gb14934 Hygienic Standard for Disinfection of Tableware.

cleaning, disinfection and cleaning facilities and equipment should be placed in special areas, and the capacity and quantity should meet the needs of processing, production and food supply. The cleaning pool of food tools and utensils should be separated from the cleaning pool of food raw materials and cleaning utensils. If chemical disinfection method is adopted, a special disinfection pool should be set up for tools and appliances that come into contact with direct food.