Answer: (ABCD)

The place where tableware is cleaned and disinfected refers to the operating place where tableware, tools and containers that come into contact with direct food are cleaned and disinfected, which belongs to the general operating area. Tableware cleaning place refers to the place where tableware after cleaning and disinfection, tools and containers in contact with direct food are stored and kept clean, which belongs to quasi-clean operation area.

tableware disinfection rooms in a broad sense include tableware cleaning places, disinfection places and tableware cleaning places. These places should be in special rooms. If small catering industries such as snack bars are unable to set up special rooms, they should be set up as cleaning and disinfection places in relatively independent areas in food processing areas. In the food processing area of catering industry, the tableware disinfection place should be arranged reasonably, and the used tableware should be separated from the food raw material inlet and finished product supply outlet after recycling and disinfection.

Tableware disinfection should be as follows:

1. Tableware should be disinfected by thermal methods (infrared disinfection and steam disinfection), and the size and quantity of disinfection equipment and facilities should meet the needs.

2, tableware cleaning and disinfection pool should be dedicated, should use impervious materials such as stainless steel or ceramics, not easy to scale and easy to clean, all kinds of pools should be clearly marked to indicate their purpose, the size and number of cleaning pools should meet the needs. There should be a certain width of operating table between pools, and the table has a certain inward slope, which is easy to place or drain.

3. If it cannot be disinfected due to material and size, chemical disinfection shall be adopted, and at least three special pools shall be provided for cleaning, soaking disinfection and washing respectively. It should be clearly indicated with different signs.

4. If automatic cleaning and disinfection equipment such as dishwasher is used, the equipment should be equipped with temperature display and automatic adding device for cleaning and disinfection.

5. The tableware cleaning pool shall not be used for cleaning food raw materials, cleaning utensils, tools and containers that come into contact with indirect food.

6. A cleaning facility for storing sterilized tableware should be set up, and its structure should be closed and easy to clean, and stainless steel is recommended. The outside should be marked with the words "cleaning cabinet"