2.5 (1) Disinfection of tableware (snack plate, bowl, spoon)

Procedure: 1. Remove the residue from tableware; 2. Tableware is placed in a bucket filled with hot water; 3. Pour in detergent; 4, scrub with a cleaning ball; 5. Rinse with clear water; 6. Drain the juice; 7 put the washed tableware into the disinfection cabinet for disinfection, keep the temperature at 111℃ and the disinfection time shall not be less than 1.5 minutes.

2.5 (2) Disinfection of utensils (rice bucket, soup bucket, container, steamed rice plate)

Tableware that is not suitable for disinfection in the disinfection cabinet due to special circumstances can be disinfected with chemicals after washing. (Procedure: removing residues → soaking and washing with hot alkaline water → drug disinfection → rinsing with clean water. ) 1. The detergent used should be safe and harmless to human body, and the product must be approved by the health department at or above the provincial level. 2. The concentration of disinfectant is 1: 211, and the disinfection time is 31 minutes, in strict accordance with the instructions for use of disinfectant.

the disinfected utensils should be put on a special storage rack, with the bottom facing up and the mouth facing down. They should be placed neatly to avoid being mixed with other sundries, to prevent repeated pollution of utensils, and the storage rack should be cleaned and disinfected regularly.

References:

1. Food Hygiene Law of the People's Republic of China 1995-11-31

2. Food Hygiene Management Measures of Catering Industry of the Ministry of Health 2111-6-1.