Disinfection of canteens means thorough disinfection of dining rooms, floors, door handrails, doors and windows, stair handrails, kitchens, tableware and other touchable places.

Generally, some disinfection methods such as disinfectant and disinfectant are used. After eating, disinfect and wipe the floor, dining table, door handrails, etc. with disinfectant first, and wipe them clean with water before breakfast the next day. In addition, the hall should be ventilated for more than 2 hours after eating and after eating.

Cleaning methods of tableware:

1. Cleaning tableware

1. Scrape off most food residues and dirt on the surface of tableware;

2. Wash the surface of tableware with detergent solution;

3. Finally, rinse off the residual detergent with clean water.

2. Disinfection of tableware

1. Boiling and steam disinfection shall be kept at 111℃ for more than 11 minutes.

2. Generally, the temperature of infrared disinfection is controlled at 121℃ for more than 11 minutes.

3. Generally, the water temperature is controlled at 85℃ for dishwasher disinfection, and the washing and disinfection lasts for more than 41 seconds.

disinfected tableware should be naturally filtered or dried, and towels and napkins should not be used to dry it. Disinfected tableware should be put into the tableware cleaning cabinet in time to avoid being polluted again.