Fill in the tableware disinfection record form

1. List records, which should include: serial number, date, name of tableware, quantity of tableware, disinfection method (disinfection cabinet or chemical disinfectant, etc.), disinfection temperature or disinfectant concentration, disinfection time, operator, remarks and other items.

2. according to the date of each meal, the disinfection time, who is the operator, who is the person in charge and who is the inspector.

3. Records generally include several contents: disinfection time, disinfection items, disinfection time, disinfection personnel, equipment status, etc.

For example:

Date: (for example) February 8, 2121.

disinfection time: 21 ~ 31 minutes.

disinfection method: ultraviolet disinfection (disinfection cabinet).

items: plates, spoons, etc. (that is, whatever is in the restaurant is filled).

operator: the person who washes the dishes for disinfection will fill it in.

Extended information:

The important work of disinfection tableware after washing is disinfection. The purpose of disinfection is to ensure that the microorganisms on the tableware are completely killed and the tableware is hygienic and safe.

Hotel tableware disinfection system:

Equipped with special cleaning, disinfection and cleaning equipment.

the cleaning and disinfection personnel should strictly follow the cleaning and disinfection procedures and methods. Physical disinfection: removing residues → cleaning water → thermal disinfection → cleaning. Chemical disinfection: residue removal → clean water flushing → disinfection drug soaking → clean water flushing → cleaning.

the tableware should be collected at the same time, cleaned and disinfected at the same time, and not every other meal or overnight. Tableware detergents and disinfectants used for cleaning and disinfecting tableware must meet the relevant national hygiene standards and requirements.

tableware must be cleaned before disinfection, and the disinfected tableware should have a smooth surface, no oil stains, no peculiar smell, no foam and no soluble attachments, which should meet relevant standards.

the disinfected tableware should be put into the cleaning cabinet in time and sealed for later use. The cleaning cabinet containing sterilized tableware should be clearly marked and often scrubbed and disinfected. Sterilized and unsterilized tableware should be stored separately.

The pool for cleaning catering should be dedicated. Food raw materials, laundry, etc. should not be cleaned in the pool for cleaning tableware, and mop should not be washed. After cleaning and disinfection, clean the floor and the pool in time, and dispose of the slop bucket in time, so that there is no water on the floor, no residue in the pool, and the slop bucket is clean inside and outside. Regularly clean the indoor environment and equipment, leaving no sanitary corner and keeping it clean.