Tableware cleaning, disinfection and cleaning management system

1. Set up special tableware cleaning, disinfection and cleaning areas (or special rooms) and equipment. The scale and quantity of cleaning and disinfection equipment and facilities should meet the needs.

2, tableware cleaning and disinfection pool should be dedicated, and separated from food raw materials, cleaning utensils and tools that contact indirect food, container cleaning pool. If chemical disinfection is used, there should be at least 3 special pools. All kinds of pools should be clearly marked to indicate the purpose.

3. Tableware in direct contact with food should be washed and disinfected before use, and tableware that has not been washed and disinfected shall not be used. Don't reuse disposable tableware.

4. Dining utensils should be recycled during meals, cleaned and disinfected during meals, and must not be separated or left overnight.

5. Tableware should be disinfected by thermal method first, and operated in strict accordance with the order of "removing residue, scrubbing with alkaline water (or detergent), rinsing with clear water, thermal sterilization and cleaning". Disinfection of chemical drugs should be carried out in strict accordance with the order of deslagging, scrubbing with alkaline water (or detergent), rinsing with clear water, drug soaking, rinsing with clear water and cleaning. Pay attention to thorough cleaning to prevent drug residues.

References:

Baidu Encyclopedia-Hygienic Supervision Standard for Centralized Disinfection Units of Tableware