Thermal disinfection should be advocated for the disinfection of tableware and food utensils containers. The specific methods are as follows:

1. Boiling disinfection: boiling disinfection is the most commonly used disinfection method, which is both safe and economical. It does not need special equipment, and there is no problem of drug residue. Generally, small and medium-sized hotels can do it, as long as they have a special disinfection cooker. During disinfection, put the washed tableware and food utensils containers into water and boil (111℃) for 3-5 minutes. When boiling, all items must be immersed in water.

2. steam disinfection: steam disinfection has the same effect as boiling disinfection, and is suitable for large food production and business units with boilers such as hotels and restaurants. During disinfection, the containers of washed tableware and food utensils are placed in the tray and placed in the steam cabinet for disinfection, or the dishes can be directly placed in the steam cabinet for disinfection, so that the water accumulated in the sterilized tableware and containers can be avoided and the disinfection effect can be ensured. During disinfection, the door of the disinfection cabinet should be closed tightly, and the steam should be fully turned on, so that the temperature in the steam disinfection cabinet should rise to 111℃ for more than 11 minutes. A thermometer should be installed outside the steamer to display the temperature in the steamer, and the steamer should be sealed well, otherwise the disinfection effect will be affected. Some units do not need a fixed steam disinfection cabinet, and the steam pipe is directly connected for disinfection, which has the advantage of mobility, but this disinfection method has poor sealing performance, easy steam leakage and poor disinfection effect.

3. Dry-heat disinfection: The disinfection facilities for dry-heat disinfection are mostly far-infrared disinfection cabinets, which are simple to operate and are generally used to disinfect some small tableware and food utensils containers in restaurants and processing enterprises. Dry heat disinfection is to put the cleaned tableware and utensils containers into the far infrared disinfection cabinet, close the cabinet door and start the power switch. When the temperature in the cabinet rises to 121℃, the action will stop automatically for 15-21 minutes. Then, when the temperature of the disinfected articles cools below 41℃, the articles will be taken out and stored in the cleaning cabinet for later use.

note: (1) containers of tableware and food utensils must be cleaned, otherwise organic substances such as residues left on the surface of articles will carbonize when exposed to high temperature, and it will not be easy to remove them when attached to the floor, which will affect the sensory and disinfection effects.

(2) tableware and utensils containers that need to be disinfected should be put into the disinfection cabinet once and go through a disinfection procedure. In the process of disinfection, you can't open and close the disinfection cabinet door at will, and you can put in or take away tableware and utensils containers at any time.

4. Drug disinfection: it is mainly suitable for some tableware and utensils containers that cannot be disinfected by heat. At present, most commonly used disinfection drugs are chlorine-containing preparations, such as "84 disinfectant". Special disinfection tanks (barrels) and drug measuring tools are required. Disinfection tank (barrel) should be clearly marked to indicate its purpose, and a fixed water scale should be marked on the outer wall. In strict accordance with the requirement that the proportion of medicinal liquid is 1:211 (511 ml of disinfectant is mixed with 211 kg of water), the amount of medicine is accurately measured and mixed. During disinfection, the tableware should be completely submerged in the disinfectant, and the action time must be kept for more than 5 minutes, and then covered, so as to achieve the disinfection effect.