City, county (city) district market supervision and management department is responsible for the management, supervision and inspection of centralized disinfection of public tableware used by catering service units, as well as the issuance of centralized disinfection business licenses for public tableware and related work. Sixth public tableware centralized disinfection industry association should strengthen industry self-discipline, guide the operators of public tableware centralized disinfection industry to produce and operate according to law, promote the construction of industry integrity, and publicize and popularize health and safety knowledge. Article 7 Anyone who applies for establishing or changing a centralized disinfection enterprise for public tableware shall go through the registration formalities with the market supervision and management department.
After the market supervision and management department issues the business license of the centralized disinfection enterprise for public tableware, it shall regularly notify the health department at the same level of registration through the enterprise information publicity platform.
Units and individuals without business licenses shall not engage in centralized disinfection of public tableware. Article 8 An enterprise engaged in centralized disinfection of public tableware shall, within 10 working days from the date of receiving or changing its business license, submit the business license, the address of the production site, the floor plan of the factory building, the floor plan of the production workshop, the health certificate of employees and other materials to the local health department.
The health department shall, within five working days from the date of receiving the relevant information, go to the site to conduct supervision and inspection, and provide guidance and corresponding services. Article 9 The site selection and factory environment of public tableware centralized disinfection enterprises shall meet the following requirements:
(a) the workplace is more than 30 meters away from open-air garbage dumps, cesspits, sewage ponds, non-flushing toilets and other sources of pollution that may pollute tableware, and shall not be built in residential buildings. The total area of cleaning, disinfection and packaging workplaces shall not be less than 200 square meters;
(2) Having the environment required for disinfection and sterilization, without water, weeds, breeding grounds for mosquitoes and flies and open-air garbage;
(3) The non-green ground and sidewalk in the factory area are paved with concrete, asphalt or other hard materials;
(4) Toilets in the factory area are flush toilets, and shall not be set in the workplace. The floor and walls shall be made of materials that are easy to clean. Article 10 The workplaces of public tableware centralized disinfection enterprises shall meet the following requirements:
(1) The workplace is set according to the process flow of recycling, rough washing, cleaning and disinfection, packaging and finished product warehousing, and the process flow is reasonably connected according to the process sequence, and the flow of people and logistics is separated, and there can be no reverse or cross;
(two) tableware recycling rough washing, cleaning and disinfection, packaging, finished product storage according to the function set separately, take isolation measures. The tableware recycling inlet channel and the tableware outlet channel after centralized disinfection are arranged separately;
(three) set up a dressing room, the dressing room should be equipped with lockers, shoe racks, non-contact running water washing and disinfection facilities;
(four) set up ventilation, dust prevention, fly prevention, rat prevention and other facilities, equipped with air disinfection device;
(5) The floors, walls and ceilings should be easy to clean and disinfect. The ground in the working area should have a proper slope and water, and no open ditch should be set between packaging and finished product storage;
(6) The workbench is made of easy-to-clean and corrosion-resistant materials, and wooden materials are not allowed;
(seven) set up sealed garbage storage facilities, garbage daily Nissin;
(eight) containers and tools for recycling tableware should be strictly distinguished from containers for cleaning and disinfecting tableware, and should be cleaned and disinfected in time after use;
(nine) countertops, cleaning and disinfection facilities, equipment, etc. Should be cleaned and disinfected every day;
(10) Items unrelated to centralized cleaning and disinfection of tableware shall not be stacked in the workplace. Eleventh public tableware centralized disinfection enterprises should use the integrated equipment and facilities of slag removal, cleaning, disinfection and drying suitable for the scale of operation, and shall not use manual operation. The packaging of men's tableware should adopt plastic sealed automatic packaging machinery and equipment.
The recycling and distribution of public tableware should use special transport vehicles, which are relatively closed and easy to clean and disinfect. Twelfth tableware centralized disinfection enterprise materials and storage shall meet the following requirements:
(a) tableware cleaning and disinfection water meets the national sanitary standard for drinking water;
(2) Tableware, detergents, disinfectants, plastic packaging materials and tableware storage containers meet the provisions of national food safety standards;
(3) Disinfected and unsterilized tableware, tableware that has passed inspection and unqualified after disinfection should be stored separately, and obvious signs that are easy to identify should be set.