there are special washing equipment (pool) for tableware, sufficient and effective tableware disinfection equipment (disinfection cabinet and disinfection pool), and sufficient and perfect tableware cleaning facilities (cupboards and cupboards).

second, the tableware of children should be cleaned and disinfected immediately after meals, so that it can be used once and cleaned and disinfected once.

Third, the staff responsible for tableware disinfection and education should be healthy and conscientious.

four, tableware strictly implement the system of one washing, two flushing, three disinfection and four cleaning. Thermal disinfection shall be carried out according to the procedures of deslagging → washing → cleaning → disinfection; Chemical disinfection is carried out according to the procedures of deslagging → washing → disinfection → cleaning, and there is a triple pool (one washing, two disinfection and three flushing).

5. Boil and steam sterilize, and keep it at 111℃ for 11 minutes. The electric baking disinfection temperature is kept at 121℃ for 21 minutes, and the infrared disinfection is controlled at 121℃ for 15~21 minutes. Drug disinfection: the concentration of available chlorine is 251ppm, and the disinfection time is 5 minutes.

6. Disinfected and unsterilized tableware shall be stored separately and clearly marked. Disinfected tableware and utensils are dried and put in a special cleaning cabinet or a cleaning cabinet. Do a good job of preventing flies and dust.

VII. Tableware utensils shall be cleaned and disinfected by special personnel, and records shall be made. Detergents and disinfectants used shall meet the hygiene standards and requirements of food detergents and disinfectants, and special personnel shall be responsible for keeping them. Cleaning agents and disinfectants shall be stored in special equipment.

8. containers and utensils that have not been cleaned and disinfected shall not be used.

9. After washing and disinfection, clean the floor and the pool in real time, and handle the tear bucket in real time, so that there is no water on the floor, no residue in the pool and the slop bucket is clean inside and outside.

11. Check whether the disinfection equipment and equipment are in excellent condition on schedule, and measure the effective disinfection concentration on time if chemical disinfection is adopted.

cleaning and disinfection method:

chemical disinfection requires at least three pools (triple pool)

1, washing pool 2, disinfection pool 3 and washing pool

chemical disinfection is in the order of deslagging (removing residues) → washing (putting into washing pool, soaking and washing) → disinfection (soaking in disinfection pool) → cleaning (washing pool, washing with clean water). Rinse it completely to prevent drug residues.

drug disinfection: soak with available chlorine concentration of 251mg/L for 5 minutes.