The disinfection of tableware should be operated in strict accordance with the order of "debris removal, detergent cleaning, water rinsing, disinfection, cleaning".

A cleaning method

Scrape off most of the food residue, dirt on the surface of the dining utensils, the used tableware into the basin, suppression of warm water, a few drops of detergent, scrub clean and wash with water.

Cookware cleaning and tableware the same, will be used in the cookware into the water, drop a little detergent, grease, stains wash.

With dishwasher cleaning, according to the equipment instructions. If the tableware surface food residue, dirt more, also need to scrape off most of the food residue, dirt stained on the surface of the dining utensils, and then wash.

Second, disinfection methods

Disinfection methods include boiling disinfection, steam disinfection, immersion disinfection, cupboard disinfection.

(1) Boiling, steam sterilization to maintain 100 ℃ for more than 10 minutes.

(2) not heat-resistant tableware, especially beer utensils, etc. will be heat burst, deformation, etc., can use bleach, chloramines, potassium permanganate and other disinfectant soak. Soak must pay attention to the liquid must be no more than tableware; liquid concentration should be in accordance with the requirements of the regulations, such as bleach with 0.5% clarification; hepatitis patients tableware to use 3% of the clarification of bleach; soak time should be sufficient, generally need to be 15 ~ 30 minutes; after soaking and then rinsed with water, it is best to use running water rinse.

(3) dishwasher disinfection general water temperature control 85 ℃, rinse disinfection more than 40 seconds.

After chemical disinfection of food and drink utensils should be clean water to rinse off the surface of the disinfectant residue. If you want to choose a non-toxic, non-residual disinfectant water, you can try the Likely Antibacterial Liquid, micro-acid formula, the role of the rapid return to water, will not produce a secondary source of pollution, health and environmental protection.

Third, the cleaning method

disinfected food and drink utensils should be naturally filtered or dried, and promptly put into a special closed food and drink utensils cleaning cabinet (room) to save.