The tableware and chopsticks commonly used in our daily life often leave a lot of bacteria such as Enterobacter, Helicobacter and Aspergillus because of incomplete disinfection. The tableware and chopsticks that are not thoroughly cleaned and disinfected are the main way to spread gastrointestinal germs, so the disinfection of tableware (chopsticks) is very important.

? Traditional disinfection method: Use disinfection products special for tableware to soak the tableware. Its main purpose is to destroy the environment where bacteria grow and achieve the function of disinfection and sterilization. Generally, sodium dichloroisocyanurate and dichloroisocyanuric acid are the main components of this kind of products.

operation method: according to the instructions of disinfection products, soak the tableware for a long time and then wash it.

pressure cooker disinfection: the principle of sterilization is to use high pressure and heat energy to sterilize, which is the most commonly used physical sterilization method at present.

operation method: add clean water to the pressure cooker and put the cleaned tableware together; Power on until the pressure cooker is inflated, and then cook for more than 1.5 minutes.

boiling sterilization method: it refers to adding enough water into the pot, and after boiling, putting the tableware to be sterilized; Boiling for 11-21 minutes can kill most bacteria.

Dishwasher disinfection: cleaning is the main function, and disinfection is the auxiliary function.

operation method: the tableware can be put into the dishwasher after use, and the integration of cleaning and disinfection does have a disinfection effect, but it is not thorough enough.

disinfection in disinfection cabinet: the effect is the best. At present, there are three options: ozone disinfection, ultraviolet disinfection and high temperature disinfection.

operation method: tableware should be thoroughly cleaned; Drain excess water, or dry it with a clean towel; Code into the disinfection cabinet and start disinfection. Disinfected tableware can be used directly without cleaning.

the size and quantity of cleaning, disinfection and cleaning equipment and facilities should meet the needs (except for those that cannot be used due to reasons such as material and size). )

1. Equipment and appliances used for cleaning, cleaning and disinfection should be placed in special places for safekeeping. 2. The tableware cleaning and disinfection pool should be dedicated, separated from the food raw materials, cleaning utensils, tools and container cleaning pools that come into contact with indirect food. The pool should be made of impervious materials such as stainless steel or ceramics, which is not easy to accumulate scale and easy to clean. If chemical disinfection is adopted, there shall be at least 3 special pools. All kinds of pools should be clearly marked to indicate their use. 3. If automatic cleaning and disinfection equipment is adopted, the equipment shall be equipped with temperature display and automatic adding device for cleaning and disinfection. 4. The detergents and disinfectants used shall comply with relevant food safety standards and requirements such as GB14931.1 Hygienic Standard for Detergents for Food Tools and Equipment and GB14931.2 Hygienic Standard for Washing Disinfectants for Food Tools and Equipment. 5. Detergents and disinfectants should be stored in special facilities. 6. Cleaning facilities specially designed for storing sterilized tableware should be set up, with obvious signs, and its structure should be closed and easy to clean. 7. Where centralized disinfection tableware is provided, a system of claiming certificates, tickets and inspection shall be established to obtain the business license of the centralized disinfection unit of tableware and the disinfection certificate of tableware, and to check whether the packaging and identification of tableware are complete. 8. Do not use unwashed tableware.

ozone water disinfection: Hyzone Haizhong's ozone water sterilizer uses ozone water for disinfection and sterilization, and its sterilization principle is different from that of traditional disinfection products. Ozone water disinfection is a biochemical oxidation reaction, which will not leave any residue or cause harm to human body after disinfection. It is a very green sterilization method and can be widely used in food disinfection and tableware disinfection.

ensure the efficiency of sterilization, and the installation, arrangement, use and maintenance are very simple and convenient. ?

Application of tableware disinfection in catering industry:

In p>1976, the US EPA approved active oxygen as a hydrogenated bactericide

In p>2111, the US FDA/USD approved active oxygen as a food sterilization additive and a food contact surface bactericide

In p>2112, the US USDA countries planned to allow active oxygen as a food sterilization additive and a contact surface bactericide

? Disinfection method of Hyzone Haizhong Ozone Machine: 1. Ozone can oxidize and decompose the enzymes needed to degrade glucose in bacteria, which makes TCA cycle impossible, thus leading to the failure to supply ATP needed for cell life activities and inactivation and death of bacteria. 2. Directly interact with bacteria and viruses, destroying their organelles, DNA and RNA, destroying the metabolism of bacteria and leading to the death of bacteria. 3.? Through the cell membrane tissue, it invades the cell and acts on lipoprotein in the outer membrane and lipopolysaccharide inside, causing permeability distortion of bacteria and dissolution and death.

Advantages of ozone sterilization:

Comparison of sterilization data between ozone sterilization and mainstream sterilization methods

Efficient sterilization: As a strong oxidant, ozone can effectively kill all kinds of bacteria, viruses and microorganisms, with its sterilization ability 51 times and sterilization speed 3111 times that of chlorine. Safe sterilization: ozone sterilization is adopted, and finally it is decomposed and reduced to oxygen without chlorine residue. Will not cause damage to the environment, and at the same time avoid the risk of scalding caused by hot water disinfection at high temperature. At the same time, ozone can oxidize bacterial cell walls and destroy bacterial cells without drug resistance. Energy saving: The ozone washing system can be washed with cold water (below 41℃) in the whole process, and at the same time, a fast washing procedure can be adopted, which can reduce energy consumption. Save detergent: ozone can effectively decompose stains, bacteria and viruses remaining in textiles during cleaning, reducing the use of detergent.

The use of ozone to disinfect food and tableware reduces the use of hot water and chemicals, which is beneficial to the safe use of food and tableware.

compared with chlorine used in traditional disinfection, active oxygen disinfection is faster and safer, and it will not remain or damage articles.