tableware and utensils should be disinfected in the order of washing, brushing, flushing, disinfection and cleaning.

2. Before disinfection, remove the food residue, soak it in warm alkaline water, wash the greasy food, and then rinse it with running tap water.

3. To disinfect tableware once a meal, a special person shall be appointed to take charge of it, and records shall be made carefully.

4. Kitchen utensils should be disinfected with high temperature and potassium permanganate solution, so that they can be disinfected as they are used. When disinfected with liquid medicine, they must be washed and put upside down.

5. Disinfected tableware should be stored in a special cleaning cabinet for later use. Tableware cleaning cabinets should be cleaned regularly and kept clean.

6. Tableware that comes into contact with directly-eaten food should be cleaned and disinfected before use. After disinfection, the tableware should conform to the Hygienic Standard for Disinfection of Tableware (Drinking).

7, should regularly check whether disinfection equipment and facilities are in good condition. If chemical disinfection is used, the effective disinfection concentration should be measured regularly.

8. Disposable tableware shall not be reused. Disinfected and unsterilized tableware should be stored separately, and other items should not be stored in the cleaning cabinet.