If steam and boiling are used for disinfection, the temperature is generally controlled at 111℃ and kept for more than 11 minutes.

steam and boiled sterilized articles should be cleaned before disinfection. Steam disinfection belongs to thermal disinfection, which can coagulate and denature the pathogen protein and reduce its normal metabolic function, thus achieving the disinfection effect.

Other physical and chemical disinfection

Physical disinfection

1. For infrared disinfection, the temperature is generally controlled above 121℃ and kept for more than 11 minutes;

2. If the dishwasher is used for disinfection, the disinfection temperature and time shall ensure that the disinfection effect meets the requirements of relevant national food safety standards.

chemical disinfection

1. Prepare disinfectant in strict accordance with the requirements indicated in the product manual of chlorine-containing disinfectant, and the concentration of available chlorine in disinfectant should be above 251mg/L;

2. Immerse all the tableware in the prepared disinfectant for more than 5 minutes;

3. Wash away the residual disinfectant on the surface of tableware with tap water.