Identify whether disinfection tableware is qualified or not from different stages

Disinfection tableware is the tableware we use when we go out to eat everyday. Because it is not a disposable product, the disinfection procedure is strict, and the inspection of tableware disinfection is not only based on the finished product, and from the various stages of disinfection. First, sensory inspection. There are normative requirements for the staff to disinfect the tableware. It is emphasized that there is a need for supervisors to check whether the work of the staff is in place, whether there is coping or fraud, and the situation of omitting the process occurs. Second, to check whether the disinfection tools used are normal. For example, whether the temperature of the disinfection cabinet containing the disinfection tableware is normal, whether there is pollution or water leakage in the disinfection tank, whether the disinfectant is contained in it, and whether it is replaced in time are all necessary inspection contents. Third, it is the inspection work after disinfection of the tableware. These procedures include wiping the tableware itself to see if there is any oil stain, the color of the tableware surface, and whether there is obvious dirt, pour clean water into it to check if there are any oil flowers. Disinfection tableware disinfection is qualified related to our diet health problems, so we must pay attention to it, in strict accordance with the disinfection procedures.