Chemical disinfection in catering units should be equipped with chlorine-containing disinfectants. Chlorine-containing disinfectants refer to disinfectants that dissolve in water to produce hypochlorous acid with microbiocidal activity, and their microbiocidal effective components are often represented by available chlorine. Hypochloric acid has a small molecular weight, which is easy to spread to the surface of bacteria and penetrate the cell membrane into the bacteria, so that the bacterial protein is oxidized and the bacteria die. Chlorine-containing disinfectants can kill various microorganisms, including bacterial propagules, viruses, fungi, mycobacterium tuberculosis and the most resistant bacterial spores.

Disinfectants commonly used in catering services and precautions for chemical disinfection:

1. Bleaching powder: the main component is sodium hypochlorite, and it also contains calcium hydroxide, calcium oxide and calcium chloride. When preparing aqueous solution, a small amount of water should be added to make it paste, and then water should be added while stirring to form emulsion, and then it should be allowed to stand for precipitation.

2. calcium hypochlorite (bleaching powder essence): when used, it is fully dissolved in water. Ordinary tablets should be crushed and added into water to be fully stirred and dissolved. Effervescent tablets can be directly added for dissolution. The scope of use is the same as bleaching powder.

3. sodium hypochlorite: fully mix in water when using. The scope of use is the same as bleaching powder.

4. sodium dichloroisocyanurate (Youchlorine Jing): When in use, it should be fully dissolved in water. Ordinary tablets should be crushed and added into water to be fully stirred and dissolved. Effervescent tablets can be directly added for dissolution. The scope of use is the same as bleaching powder.

5. Chlorine dioxide: Because the prepared aqueous solution is unstable, the activator should be added before use. The scope of use is the same as bleaching powder. Because of its strong oxidation, contact with grease should be avoided to prevent its oxidation from accelerating.