boiling disinfection, steam disinfection and oven disinfection.

Tableware disinfection procedures can be disinfected by boiling disinfection, steam disinfection, oven disinfection and other methods. Boiling disinfection Put the washed tableware into boiling water and disinfect it for 2 to 5 minutes. Steam disinfection Put the washed tableware in a steam cabinet, and disinfect it for 5 to 11 minutes when the temperature rises to 111℃. Or a pot is boiled with water to generate a large amount of steam for disinfection, so that the tableware will not be hung with water and alkali, and disinfection can be carried out for 5 to 11 minutes. Oven disinfection, such as infrared disinfection cabinet, the temperature is set at about 121 degrees Celsius, and disinfection can be done for 1.5 to 21 minutes.

the national food safety standard disinfection tableware is suitable for catering, canteens and other disinfection tableware. First, sensory requirements, tableware should have a smooth surface, no attachments, no oily foam odor. Second, physical and chemical projects, there are limited requirements for free residual chlorine and anionic synthetic detergent based on sodium dodecyl benzene sulfonate. Third, microbial projects, coliforms and salmonella should not be detected.

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