What are the commonly used methods for tableware disinfection? Cleaning process and qualification standards for disinfected tableware

Tableware is an important part of food safety, and the disinfection of tableware is also very important. Disinfection of tableware is the process of killing pathogens on the surface of tableware by means of high-temperature steam. Commonly used disinfection methods include steam disinfection, ultraviolet disinfection by sunlight, boiling disinfection, bleaching powder disinfection, disinfection cabinet disinfection, etc. Generally, the surface of tableware is first removed during disinfection. Clean the surface of the tableware with a disinfectant. It is best to rinse off the disinfectant with clean water. The surface of the qualified tableware after disinfection is smooth, free of oil stains, odorless, dry, and free of pathogenic bacteria. Let's learn about tableware disinfection!

1. Common methods of tableware disinfection

1. Steam disinfection

Clean the tableware according to the size, put it on a clean large drawer, cover it, and steam it over high heat. When the water boils, continue steaming for another 20-30 minutes. Take the natural cooling method to cool the tableware. Do not wipe with a dirty rag when in use, so that the tableware will be contaminated and become a source of infection again.

2. Sterilize with ultraviolet light from the sun

Sunlight ultraviolet rays have a strong bactericidal ability. If the above methods cannot be used, the tableware can be washed and exposed to the hot sun for more than 40 minutes, which can play a role in disinfection and sterilization. When drying, be careful not to be polluted by dust and mosquitoes.

3. Boiling disinfection method

This method is the easiest to use in rural households, and it is the boiling disinfection method. The boiling disinfection method is suitable for disinfection of household tableware such as bowls, chopsticks, plates, dishes, basins, spoons, etc. reliable. Specific method: place the washed bowls, basins and other tableware upright in the pot, add clean water to immerse the sterilized tableware, and then continue to boil for 5-15 minutes to achieve the purpose of disinfection. Then, pour out the waste water and put the sterilized tableware in Reserve in a clean cupboard.

4. Disinfection with bleaching powder

works well. Soak the tableware with 5% bleach supernatant for 30 minutes to achieve the disinfection effect. Use 1 bleaching tablet to make a paste, add 1000 ml of water to make a disinfectant solution with 200 mg of available chlorine per liter, soak the washed tableware for 5 minutes, and achieve the same purpose of disinfection. The bleaching powder disinfection tableware is easy to operate. Under normal circumstances, each time the disinfectant is prepared, it can be used repeatedly for 4 hours. Since bleaching powder is a chlorine-containing disinfectant, the disinfected tableware often leaves a chlorine smell, which is soothing to people, so you can rinse it with a small amount of boiling water before using this type of tableware, which can significantly reduce the chlorine smell.

5. Sulfonate disinfection

Not only can it effectively kill the pathogenic bacteria contaminated on the tableware, but it also has obvious damage and killing effects on the hepatitis B virus, so sulfonyl sulfonate can be used to disinfect the tableware of infectious patients such as viral hepatitis and dysentery. In actual use, the disinfection effect can be achieved by soaking tableware in 200-300 ml per liter of sulfuric acid disinfectant solution for 2-5 minutes. Since the iodine in sulfonate reacts with starch to form purple-blue spots, the tableware should be rinsed clean before disinfection; the sterilized tableware often leaves foam, which can be washed with clean and clean water before storage. Sulfuric acid is a A high-efficiency, quick-acting disinfectant. When disinfecting tableware with sulfuric acid.

6. Oven disinfection

Such as infrared disinfection cabinets, etc., the temperature is generally around 120 ℃, disinfection 15-20 minutes.

7. Soaking and disinfection

Tableware that is not resistant to high temperatures, especially beer utensils, will burst and deform when exposed to heat, and can be soaked in disinfectant solutions such as bleach, chloramine, and potassium permanganate. When soaking, it must be noted that the liquid medicine must not pass through the tableware; the concentration of the liquid medicine must be in accordance with the specified requirements, such as 0.5% clarification solution for bleaching powder.

8. Disinfection cabinet disinfection

(1) Electric tableware disinfection cabinet, a disinfection cabinet for tableware disinfection by heating with electric heating elements.

(2) Ozone tableware disinfection cabinet, a disinfection cabinet for tableware disinfection through ozone.

(3) Ultraviolet tableware disinfection cabinets, disinfection cabinets that use ultraviolet rays as one of the means of tableware disinfection, and disinfection cabinets that rely solely on ultraviolet disinfection are not suitable for tableware disinfection.

(4) Combined tableware disinfection cabinet, which is a disinfection cabinet for disinfecting tableware by combining two or more disinfection methods.

9. Tableware washing and disinfecting machine

When using a tableware washing and disinfecting machine for tableware washing and disinfection, it should be noted that the placement of tableware on the washing rack should meet the set requirements, and should not be piled up randomly, so as not to affect the effect of washing and disinfection. The working water temperature is controlled at around 80°C. Washing supplies, Dilong soaking powder, and disinfectant should be temporarily prepared and replaced at any time. After cleaning and disinfection, the effect of washing and disinfection of tableware should be checked. If the hygiene requirements cannot be met, washing and disinfection should be carried out again.

2. The process of tableware disinfection

1. Remove most of the residues and dirt on the surface of public utensils.

2. Clean the surfaces of public utensils with disinfectant.

3. Finally, rinse off the residual disinfectant with clean water.

3. Qualified standards for tableware disinfection

1. The surface of the tableware is smooth and clean, no oil stains, no peculiar smell, and dry.

2. The residual amount of sodium alkyl iodate on the tableware is less than 0.1 mg/100 square centimeters, and the free residual chlorine is less than 0.3 mg/L.

3. The coliform bacteria on the tableware is less than 3/100 square centimeters, and no pathogenic bacteria can be detected.

Disclaimer: The above methods are provided by the program system index or shared by netizens. They are for your reference only and do not represent the research views of this website. They are proven to be effective. Please pay attention to the authenticity and authority of the source of the content.