The process of cleaning and disinfection of common tableware

The cleaning, disinfection and cleaning of tableware in life need to be strictly controlled. Because this is what we often use, many people don't know what its process is when cleaning tableware. Let's take a look at the process of cleaning and disinfecting common tableware. The process of cleaning and disinfection of common tableware 1

I. Cleaning methods

(1) If manual cleaning is used, it should be carried out according to the following steps:

1. Scrape off food residues on the surface of tableware;

2. Wash the surface of tableware with a solution containing detergent;

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

(2) if the dishwasher is used for cleaning, the operation shall be carried out according to the instructions of the equipment.

Second, disinfection methods

(1) Physical disinfection

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

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

3. 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.

(II) Chemical disinfection

It mainly uses various chlorine-containing disinfectants (see Appendix K for common disinfectants and precautions for chemical disinfection in catering services), and other disinfectants and parameters can be used on the premise of ensuring disinfection effect.

One method:

Disinfection method using chlorine-containing disinfectant (excluding chlorine dioxide disinfectant):

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.

Method 2:

Disinfection method using chlorine dioxide disinfectant:

1. Prepare disinfectant in strict accordance with the requirements indicated in the product manual, and the concentration of available chlorine in disinfectant should be 111 mg/L ~ 151 mg/L;

2. Immerse all the tableware in the prepared disinfectant for 11-21 minutes;

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

Third, cleaning methods

1. Tableware should be drained and dried after cleaning or disinfection. If the dishcloth is used to dry, the dishcloth should be special and can only be used after cleaning and disinfection to prevent the tableware from being polluted;

2. Put the sterilized tableware into a special closed cleaning facility in time. Process of cleaning and disinfection of common tableware 2

Five steps of tableware disinfection standard: one washing, two brushing, three flushing, four disinfection and five cleaning.

1. Washing: Wash off the residue on the tableware, put it in a washing pool or washing device and wash it with detergent.

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: disinfection with high temperature, medicine or infrared electronic disinfection cabinet.

5. cleaning: put the disinfected tableware in a cleaning cabinet and seal it to prevent bacteria from entering.

Common methods of tableware disinfection:

1. Boiling disinfection: put the washed tableware in boiling water for disinfection for 2-5 minutes.

2. Steam disinfection: put the cleaned tableware into a steam cabinet or box, and disinfect it for 5-11 minutes when the temperature rises to 111℃; After boiling with water in a pot, a large amount of steam is generated to disinfect tableware, and the effect is also very good, so that the tableware will not be hung with water and alkali, which is also one of the good disinfection methods.

3. Disinfection of oven: such as infrared disinfection cabinet, the temperature is generally around 121℃, and disinfection lasts for 1.5-21 minutes.

4. Immersion disinfection: Tableware that is not resistant to high temperature, especially beer utensils, will burst and deform when exposed to heat, and can be soaked with disinfectant such as bleaching powder, chloramine and potassium permanganate. When soaking, be sure to pay attention to the fact that the liquid medicine must not pass the tableware; The concentration of liquid medicine should be in accordance with the specified requirements, such as bleaching powder with 1.5% clear solution; The tableware of hepatitis patients should be clarified with 3% bleaching powder.

The soaking time should be sufficient, which usually takes 1.5 ~ 31 minutes; Rinse with clean water after soaking, preferably with running water.