How to ensure the safety of disinfection tableware during dining?

Summer is approaching, it is the season of bacteria breeding, so we should pay more attention to the hygiene of disinfection tableware when eating out. What aspects should we start from. Disinfection tableware is currently centralized disinfection in most cities. It is responsible for the inspection by the Health Management Department. For the disinfection company, the packaging room must be equipped with effective air disinfection facilities. Tableware and drinking utensils centralized disinfection service units shall not use toxic and harmful substances in the process of washing, disinfection and packaging. Disinfectants, detergents, packaging materials and storage containers used shall conform to relevant national hygiene standards and hygiene requirements. Disinfection of qualified meals (Drink) The equipment should be sealed with independent packaging bags, and the company name, address, contact information, disinfection date and service life are marked on the packaging, which is true and effective. Keep the production records complete, ensure the traceability, and shall not be altered at will. The record keeping period shall not be less than 3 months after the expiration date of the product. Establish a centralized disinfection meal (Drink)With delivery (Sales)Ledger, record the delivery meal (Drink) The type, quantity, disinfection date, distribution date, and distribution unit name, food business license number, address, contact person, contact number and other information. Production operators must carry out health examination and health knowledge training before taking up their posts, and can only take up their posts after obtaining the health examination certificate and passing the health knowledge training. After taking up their posts, they must have regular health checks every year, and can continue to work only after they are qualified. In addition to paying attention to food safety, tableware hygiene should not be ignored. Before using sterilized tableware, measures should be taken to check whether it is a qualified product.