if the tableware is unqualified, the food safety supervision and administration department of the people's government at or above the county level shall order it to make corrections and give a warning for the first time.

1. Standards for tableware inspection:

1. Tableware has a smooth surface, no peculiar smell and is dry.

2. The residue of sodium alkyl iodate on tableware is less than 1.1mg/111 cm2, and the free residual chlorine is less than 1.3 mg/L..

3. The coliforms on tableware are less than 3 /111 cm2, and no pathogenic bacteria can be detected.

4, tableware appearance without damage, gap.

5. Tableware free of oil stains

2. Requirements for chemical disinfection:

1. The selected disinfectants must be tableware disinfectants approved by the health administrative department, and non-tableware disinfectants cannot be used for tableware disinfection.

2. The concentration of tableware disinfectant used for disinfection must reach the concentration specified in the product manual.

3. Put the tableware in the disinfectant and soak it for 11-15 minutes, so that the tableware can't show the liquid level of the disinfectant.

4. After tableware is disinfected, running water should be used to remove the residual disinfectant on the surface of 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.

Third, common disinfection methods:

1. Boiling disinfection: put the washed tableware in boiling water for disinfection for 2-5 minutes.

2. steam disinfection: put the cleaned tableware in a steam cabinet or box, and disinfect it for 5-11 minutes when the temperature rises to 111℃.

3. Disinfection of oven: such as infrared disinfection cabinet, the temperature is generally around 121℃, and disinfection lasts for 1.5-21 minutes.

4, chemical disinfection: that is, using tableware disinfectant to disinfect tableware.

Legal basis:

Article 126 of the Food Safety Law of the People's Republic of China violates the provisions of this law, and under any of the following circumstances, the food safety supervision and administration department of the people's government at or above the county level shall order it to make corrections and give it a warning; Refuses to correct, a fine of five thousand yuan and fifty thousand yuan; If the circumstances are serious, it shall be ordered to stop production or business until the license is revoked:

(1) The producers of food and food additives fail to inspect the purchased food raw materials and the produced food and food additives as required;

(2) The food production and marketing enterprise fails to establish a food safety management system as required, or fails to equip, train and assess food safety management personnel as required;

(3) The producers and operators of food and food additives fail to check the license and relevant supporting documents when purchasing, or fail to establish and abide by the system of incoming inspection records, ex-factory inspection records and sales records as required;

(4) The food production and marketing enterprise has not formulated a plan for handling food safety accidents;

(5) Tableware, drinking utensils and containers for directly-eaten food have not been cleaned or disinfected before use, or the catering service facilities and equipment have not been regularly maintained, cleaned and calibrated as required;

(6) Food producers and business operators arrange personnel who have not obtained health certificates or suffer from diseases that hinder food safety as stipulated by the health administrative department of the State Council to engage in the work of contacting directly imported food;

(7) food business operators fail to sell food according to the specified requirements;

(8) the health food production enterprise fails to file with the food safety supervision and administration department according to the regulations, or fails to organize production according to the technical requirements such as product formula and production technology;

(9) The infant formula food production enterprise fails to file food raw materials, food additives, product formulas and labels with the food safety supervision and management department;

(11) The special food production enterprise fails to establish the production quality management system and operate it effectively as required, or fails to submit the self-inspection report regularly;

(11) food producers and operators fail to regularly check and evaluate the food safety situation, or the production and operation conditions change, and fail to deal with them according to the regulations;

(12) centralized dining units such as schools, nurseries, old-age care institutions, and construction sites fail to fulfill their food safety management responsibilities as required;

(13) food production enterprises and catering service providers fail to formulate and implement control requirements for production and operation processes according to regulations.