GB14934-94 Hygienic standard for disinfection of tableware

Chinese people * * * And national standard

hygienic standard for disinfection of tableware GB 14934—94

hygienic standard for disinfection

of dining and drinking set

1 Subject content and scope of application

This standard specifies the sensory index, physical and chemical index, bacterial index, sampling method and hygiene management of disinfection of tableware.

this standard is applicable to food (drinking) utensils in hotels, restaurants, canteens and other catering enterprises, and also to food (drinking) utensils in individual stalls.

2 Reference standards

GB 4789.1 ~ 4789.28 Microbiological inspection of food hygiene

GB 5749 Hygienic standard for drinking water

GB 5751 Standard inspection method for drinking water

3 Sensory indicators

3.1 Physical disinfection (including steam, boiling and other thermal disinfection): tableware (drinking utensils) must have a smooth surface and no surface.

3.2 chemical (pharmaceutical) disinfection: the surface of tableware (drinking utensils) must be free of foam, smell of detergent and insoluble attachments.

4 Physical and chemical indicators

Tableware (drinking utensils) that are chemically disinfected must be washed with clean water to eliminate residual drugs. The surface residue of food (drink) disinfected with chlorine-containing detergent < P > should meet the requirements in Table 1.

the items in table 1

refer to

free residual chlorine, mg/l

1.3

sodium alkyl (benzene) sulfonate, mg/111 cm

2

1.1

5 bacterial index

.

Chinese people * * and the Ministry of Health of China approved 1994-11-24 to implement 1994-18-11

GB 14934-94

Table 2

indicates the coliform fermentation method, each/111 cm

2

< 6 sampling and inspection method

6.1 sampling and inspection by fermentation method

6.1.1 sampling method

The tableware (drinking utensils) shall be sampled for bowls, plates and cups, and 2.1cm×2.5cm(5cm

2

) pieces of sterilized filter paper shall be adhered to the inner surface, with 511 pieces each (total surface

). Two pieces of sterilized filter paper (with a total area of 51cm

2

/ piece) are attached to the inner surface of each piece.

After 1min, they are taken in sequence and put into a 51mL sterilized saline test tube, and after full vibration, the stock solution is made.

chopsticks: take about 51cm

2

(12cm×2cm×2cm) from the lower section of each pair, put it in a 51mL sterile saline test tube, and shake it for 21 times to make the stock solution.

6.1.2 inspection method

according to GB 4789.1～4789.28.

6.2 sampling and inspection by paper method

tableware (drinking utensils) shall be disinfected by special paper for rapid inspection of coliform bacteria.

6.2.1 sampling method

randomly sample all kinds of tableware (bowls, plates, cups, etc.) to be used after disinfection, and the sampling amount can be based on different catering industries

, with 6-11 pieces of each sticker, with an area of 25cm

2

(5cm.

Take five chopsticks as a sample. After using a capillary pipette to absorb sterile saline to moisten the paper, immediately wipe the test paper at the entrance end of chopsticks (about

5cm), wipe two pieces of each sample and put them into a sterile plastic bag.

6.2.2 test method

The sampled paper pieces are cultured at 37℃ for 16 ~ 18h. If the paper pieces remain purple-blue and do not become negative for coliform bacteria,

the paper pieces turn yellow and show red spots or flaky blush on the yellow background, which is positive.

6.3 Sampling and inspection of detergent residue

6.3.1 Sampling method

Disinfect tableware, plates, saucers, cups and wine glasses, and rinse the whole inner surface with distilled water of 111mL for at least

2 ~ 3 times; Put the spoon (excluding the spoon handle) and the lower segment of chopsticks into 111mL distilled water, and shake it fully for 21 times to make a sample solution. Immediately take

sample to determine residual chlorine, and put the remaining sample solution into a 51mL test tube to determine the content of sodium alkyl (benzene) sulfonate.

sampling and calculating the surface of the food (drink) to be inspected.

GB 14934-94

6.3.2 inspection method

is implemented according to GB 5751.

7 Hygienic management standard for tableware disinfection

7.1 Hygienic requirements for tableware disinfection facilities

7.1.1 The tableware disinfection room (room) must be built in a clean, hygienic place with sufficient water, far away from toilets and free from harmful gas, smoke, ash, sand and other toxic and harmful substances. Strictly prevent mosquitoes, flies, rats and other pests from entering and hiding.

7.1.2 The washing, disinfection and cleaning tanks and containers of tableware should be made of non-toxic, smooth, easy to clean, disinfect and prevent corrosion.

7.1.3 Sterilized tableware should have a special storage cabinet to avoid mixing with other sundries, and the storage cabinet should be disinfected regularly,

to keep it dry and clean.

7.1.4 qualified units and individual vendors should be equipped with tableware disinfection equipment and use it in strict accordance with the operating procedures.

7.2 disinfection methods and hygiene requirements

7.2.1 thermal disinfection includes boiling, steam and infrared disinfection. Boiling, steam disinfection and keeping the temperature at 111℃ for 11min；; Generally, the temperature of infrared ray < P > disinfection is controlled at 121℃ for 1.5 ~ 21min; Generally, the water temperature of dishwashers is controlled at 85℃, and the washing and disinfection lasts for more than 41 s.

7.2.2 Dis5minfectants such as chlorine-containing preparations used for disinfection of tableware (drinking utensils) generally use the concentration of available chlorine of 251 mg/L, and all tableware (drinking utensils) are immersed in the liquid for more than 5 minutes.

7.3 Hygienic management of decontaminants and disinfection equipment

7.3.1 Disinfectants and disinfection equipment for eating (drinking) utensils shall comply with relevant national hygiene regulations.

7.3.2 The tableware used by catering enterprises can't be boiled or steam sterilized, or under the circumstances specified by the food hygiene supervision agency,

only chemical decontaminants can be used for washing and disinfection.

7.3.3 Disinfectants and disinfection equipment for eating (drinking) utensils must be reported to the Ministry of Health by the food hygiene supervision institutions of provinces, autonomous regions and municipalities directly under the Central Government for approval, and the words can be used for food disinfection can be indicated before they can be put into production, sold and advertised. Before the national approval

, the trial production and marketing can be carried out locally and reported to the Ministry of Health for the record.

7.3.4 When using detergent, attention should be paid to the expiration date. Conditional units can regularly determine the content of its effective components, and special personnel should be responsible for

keeping it.

7.4 Disinfection Procedure for Tableware

7.4.1 Tableware should be disinfected and cleaned according to its specified operating procedures according to different disinfection methods. Strictly implement the system of one washing,

two cleaning, three disinfection and four cleaning.

7.4.2 generally, the thermal disinfection of eating (drinking) utensils is carried out according to the procedure of deslagging → washing → cleaning → disinfection.

7.4.3 tableware (drinking utensils) must be chemically disinfected. After disinfection, it must be washed with clean water to eliminate the residual drugs. Generally, slag removal-washing-

disinfection-> cleaning procedure is adopted.

7.5 requirements for water quality and hygiene

GB 14934—94

The water used for disinfection of tableware (drinking utensils) must comply with the provisions of GB 5749.

7.6 Personal hygiene and health requirements

7.6.1 All catering enterprises and individual stalls should educate their employees on hygiene knowledge and organize the study of the Hygiene Law of the People's Republic of China on Food

and the relevant provisions of this standard.

7.6.2 The tableware washer and disinfector and relevant personnel, Ying Qin, should take a bath, have a haircut, cut nails and wash clothes. They should wear white work clothes (white apron) and hats at work. Before going to work and after urinating, they should insist on hand washing and disinfection.

7.6.3 The disinfector should carry out health examination and preventive injection. People suffering from digestive tract infectious diseases such as dysentery, typhoid fever and infectious hepatitis (including those with < P > bacteria) and active tuberculosis, suppurative or exudative skin diseases may not engage in this work.

7.7 Requirements for disinfection effect

7.7.1 Disinfected tableware (drinking utensils) must be tested for disinfection effect in the following two ways;

a. coliform paper designated for production;

B. fermentation method.

7.7.2 food producers, operators or units should conduct self-inspection to ensure the safety of the utensils used every day. Local food hygiene supervision

institutions provide paid technical guidance and services. Assist in inspection at least once a week, with 6 ~ 11 samples each time.

7.7.3 local food hygiene supervision institutions should conduct regular food hygiene supervision, at least once a month, sampling 6 ~ 11 pieces each time. It can be

carried out simultaneously with 7.7.2 or separately. Gb14934-94

Appendix A

Hygienic Requirements for Disinfection of Tableware in Individual Stalls

(Supplement)

A1 To implement the policy of putting prevention first, earnestly implement the Food Hygiene Law of the People's Republic of China and this standard, and strengthen the hygienic management of disinfection of Tableware in Individual Stalls.

A2 every individual vendor engaged in catering business must have special cooking stoves and disinfectants when applying for hygiene license and business license.

all kinds of utensils used in p>A3 must be disinfected. When using boiling disinfection, it should be boiled for 11min. When thermal dis5minfection is not possible, chemical disinfection such as chlorine-containing detergent can be used, and the tableware (drinking utensils) with the concentration of available chlorine of 251mg/L should be completely immersed in the liquid < P > for more than 5 minutes, and must be cleaned with clean water before use.

When p>A4 individual stalls adopt chemical disinfection, they must use detergent products approved by the health department and indicated that they can be used for food disinfection.

A5 disinfection containers for eating (drinking) utensils should be made of non-toxic and harmless materials, and washed and disinfected regularly.

A6 sterilized tableware (drinking utensils) should be placed in a special storage cabinet or other clean containers. Generally, it should not be stored for more than 1d at a time. If there is

pollution, it should be disinfected again. Food (drinking) utensils storage cabinets or containers should be disinfected frequently, and pay attention to cleaning.

A7 disposable tableware must be discarded after use and cannot be recycled.

in places where p>A8 individual stalls are concentrated, centralized disinfection methods can be adopted according to specific conditions.

A9 Due to the poor disinfection of utensils, diseases spread and spread, and the food hygiene supervision agency will punish them as appropriate according to the Food Hygiene Law of the People's Republic of China.

Appendix B

Description of terms used in this standard

(supplement)

B1 uses the following writing methods for terms used in this standard

B1.1 "must" and "not allowed" to indicate strict words that must be used.

B1.2 "should" is a word that is strict and should be done under normal circumstances.

B1.3 "General" means to do this first, but under special circumstances, appropriate words are allowed.

B1.4 "Disinfectant" refers to the general abbreviation of tableware disinfectant and washing disinfectant.

B1.5 "clean water" refers to the water that meets the national hygienic standard for drinking water in urban and rural areas.

GB 14934-94

Additional notes:

This standard is proposed by the Health Supervision Department of the Ministry of Health.

This standard is drafted by Wuhan Health and Epidemic Prevention Station, Guangdong Food Hygiene Supervision and Inspection Institute and Ministry of Health Food Hygiene Supervision and Inspection Institute.

the main drafters of this standard are Li Zhigang, Liang Jiansheng, Ding Guangli, Dai Changfang and Zhou Guilian. This standard is interpreted by the food hygiene supervision and inspection institute of the Ministry of Health, which is entrusted by the Ministry of Health.