2, tableware cleaning and disinfection pool should be dedicated to food raw materials, cleaning utensils and indirect food tools, containers of a separate cleaning pool. The water tank should be made of impervious materials such as stainless steel or ceramics, which is not easy to scale and easy to clean. There are at least three special pools for chemical disinfection. All kinds of pools should be clearly marked to indicate the purpose.
3. The scale and quantity of cleaning and disinfection equipment and facilities should meet the needs. Cleaning facilities for storing sterilized tableware should be set up. The structure should be airtight and easy to clean.
4. Disinfected tableware does not need to be cleaned.
Thermal disinfection method:
(1) Boiling disinfection: put the washed tableware in 100 degree water and boil for 10 minute, and the water should be immersed.
(2) Steam disinfection: put the washed tableware into a steam cabinet, and keep the temperature at 100℃; Disinfection time shall not be less than 65438 05 minutes.
(3) infrared disinfection: put the washed tableware into a disinfection cabinet, and keep the temperature at 100 degrees; Disinfection time shall not be less than 65438 05 minutes; There should be a gap between the tableware.