Should the tableware cleaning and disinfection procedures be one scrape, two washes, three flushes,

Yes, the cleaning and disinfection of dishes must be carried out in strict accordance with the prescribed procedures.

1.Thermal disinfection procedures: one scraping, two washing, three flushing, four disinfection, five cleaning;

2.Drug disinfection procedures: one scraping, two washing, three disinfection, four flushing, five cleaning.

Tableware cleaning and disinfection system.

1. Tableware, tableware, cooked food containers, etc. should be cleaned and disinfected immediately after meals, so that they can be used once and cleaned and disinfected once.

2. The full-time personnel responsible for tableware disinfection should be in good health and work conscientiously.

3. Tableware cleaning and disinfection must be operated in strict accordance with the prescribed procedures. Thermal disinfection procedures: one scraping, two washing, three flushing, four disinfection, five cleaning; Drug disinfection procedures: one scraping, two washing, three disinfection, four flushing, five cleaning.

4. The following requirements should be met for tableware disinfection: thermal disinfection: boiling steam 100 and steaming for 30 minutes. Far infrared 120 degrees, 15-20 minutes. Drug disinfection: effective chlorine concentration 250ppm, disinfection time 5 minutes.

5. The sterilized tableware and tea set should be immediately placed in a clean cabinet and cabinet for cleaning to prevent re-contamination.

6. The food containers and utensils used in the kitchen must be washed in the designated container scrubbing tank, and placed in the designated sterilizer for disinfection after washing, and the containers and utensils that have not been cleaned and disinfected shall not be used.

The tableware cleaning and disinfection procedures are one scrape, two washes, three flushes, four disinfections, and five cleanings.

One scraping is to pour the remaining food on the eating and drinking utensils and utensils into the trash can and scrape them clean.

The second wash is to clean the scraped food and drinking utensils and utensils with water with detergent or 2% hot alkaline water.

Three-flush is to wash away the detergent remaining on the food and drinking utensils with running water.

or lye.

One wash, two brushes, three flushes, four disinfections, five cleaning. Edible tools should be washed and kept clean after each shift, and the food (use) utensils should be "one wash", "two brushes", "three flushes", "four disinfections" and "five cleaning".

One wash: wash off the leftovers of the tableware, put them in the washing sink and wash them with detergent;

2. Brush the utensils with a brush or other cleaning tools;

Three-flush: Wash the utensils using detergent with clean water and rinse at least three times;

4. Disinfection: disinfection with high temperature, drug or infrared electronic disinfection cabinet;

5. Cleaning: Put the sterilized tableware in the cleaning cabinet, and seal it to prevent the entry of bacteria.

Hello tableware disinfection standards: one wash, two brushes, three flushes, four disinfection, five knots.

1.Washing: Wash off the residue from the dishes and put them in the sink or washing unit to wash them with detergent.

2.Brush: Brush the dishes with a brush or various cleaning utensils.

3.Rinse: Wash dishes with detergent with clean water and rinse at least three times.

4.Disinfection: Disinfection with high temperature, medicine or infrared electronic disinfection cabinet.

5.Cleaning: Place the sterilized utensils in the cleaning cabinet and seal them to prevent the entry of bacteria.

The principle of cleaning and disinfection should be to follow the principle of cleaning before disinfecting, and this statement is correct.

As an effective measure and means to cut off the transmission route of the virus, disinfection has played an important role in epidemic prevention and control. The public can do a good job of daily preventive disinfection, master basic disinfection knowledge and skills, and correctly choose disinfection products and disinfection methods, which can improve health literacy and protect their own life safety and health to the greatest extent.

When cleaning and disinfection, we should follow the principle of "five wants, six nos".

Five to", namely:

1. The isolation ward should be regularly disinfected and terminally disinfected;

2. Increase the frequency of disinfection of environmental surfaces in densely populated places in hospitals;

3. High-touch door handles, elevator buttons, etc. should be cleaned and disinfected;

4. Garbage, feces and sewage should be collected and treated harmlessly;

5. Do a good job of personal hand hygiene.

Six no's", namely:

1. Do not carry out large-scale disinfection of the outdoor environment;

2. Do not disinfect the external environment;

3. Do not directly use disinfectants to disinfect personnel;

4. Do not use chemical disinfectants to disinfect the air under manned conditions;

5. Do not wipe and spray the environment without glutaraldehyde;

6. Do not use high-concentration chlorine-containing disinfectants for preventive disinfection.

How to clean and disinfect better:

1. Before cleaning and disinfection, wash your hands and wear protective equipment to ensure the safety and effectiveness of disinfection.

2. When cleaning, first wash off the visible dirt and dirt with clean water, then clean with professional detergents, and finally rinse with clean water, do not mix different detergents.

3. When disinfection, you can use disinfectant or ultraviolet lamp and other methods to choose the appropriate disinfection method and disinfectant according to different items and places.

4. In the disinfection process, it is necessary to ensure that the concentration, temperature, time and other parameters of the disinfectant meet the requirements to ensure the effectiveness and safety of disinfection.

5. After the disinfection, it must be thoroughly rinsed with water, and the hail should be done to avoid residual disinfectant as much as possible to avoid harm to the human body and the environment.

6. In the process of cleaning and disinfection, cleaning utensils and disinfectants should be replaced in time to ensure the stability and reliability of cleaning and disinfection effects.

Hello, don't be stupid, you wash dishes like a family, the loss is about millions, the restaurant dishwashing is dishwasher, the grease is discharged into the underground water along with the water, and the kitchen waste is also poured into the special sewer.

One classification, two washing, three cleaning and four disinfection.

Tableware cleaning and disinfection-disinfection cabinet method should be followed: one scrape, two flushes, three washes, four disinfections, five points of knowledge and brightness, and preservation ().

a.That's right. b.Wrong key, slap by mistake.

Correct answer: B