The following cleaning and disinfection of tableware practices in the error is repeated use of disposable tableware should pay attention to wash and then disinfected.

Food service providers should regularly maintain food processing, storage, display and other facilities and equipment; regular cleaning, calibration of insulation facilities and refrigeration, freezing facilities. Food service providers should be in accordance with the requirements of tableware, drinking utensils for cleaning and disinfection, shall not use without cleaning and disinfection of tableware, drinking utensils; disposable meals shall not be re-sterilized for use, food service providers entrusted to clean and disinfect tableware, drinking utensils, should be entrusted to comply with the conditions of this Law, tableware, drinking utensils centralized disinfection service units.

Selected disinfectant must be approved by the administrative department of health tableware disinfectant, can not use non-tableware disinfectant tableware disinfection; the concentration of the use of tableware disinfectant disinfection, must reach the concentration of the product specification. After the disinfection of tableware is completed, the residual disinfectant on the surface of the tableware should be removed with running water to remove the odor. When using chemical disinfection, the disinfectant should be updated at any time, and should not be used repeatedly for a long time.

Disinfected tableware identification method

First of all, through the sealing film with the naked eye to see the disinfection of tableware, such as the appearance of clear cracks and breaks, indicating poor quality. Regular can withstand repeated high-temperature disinfection of tableware. Secondly, carefully check the appearance of disinfection tableware there is no stains, there is no water marks, because disinfection tableware by high temperature disinfection and drying, there will be no water. Once the disinfection tableware moisture, sealing film with fog, the health situation is doubtful.

Lastly, the hand can touch the tableware wall, glass wall, see if the hand can be sticky, glass can have grease, if there is sticky hand and grease is a substandard product. Disinfection of tableware should also be marked disinfection company name, address, date of disinfection, shelf life and other information.