Dining room is a place with a large number of consumers, which requires strict hygiene management system for dining room tableware, so as to ensure the health of guests and avoid the spread of germs. For the disinfection of tableware in restaurants, restaurants have strict disinfection procedures. Let's take a look at the disinfection procedures of tableware in restaurants and the maintenance knowledge of tableware in restaurants.

Disinfection process of tableware in restaurants

1. Tableware cleaning and disinfection must be carried out in strict accordance with the prescribed procedures. Thermal disinfection procedures: one scraping, two washing, three flushing, four disinfection and five cleaning; Drug disinfection procedures: one scraping, two washing, three disinfection, four flushing and five cleaning.

2. Tableware must be cleaned and disinfected before use. Tableware that has not been disinfected or the disinfection effect cannot meet the hygiene requirements shall not be used. It is forbidden to reuse disposable tableware.

3. Assign special personnel to clean and disinfect tableware. Operators should maintain good hygiene habits, wear clean work clothes and masks when taking up their posts, and wear gloves or wash their hands for disinfection before entering their posts.

4, tableware recycling, transportation, cleaning and disinfection, cleaning, use to go through the fixed channel and the entrance and exit, tableware cleaning and disinfection must be carried out in the dining room decontamination room, shall not arbitrarily change the operating position.

5. The disinfection procedure is carried out according to eight procedures: classification, residue removal, soaking, brushing, washing, disinfection, packaging and cleaning. The disinfection procedure of tableware that is not suitable for high temperature disinfection is carried out according to nine procedures: classification, residue removal, soaking, brushing, disinfection, washing, drying, sub-packaging and cleaning. Do not reduce any links. Disinfected tableware must be put into the cupboard and the cupboard door closed to prevent pollution.

knowledge of tableware maintenance in restaurants

1. Used silver tableware should not only be cleaned, but also dried and polished. In particular, silverware that has been exposed to eggs should be scrubbed twice. Attention should be paid to the concave surface of the fork, and fingers should be used to rub it in. Because when eggs come into contact with silverware, they will produce yellow protein silver. In addition, silverware will turn black if it is not used for a long time, so it should be thoroughly scrubbed regularly.

2. After long-term use, if the surface of the gold plating treasure is oxidized, the cleaned gold plating treasure can be immersed in salt water or soda water with aluminum foil or aluminum sheet at a temperature of about 78 degrees for 1-3min. Sponge or pure cotton cloth can also be coated with brightener for dry cleaning. A good brightener can form a transparent protective film

3. Porcelain specifications and models are numerous, so don't put them in a heap when storing in a warehouse or cupboard. They must be stored separately according to different types, specifications and models. This is not only convenient for inventory management, but also convenient for use and taking, and can also avoid the phenomenon of crushing and fracturing caused by littering.

Disinfection management of tableware in restaurants is the main matter that must be mastered and strictly implemented when operating restaurants. Therefore, if you want to engage in catering services, you must carry out disinfection management of tableware in restaurants. Now there are some professional restaurant tableware disinfection companies, which provides great convenience for restaurant operators and saves a lot of trouble. Usually, just do a good job in maintaining restaurant tableware.