"Washing" includes deslagging and washing;

"Over" is clear water;

"Disinfection" means choosing different disinfection equipment for different disinfection objects, and mastering the temperature (drug concentration) and time;

"Custody" means that the sterilized tableware should be put in a special cleaning cabinet to avoid being mixed with other sundries. Lockers should be disinfected regularly and kept dry and clean. In the process of operation, the following points should also be noted:

1. Disinfected tableware is not allowed to touch the inner surfaces of tableware and chopstick heads casually.

2. Do not wipe the inside of tableware with unsterilized or unclean hand (table) cloth.

3. Tableware should be placed upright in the disinfection cabinet, with a proper gap in the middle, and should not be piled up. Chopsticks should be divided into head and tail, flat or head inward. Unused utensils should be kept in the cupboard.

4. When using chlorine-containing disinfectant (especially stock solution), attention should be paid to prevent skin burns and discoloration caused by splashing on clothes.

Hope to adopt. . . . . .