1. washing: firstly, wash away food residues with hot water (the water temperature should be 50 ~ 60℃), then put the tableware into a special pool for cleaning and disinfection, and separate it from the food raw materials, cleaning utensils, tools and container cleaning pools that indirectly contact food. If chemical disinfection is used, there should be at least 3 special pools.
2. Brush: Brush the tableware with a brush or various cleaning utensils.
3. Rinse: Rinse the tableware with detergent and water at least three times.
4. Disinfection: firstly, disinfect the tableware by thermal method, and operate in strict accordance with the order of "deslagging, alkaline water (or detergent) brushing, water rinsing, thermal sterilization and cleaning".
Disinfection of chemical drugs should be carried out in strict accordance with the order of deslagging, scrubbing with alkaline water (or detergent), rinsing with clear water, drug soaking, rinsing with clear water and cleaning. Pay attention to thorough cleaning to prevent drug residues.
Extended data:
Tableware cleaning and disinfection system
1, tableware, tableware, cooked food containers should be cleaned and disinfected immediately after meals, so that they can be used once and cleaned and disinfected once.
2. The full-time staff responsible for tableware disinfection should be healthy and conscientious.
3, tableware cleaning and disinfection must be carried out in strict accordance with the prescribed procedures. Thermal disinfection procedure: one scraping, two washing, three flushing and four disinfection five guarantees; Drug disinfection procedure: one scraping, two washing, three disinfection, four washing and five cleaning.
4, tableware disinfection should meet the following requirements: thermal disinfection: boiling steam100℃ for 30 minutes. Far infrared 120℃, 15 ~ 20 minutes. Drug disinfection: the concentration of available chlorine is 250PPM, and the disinfection time is 5 minutes.
5. Disinfected tableware, tea sets, etc. It should be placed in clean cabinets and clean cabinets immediately to prevent re-pollution.
6. Food containers and utensils used in the kitchen must be washed in the designated container sink and then put into the designated sterilizer for disinfection. Containers and utensils that have not been cleaned and disinfected shall not be used. ?
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