Does anyone know the disinfection record sheet in the restaurant

Disinfection records of catering service units.

Unit Name: Date Small Poisonous Items Knives, Piers Morning Porcelain Plates, Stainless Steel Tableware Containers, Knives and Forks, Chopsticks Disinfection Method 1% White Vinegar or 75% Alcohol Disinfection Steam Disinfection Time Disinfection Time From point to point.

Sterilizer Inspector.

Number of disinfectants. Glasses, plastic cups.

Knives, piers. 1:200 "84" disinfection.

1% white vinegar or 75% alcohol sterilization and steam sterilization.

Afternoon. Porcelain plates, stainless steel cutlery containers, knives and forks, chopsticks.

Glasses, plastic cups.

Knives, piers. 1:200 "84" disinfection.

1% white vinegar or 75% alcohol sterilization and steam sterilization.

Morning. Porcelain plates, stainless steel cutlery containers, knives and forks, chopsticks.

Glasses, plastic cups.

Knives, piers. 1:200 "84" disinfection.

1% white vinegar or 75% alcohol sterilization and steam sterilization.

Afternoon. Porcelain plates, stainless steel cutlery containers, knives and forks, chopsticks.

Glasses, plastic cups.

Knives, piers. 1:200 "84" disinfection.

1% white vinegar or 75% alcohol sterilization and steam sterilization.

Morning. Porcelain plates, stainless steel cutlery containers, knives and forks, chopsticks.

Dots to dots.

Glasses, plastic cups.

Knives, piers. 1:200 "84" disinfection.

1% white vinegar or 75% alcohol sterilization and steam sterilization.

Afternoon. Porcelain plates, stainless steel cutlery containers, knives and forks, chopsticks.

Glasses, plastic cups.

1:200 "84" disinfection.

Note: 1. After the health examination of disinfection personnel, they can only take up their posts with valid health certificates and training certificates, and they must be qualified for disinfection knowledge training before taking up their posts. 2. The disinfection personnel should be carried out in strict accordance with the operating procedures, carefully fill in the disinfection record after disinfection, check and sign the verification person during the disinfection, and fill in the handover record when the disinfection personnel are handed over.

3. When the ozone or ultraviolet disinfection cabinet disinfects the cups, the cup mouth should be facing down, and the plates should be placed vertically when steam sterilized. 4. "84" disinfectant should be replaced every 4 hours.

1. List records, the content should include: serial number, date, name of tableware, number of tableware, disinfection method (disinfection cabinet or chemical disinfectant, etc.), disinfection temperature or disinfectant concentration, disinfection time, operator, remarks and other items.

2. According to the year, month and day, the disinfection time of each meal, who is the operator, who is the person in charge, and who is the acceptor.

3. There are generally several contents in the record: disinfection time, disinfection items, disinfection time, disinfection personnel, equipment status, etc.

For example: Date: (Example).

Disinfection method: ultraviolet disinfection (disinfection cabinet).

Items: plates, spoons, etc.

Okay. Good evening kiss <>

Fill in the method of disinfection, such as hot water disinfection, steam disinfection, etc. 4. Amount of disinfectant: fill in the amount of disinfectant, such as disinfectant concentration, dose, use time, etc. 5. Disinfectant: Fill in the name of the disinfectant 6. Supervisor:

Fill in the name of the person supervising the disinfection work7, Beilu Lu Note: Fill in other situations in the disinfection process, such as the use of disinfectants, disinfection results, etc<>

Is there a **. Expand the lack of brief information; (1) Physical disinfection. Including steam, boiling, infrared and other thermal disinfection methods.

1. Keep boiling and steam sterilization at 100 for more than 10 minutes. 2. Infrared disinfection generally controls the temperature of 120 and keeps it for more than 10 minutes. 3. The general water temperature of dishwasher disinfection is 85, and the rinsing and disinfection is more than 40 seconds.

2) Chemical disinfection of the ears. It is mainly a variety of chlorine-containing disinfectants. 1. The concentration should contain more than 250mg of available chlorine (also known as 250ppm), and all the tableware should be soaked in the liquid for more than 5 minutes.

2. After chemical disinfection, the tableware should be washed with clean water to remove the disinfectant residue on the surface.

Is there a **.

The following issues should be paid attention to when writing the hotel disinfection record book: Serial number; Date; name of disinfectant; disinfectant concentration; Disinfection method (spray, wipe......disinfection start time; disinfection end time; Operator; remarks, etc.

Others also need to be noted by the person in charge of health. Hotel tableware disinfection system: equipped with special cleaning, disinfection and cleaning equipment.

Cleaning and disinfection personnel should operate in strict accordance with cleaning and disinfection procedures and disinfection methods. Physical disinfection: residue removal, water purification, thermal dissipation, cleaning. Regularly clean the indoor environment and equipment, leave no sanitary dead corners, and keep it clean. Do a good job of disinfection records.

Tableware disinfection record sheet date, disinfection method, number of disinfection items, disinfection time and person in charge, year, month, day, hour, minute to second.

Tableware disinfection is the process of killing pathogens on the surface of tableware by means of high-temperature steam and other methods. Common methods include boiling disinfection, steam disinfection, oven disinfection, immersion disinfection, etc. Tableware such as bowls, chopsticks, plates, and spoons are essential items in family life, and a large number of surveys have shown that various pathogenic microorganisms can often be detected from these tableware.

If they are not cleaned and disinfected regularly and thoroughly in daily life, they may become vectors for the transmission of diseases such as hepatitis A, dysentery, typhoid, tuberculosis and food poisoning.

In particular, when someone in the family is infected with the above-mentioned infectious diseases, these intestinal infectious diseases can be transmitted to each other in the family due to the sharing of utensils. Therefore, the daily disinfection of the utensils that are often used in the family is conducive to ensuring the safety of the whole family.

There should be a disinfection time, disinfection location, disinfection person, disinfection item list,

How to fill in the number of tableware for tableware disinfection.

Are you a dishwasher? Look at my avatar.

Summary. Hello, glad to answer for you. Filling in the tableware elimination record form, list record, content should include:

Serial number, RI period, name of tableware, number of tableware, elimination method (elimination cabinet or chemical elimination agent, etc.), elimination temperature or concentration of elimination agent, elimination time, operator, remarks and other items. According to the year, month, the consumption time of each meal, who is the operator, who is the person in charge, and who is the acceptor. There are generally several things to be recorded in:

Consumption time, consumption items, consumption time, consumption personnel, equipment status, etc.

Hello, glad to answer for you. The contents of the tableware elimination record form should include: serial number, RI period, tableware name, number of tableware, elimination method (elimination cabinet or chemical elimination agent, etc.), elimination temperature or elimination agent concentration, elimination time, operator, remarks and other items.

According to the year and month, the time of each meal is infiltrated, who is the operator, who is the person in charge, and who is the acceptor. There are generally several contents in the record: elimination time, elimination of goods, elimination of consumption time, elimination of personnel, equipment status, etc.

For example: RI period: (example).

Ultraviolet (anti-DU cabinet). Items: Wang Chan plates, spoons, etc. (that is, fill in what Wu Xin has in the restaurant).

There are still many things to pay attention to when disinfecting the kitchen, many friends are also more cautious when disinfecting the kitchen, in order to provide a comfortable environment for the family, they will be disinfected regularly, so you can place a record sheet in the kitchen, in this way, make a record after disinfection, so how to make a sample of the kitchen anti-poison record form? What are the functions of kitchen sterilizers? Let's take a look at the relevant knowledge.

How to make a sample of the kitchen disinfection record sheet.

Fill in the day and time in the kitchen disinfection time field. The disinfection of the above items should be done every day in accordance with the requirements of the disinfection system, ensure the daily disinfection time and make disinfection records in a timely manner.

When using this disinfectant for floor disinfection in the kitchen, you must pay attention to the following:

1. It is not advisable to disinfect during the cooking and stir-frying, so as to avoid the disinfectant solution from coming into contact with the food and then accidentally entering the mouth.

2. The basins and brushes used for disinfection should be kept dedicated and should not be diverted for other purposes, and they should be rinsed repeatedly after each use, and the disinfection residue on the disinfection tools should be removed cleanly and thoroughly.

3. The disinfection time should be set before the end of work every day (that is, the last thing of the day), and the disinfection personnel should not have direct or indirect contact with the food during the disinfection period to prevent accidental ingestion.

4. The disinfectant should be properly placed, and the storage conditions of 84 disinfectant are sealed, cool and dry, well ventilated, and out of reach of children.

What are the functions of kitchen sterilizers?

Let's have an understanding of the disinfection cabinet, the disinfection cabinet refers to the use of ultraviolet, far infrared, high temperature, ozone and other methods, to sterilize and disinfect, heat preservation and dehumidification tools for tableware, tableware, towels, clothing, beauty salon appliances, medical equipment and other items, the shape is generally cabinet-shaped, and most of the cabinet body is made of stainless steel.

1. The disinfection cabinet is an electrical product invented and pioneered in China, which is widely used in hotels, guesthouses, restaurants, schools, troops, canteens and other places. There is no doubt that in the face of an increasingly complex living environment, once a variety of sudden infectious diseases break out, their spread speed is very rampant, seriously threatening people's health, and even threatening people's lives.

2. More and more families have noticed the importance of tableware disinfection, and the disinfection cabinet has also begun to enter thousands of households. At present, the disinfection cabinet disinfection methods are divided into ultraviolet disinfection, ozone disinfection, high temperature disinfection, etc., which can effectively kill viruses and effectively inhibit the reproduction of bacteria, so as to protect the health of family members.

When disinfecting the kitchen, we should do a good job of recording, especially pay attention to choosing the right time for disinfection, so as to avoid affecting the health of the family.

This has to be based on the specific situation of the disinfection operation, how to operate, that is, the specific disinfection method used, how to fill in.

In practice, according to different disinfection objects, different pathogenic microorganisms, different epidemic prevention requirements and other factors, the disinfection methods adopted are different.

Commonly used disinfection methods are: boiling water boiling (or steaming) disinfection, ultraviolet irradiation disinfection, disinfectant immersion disinfection, disinfectant wiping disinfection, disinfectant spray disinfection, disinfectant fumigation disinfection, disinfection cabinet disinfection, ozone disinfection, microwave disinfection, etc.