Common Methods For Disinfecting Tableware

Common methods
1. Boiling disinfection: Place the clean tableware in boiling water for 2-5 minutes.
2. Steam disinfection: Place the clean tableware in a steam cabinet or box, and when the temperature rises to 100℃, disinfect for 5-10 minutes.
3. Oven disinfection: Such as infrared disinfection cabinets, the temperature is generally around 120℃, and the disinfection takes 15-20 minutes.
4. Chemical disinfection: That is, use tableware disinfectants to disinfect tableware.
Requirements for chemical disinfection:
1. The selected disinfectant must be a tableware disinfectant approved by the health administration department, and non-tableware disinfectants cannot be used to disinfect tableware.
2. The concentration of tableware disinfectants must reach the concentration specified in the product manual.
3. Soak the tableware in the disinfectant for 10-15 minutes, and the tableware cannot be exposed to the liquid surface of the disinfectant.
4. After the tableware is disinfected, use running water to remove the residual disinfectant on the surface of the tableware and remove the odor. When using chemical disinfection, the disinfectant should be updated at any time and cannot be used repeatedly for a long time.
5. Dishwasher
When using a tableware washing and disinfecting machine to wash and disinfect tableware, the following issues should be noted:
1. The placement of tableware on the washing rack should meet the set requirements and should not be piled up randomly to avoid affecting the effect of washing and disinfection.
2. The working water temperature of the washing machine should be controlled at around 80℃.
3. The washing and disinfecting liquid should be prepared temporarily and replaced at any time.
4. After washing and disinfection, the washing and disinfection effects of the tableware should be checked. If they do not meet the hygiene requirements, they should be washed and disinfected again.
5. The dishwasher should be regularly inspected to maintain its normal working condition.