If chemical disinfection is adopted, at least 3 special pools shall be provided. All kinds of pools should be clearly marked to indicate their use.

1. Washing: The tableware cleaning and disinfection pool should be dedicated, separated from the food raw materials, cleaning utensils, tools that come into contact with indirect food and container cleaning pools. 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.

2. Brush: Clean the tableware with a brush or various cleaning utensils.

3. Rinse: Wash the tableware with detergent with clear water for at least three times.

4. disinfection: the tableware should be disinfected by thermal method first, and the operation should be strictly in the order of "removing residue, brushing with alkaline water (or detergent), rinsing with clean water, thermal disinfection and cleaning". Disinfection with chemical drugs shall be carried out in strict accordance with the sequence of removing residues, brushing with alkaline water (or detergent), rinsing with clear water, soaking with drugs, rinsing with clear water and cleaning, and attention shall be paid to thoroughly cleaning to prevent drug residues.

5. Cleaning: put the disinfected tableware into the cleaning cabinet in time and keep it sealed for later use. The cleaning cabinet containing sterilized tableware should be clearly marked, and the cleaning cabinet should be cleaned regularly and kept clean. Disinfected and unsterilized tableware should be stored separately, and other items should not be stored in the cleaning cabinet.

standards for tableware

(1) tableware must be washed and disinfected before use.

(2) special pools must be used for washing tableware, and they are not allowed to be mixed with other pools for washing vegetables and meat.

(3) Detergents and disinfectants used for washing and disinfecting tableware must meet the hygiene standards and requirements of detergents and disinfectants used for food.

(4) Disinfected tableware must be stored in a special cleaning cabinet for tableware. Cleaning cabinets for meals should be cleaned and disinfected regularly to avoid pollution.

(5) Disinfected and unsterilized tableware should be stored separately, and there must be obvious signs on the storage cabinet.