cleaning and disinfection to prevent tableware from being polluted;

2. Put the disinfected tableware into a special closed cleaning facility in time.

The process of cleaning and disinfection of common tableware 2 Five-step tableware disinfection standards: one wash, two brushes, three flushes, four disinfections and five cleanings.

1. washing: wash off the residue on the tableware, put it in a washing pool or washing device, and clean it with detergent.

2. Brush: Brush the tableware with a brush or various cleaning utensils.

3. Rinse: Wash the tableware with detergent and clear water at least three times.

4. Disinfection: Disinfect with high temperature, medicine or infrared electronic disinfection cabinet.

5. Cleaning: put the disinfected tableware in a cleaning cabinet and seal it to prevent bacteria from entering.

Common methods of tableware disinfection:

1, boiling disinfection: put the washed tableware in boiling water for disinfection for 2-5 minutes.

2. Steam disinfection: put the cleaned tableware into a steam cabinet or box, and disinfect it for 5- 100 minutes when the temperature rises to 100℃; After boiling with water in a pot, a large amount of steam is generated to disinfect the tableware, and the effect is also very good, so that the tableware will not hang water and alkali, which is also one of the good disinfection methods.

3. Oven disinfection: For example, the temperature of infrared disinfection cabinet is generally around 120℃, and disinfection lasts for 15-20 minutes.

4. Immersion disinfection: Tableware that is not resistant to high temperature, especially beer utensils, will burst and deform when heated, and can be soaked with disinfectants such as bleaching powder, chloramine and potassium permanganate. When soaking, you must pay attention to the fact that the liquid medicine must not pass through the tableware; The concentration of liquid medicine should be in accordance with the specified requirements, such as bleaching powder with 0.5% clear solution; The tableware of hepatitis patients should be cleaned with 3% bleaching powder.

The soaking time should be sufficient, generally 15 ~ 30 minutes; Rinse with clean water after soaking, preferably running water.