In order to avoid scalding, the hot water provided by general restaurants is around 70-80 degrees. If you pour water into cold tableware, the temperature will drop even lower. In addition, when many people iron tableware, the speed is a few seconds, and the speed is more than ten seconds, which is far from enough.
Therefore, boiling the bowl with boiling water before eating can not guarantee to kill most pathogenic microorganisms because of the lack of temperature and time. Although the washing of water can take away some bacteria, the effect is limited.
How to disinfect clean bowls and chopsticks? Before eating, put the bowl and chopsticks in boiling water and cook for about 2~5 minutes. But this method is not suitable for wooden chopsticks, which will bend when heated and shorten their life. The pot is full of water, and when it is about to boil, it is separated by brackets, and the dishes and chopsticks are placed on it and disinfected with steam. To buy a special disinfection cabinet, be sure to put the cleaned tableware in the infrared disinfection cabinet, set the temperature to 100~ 120 degrees, and then disinfect 10~20 minutes. Then let it stand for a few minutes, and don't burn yourself. Of course, disinfection is very important, and cleaning is also very important to make dishes clean. In the cleaning process, there are 3 participants. It is best to use hot water, especially for vegetables with heavy oil pollution, because hot water has strong decontamination ability and can save some water. It is best to choose detergent made of natural plant ingredients, which has less foam but strong cleaning ability and does not hurt hands. You can choose a dish cloth made of pure wood fiber, which is more absorbent and oily, and it is easier to wipe off the oil on the tableware. But it also needs regular disinfection. Or replace it regularly, usually once a month 1 time.