Canteen disinfection tableware disinfection system

Whether the disinfection of tableware in the canteen conforms to the regulations or not must conform to the corresponding system in relation to the quality of meals. 1, toxic tableware must be cleaned and disinfected before use, without disinfection or disinfection effect can not meet the hygiene requirements of tableware shall not be used. It is forbidden to reuse disposable tableware. 2, disinfection tableware recycling, transportation, cleaning and disinfection, cleaning, use to take a fixed channel and into the exit, cleaning and disinfection must be carried out in the canteen washing room, not arbitrarily change the operation position. 3, equipped with special personnel to disinfect tableware tableware cleaning and disinfection, operators should maintain good hygiene habits, wear clean work clothes and hats when on duty, and wear masks when cleaning and disinfecting, wear gloves or wash hands and disinfect before entering the post. 4. When cleaning and disinfecting tableware, tableware and utensils, it should be dedicated to the pool and marked in the obvious position of the pool. In the process of cleaning and disinfection, tableware must be 'one brush, two washing, three Flushing and four disinfection '. 5. The tableware after cleaning and disinfection meets the hygiene requirements. Disinfected and unsterilized tableware should be stored separately with corresponding obvious marks. 6. Disinfected tableware, utensils, utensils, etc. after cleaning should be put into the steam car for disinfection, and the mouth of the bowl should be downward to avoid water accumulation in the tableware after disinfection. The steam temperature is greater than or equal to 95 degrees Celsius, and the cooking time is 15--30 minutes. 7. No rag is allowed (Especially unsterilized rags) Wipe the food utensils that have been disinfected to prevent secondary pollution. Eight, for each meal is not used or contact with unsterilized items tableware, must be taken back, rinse with water, re-disinfection, can be used again. Nine, the decontamination room must be kept clean, sanitary and bright, and toxic substances, toxic gases, dirt, explosives, etc. shall not be stored. When you get off work, you should lock the doors and windows of all parts of the canteen. Ten, the canteen administrator should check the implementation of tableware disinfection every day, and find that the situation that is not operated according to the cleaning and disinfection process must be corrected in time.