Chemical disinfection is one of the commonly used tableware disinfection methods in catering industry. This method uses the prepared disinfectant to soak the tableware in the disinfectant to kill pathogenic microorganisms and achieve the purpose of disinfection. Chemical disinfection method is to disinfect tableware, and the prepared disinfectant generally needs to be replaced every 4 hours.

Chemical disinfection method is suitable for disinfection of tableware that is not resistant to high temperature. During disinfection, the disinfectants used must be tableware disinfectants approved by the health administrative department, and non-tableware disinfectants cannot be used for tableware disinfection. When the sterilized tableware is used in the food preparation area, the storage area should be kept clean, and it is not allowed to pollute and contact other items. Tableware should be put upside down and covered with clean gauze to prevent foreign objects from falling in.

Matters needing attention in chemical disinfection of tableware

1, the disinfectant used should be within the shelf life, meet the relevant standards of disinfection products, and stored at the specified temperature and other conditions.

2, in strict accordance with the provisions of the concentration of preparation, if the use of solid disinfectant, should be fully dissolved.

3. Tableware and containers for direct food should be cleaned before disinfection, so as to avoid oil stains affecting the disinfection effect.

4. Tableware and containers directly containing food should be completely soaked in disinfectant for more than 5 minutes during disinfection, or operated according to the instructions for use of disinfectant products.

5. In the process of disinfection, the concentration of effective disinfection components in disinfectant should be determined regularly. When the concentration of effective disinfection components is lower than the requirements, the disinfectant should be replaced immediately or an appropriate amount of disinfectant should be added.

6. Replace the configured disinfectant regularly, usually every 4 hours.

7, after disinfection, tableware and containers containing direct entrance food surface disinfectant should be rinsed clean, and drained or dried.