Tableware disinfection standards: a wash, two brush, three punch, four disinfection, five clean.
1, wash: cleaning and disinfection of food utensils should be dedicated pool, and food materials, cleaning utensils and contact with non-directly imported food tools, containers cleaning pool separate. The use of chemical disinfection, at least three special pools. Various types of pools should be clearly marked with signs indicating its purpose.
2, brush: brush or a variety of cleaning utensils to brush the tableware clean.
3, rinse: the use of detergent dishes with water, rinse at least three times.
4, disinfection: food and beverage utensils should be preferred thermal method of disinfection, in strict accordance with the "residue removal, alkaline water (or detergent) brush, water rinse, thermal disinfection, cleaning" order of operation. The use of chemical disinfection in strict accordance with the residue, alkaline water (or detergent) brush, water rinse, drug soak, water rinse, cleaning the order of operation, and pay attention to be thoroughly cleaned to prevent drug residues.
5, clean: disinfected food and drink utensils in a timely manner into the cleaning cabinet closed storage spare. Holding disinfected food and beverage cleaning cabinet to have a clear mark, cleaning cabinet should be cleaned regularly to keep clean. Disinfected and unsterilized food and beverage utensils should be stored separately, cleaning cabinet shall not store other items.
extended information(a) tableware must be washed and disinfected before use.
(b) washing food and beverage utensils must use a special pool, not allowed to wash vegetables, meat and other pools mixed.
(c) washing, disinfection of food and beverage utensils using detergents, disinfectants must be consistent with food detergents, disinfectants, health standards and requirements.
(d) disinfection of food and beverage utensils must be stored in the tableware special cleaning cabinet spare. Meal cleaning cabinet regular cleaning and disinfection to avoid contamination.
(E) has been disinfected and unsterilized tableware should be stored separately, the storage cabinet must have a clear sign.
Dispensing system
(a) cooking food into clearly marked containers (pots, buckets), and make good separate use, positioning storage. After use, less will keep clean.
(b) young children's food cooked, its center temperature is not less than 70 degrees Celsius, cooked food should be stored separately from food ingredients or semi-finished food.
(c) Foods that need to be stored for a longer period of time after cooking and before consumption should be stored at a temperature higher than 60 degrees Celsius or lower than 10 degrees Celsius.
(d) Any container in which cooked food is stored should be sterilized and used.
People's Daily Online - "Disinfected tableware" is not as clean as you think, three strokes to teach you to identify the real