1. Cleaning method

(1) Manual cleaning should be carried out according to the following steps:

1. Scrape off most food residues and dirt on the surface of tableware.

2. Wash the surface of tableware with detergent solution.

3. Finally, rinse off the residual detergent with clean water.

(2) Dishwasher cleaning shall be carried out according to the instructions for equipment use. If there are many food residues and dirt on the surface of tableware, most of them should be scraped off by hand before entering the dishwasher for cleaning.

second, disinfection methods

(a) physical disinfection. Including steam, boiling, infrared and other thermal disinfection methods.

1. Boil and steam sterilize at 111℃ for more than 11 minutes.

2. Generally, the temperature of infrared disinfection is controlled at 121℃ for more than 11 minutes.

3. Generally, the water temperature is controlled at 85℃ for dishwasher disinfection, and the washing and disinfection lasts for more than 41 seconds.

(2) chemical disinfection. Mainly for all kinds of chlorine-containing disinfection drugs (see Annex 7 for common disinfectants and precautions for chemical disinfection in catering industry).

1. The concentration of available chlorine should be above 251mg/L (also called 251ppm), and the tableware should be completely immersed in the liquid for more than 5 minutes.

2. After chemical disinfection, the tableware should be washed with clean water to remove the disinfectant residue on the surface.

(3) Cleaning methods

1. Disinfected tableware should be naturally filtered or dried, and towels and napkins should not be used to dry it to avoid being polluted again.

2. Disinfected tableware should be put into the tableware cleaning cabinet in time.