Method for chemical disinfection of tableware

Disinfection tableware generally has physical and chemical disinfection methods. In fact, there are many types of chemical disinfection methods. When choosing, you can choose according to the actual use of tableware, however, it is generally recommended that alcohol disinfection be applied to disinfection of knives, chopping boards and other appliances. Chemical disinfection method is mainly used for tableware that is not suitable for or unconditional thermal disinfection. Common methods are: 1. When chlorine preparation disinfects tableware, the effective chlorine concentration should be kept above 250 mg/L to ensure disinfection effect, the volume of the disinfection tank should be measured first by using measuring tools. After calculating the dosage of disinfectant, the effective chlorine concentration should be tested by test paper method. The disinfection time should be kept for more than 5 minutes, the disinfected tableware must be completely soaked in the disinfectant. After disinfection, the disinfectant should be rinsed clean to avoid the tableware from peculiar smell. 2. Alcohol 95% alcohol can be used for burning disinfection of knives, Piers, plates and other appliances, and 75% alcohol can be used for scrubbing and disinfection of other surfaces of hands. The dishwasher integrates the functions of slag removal, cleaning, washing, disinfection and so on, and can realize the whole automation of cleaning and disinfection. Besides thermal disinfection, it also has the function of mechanical washing and is equipped with corresponding machine detergent, qualified dishwasher cleaning and disinfection effect is reliable, the use of dishwasher disinfection water temperature should be controlled above 85 ℃, according to the Flushing pressure, water and other conditions, washing and disinfection time is different. In order to protect the health and safety of the vast number of users, our country has formulated national standards for tableware detergents and disinfectants. All kinds of detergents and disinfectants should conform to national standards in terms of sensory, physical and chemical, and microbial indicators, users should strictly follow the procedures and methods of use to reduce chemical residues on the surface of tableware. After cleaning and disinfection of tableware must be cleaned to prevent secondary pollution. Special cleaning cabinets should be set up, and the cleaned tableware should not be placed in other places outside the cleaning cabinets. The material of the cleaning cabinets is best made of stainless steel to facilitate cleaning and sanitation and prevent cockroaches and other pests from hiding in the gaps, and should be regularly cleaned and disinfected inside and outside. For the disinfection tableware of some small restaurants, the disinfection tableware is not good enough in disinfection. Strict disinfection system and storage requirements should be stipulated. Some personal articles cannot be stored in cleaning cabinets, when taking the tableware, pay attention to keep it clean. Do not wipe the tableware with a rag in the usual way before use, so as not to pollute the tableware. Small editor: fir