Hygienic standards for cleaning, disinfection and cleaning facilities of tableware are as follows:

1. Tableware must be cleaned and disinfected before use, which meets the relevant national hygiene standards. Disinfected tableware shall not be used. It is forbidden to reuse disposable tableware.

2. Is it between two months and three months to replace the environmental load facilities? .

3. There must be a special pool for washing tableware, and it is not allowed to be mixed with other pools for washing vegetables and meat. Detergents and disinfectants used for washing and disinfecting tableware must meet the hygiene standards and requirements of detergents and disinfectants for food.

4. Disinfected tableware must be stored in a special cleaning cabinet for tableware. Disinfected and unsterilized tableware should be stored separately and clearly marked on the tableware storage cabinet. Tableware cleaning cabinets should be cleaned regularly and kept clean.

5. food hygiene standards must be compared according to the scope of national hygiene standards? .

Extended information

Correct disinfection methods for tableware:

1. Wash with running water.

Any tableware must be cleaned with running water, so as to clean the detergent residue; Although detergent can be used to wash dishes, it contains chemical components after all, and long-term absorption by the human body is not conducive to human health!

2. Use detergent in moderation:

Generally, people should use detergent when washing dishes. When using it, it should not be too much or too little. Without oil stain, it will not be clean, and it will not be easy to rinse if it is too much.

3. Washing with salt can make the tableware whiter:

When bowls and teacups are used for a long time, they will be stained with yellow dirt, which is difficult to remove. You can sprinkle some salt in them, and then gently wipe them off with a cleaning ball, and the dirt will be washed away quickly.

4. Boil with boiling water frequently:

The common tableware in the family can be boiled with boiling water regularly. Method: put a large pot of water in the pot, boil it, then put the chopsticks in it for 11 minutes, and then take them out and drain them.

5. Disinfect with a disinfection cabinet:

If the family has the conditions, you can buy a disinfection cabinet, put the tableware in the disinfection cabinet, put it in after washing, and turn on the power for 31 minutes.

6. Store tableware in ventilation:

After being disinfected, tableware will still have dust, blackening and mildew after being placed for a long time, so it should be stored in a ventilated place. The bowl should be placed vertically to let the water drip dry. Chopsticks should be placed in an open, draining chopsticks tube, and the chopsticks tube should be cleaned and dried frequently.

Baidu Encyclopedia-Regulations for the Implementation of the Food Safety Law of the People's Republic of China