What is safer to use for disinfection of canteen containers

When disinfection, the main principles that need to be grasped include effectiveness, safety, economy, environmental protection, etc. First of all, it must be effective, that is, the disinfection measures taken should ensure that they can effectively kill pathogenic microorganisms; Of course, safety is also very important, and it is necessary to ensure the safety of not only the disinfection object, but also the safety of personnel, environment, equipment, etc.

For the disinfection of canteen containers, it should mainly be aimed at those containers that hold food for direct consumption (such as cold vegetables, finished dishes, staple foods, fruits, etc.). The commonly used disinfection methods for these containers are: boiling or steaming in boiling water, using tableware sterilizers, and soaking in 84 disinfectant.

As long as the above methods are operated according to the specifications, the above methods are not only reliable in disinfection, but also safe.

Comparatively speaking, if the food container is not large and can be placed in the sterilizer, it is relatively convenient. But for larger containers, I'm afraid you can only take disinfectant soaking; Generally, it needs to be soaked for 30 minutes, and then rinsed repeatedly with clean water to remove the residual disinfectant.

DCW hypochlorous acid generator can be used, this equipment uses saturated brine electrolysis to produce hypochlorous acid solution for sterilization, hypochlorous acid solution has outstanding sterilization effect in many disinfectants, can quickly and broad-spectrum kill various bacteria and viruses, and the hypochlorous acid solution produced by DCW hypochlorous acid generator can be decomposed into salt and water after sterilization, without harmful residues.

Spray and disinfect directly with cela water, unlike 84, which has to be diluted and reused. CELA water is a food-grade safe air and surface disinfectant.

Sterilize with boiling water or water vapor.

<> solution of "CELA" slightly acidic hypochlorous acid special disinfectant for tableware is one of the most thorough, effective and efficient solutions for the catering industry, tableware centralized disinfection companies, schools, ** institutions, hotels, restaurants, enterprises, etc. Nuofu has a wide range of application environments, suitable for space air disinfection, tableware, dishes and chopsticks, coffee tables, teacups, kitchen supplies, home, flooring, furniture surface disinfection, wall disinfection, machinery and equipment disinfection and sterilization, etc.

The indoor ventilation of the canteen processing and dining place shall not be less than 2 times, and each time shall not be less than 30 minutes. Among them, ultraviolet air disinfection lamps should be installed in the food cleaning operation area (pantry), and regularly disinfected after each meal every day, for no less than 30 minutes each time; The quasi-clean operation area, general operation area, dining area, and auxiliary area of food should be cleaned and disinfected after each meal every day.

Tableware cleaning and disinfection management.

Set up special rooms and equipment for cleaning, disinfection and cleaning of dining utensils, and if chemical disinfection is used, at least 3 special pools shall be set up, indicating the purpose of various pools.

1) Physical disinfection (boiling, steam disinfection): the boiling disinfection temperature must reach 100 for more than 10 minutes, and the steam disinfection must reach 100 for no less than 15 minutes. Dishwasher disinfection generally controls the water temperature 85 and rinses and disinfects for more than 40 seconds.

2) Chemical disinfection method: Each liter of chemical disinfectant contains no less than liters of effective chlorine. Soak for 5 minutes and rinse with water to remove disinfectant residue.

There is a special closed dining utensils cleaning cabinet, keep it clean and dry, no other items shall be stored, regular maintenance of disinfection equipment and facilities, and the effective disinfection concentration should be measured regularly when chemical disinfection is used. Whether the centralized disinfection service unit entrusted with cleaning and disinfection has the relevant qualifications, and the disinfection certificate is attached.

How to thoroughly disinfect and sterilize the canteen:

<> solution of "CELA" slightly acidic hypochlorous acid special disinfectant for tableware is one of the most thorough, effective and efficient solutions for the catering industry, tableware centralized disinfection companies, schools, ** institutions, hotels, restaurants, enterprises, etc. Nuofu has a wide range of application environments, suitable for space air disinfection, tableware, dishes and chopsticks, coffee tables, teacups, kitchen supplies, home, flooring, furniture surface disinfection, wall disinfection, machinery and equipment disinfection and sterilization, etc.

If the canteen is disinfected, it is better to disinfect with 84 disinfectant, and the effect is very good.

1. Improve the guarantee of facilities. Administrative departments for education at all levels should supervise and guide all schools to implement funds for epidemic prevention and control and construction of canteens, do a good job of material reserves, add facilities and equipment, and provide material guarantees for epidemic prevention and control and food safety work. School cafeterias should stock up on necessary supplies such as masks, disposable gloves, soap or hand sanitizer, disinfectants, and thermometers.

In order to meet the needs of teachers and students to wash their hands before and after meals, according to the size of the school's teachers and students, a sufficient number of faucets or sinks should be set up in appropriate locations outside the dining area of the canteen and in the appropriate location of the toilet, and soap, hand sanitizer, etc., and hand sanitizer can also be placed in a conspicuous position at the entrance of the canteen. Do a good job of preventing flies, mosquitoes, rats, and dust, install screens in the windows of student dormitories and canteens, and install curtains or air curtains on the doors connected to the outside world to prevent the occurrence and outbreak of infectious diseases such as intestinal and epidemic Japanese encephalitis.

2. Standardize material management. All schools should strictly follow the requirements of the "Food Safety Operation Code for Catering Services", strengthen the daily management of the storage process, and store ingredients from the ground and wall in partitions, shelves, classifications, and off the ground and walls to prevent cross-contamination of foodstuffs. Tools, utensils and containers used for raw materials, semi-finished products and finished products, meat and vegetables, raw and cooked should be used strictly separately, with obvious identification and regional positioning and storage.

The warehouse and shelves should be cleaned in time to prevent the expiration or spoilage of ingredients. Disinfectants (liquids) and equipment, utensils and agents used for cleaning, cleaning and disinfection should be managed in special rooms, special personnel and special accounts, and it is strictly forbidden to store disinfectants and other ingredients together.

3. Scientific cleaning and disinfection. It is recommended to turn on the ultraviolet lamp every morning, noon and evening to disinfect the environment of the canteen for 30 minutes each time. Use chlorine-containing disinfectant to disinfect the operation room and the floor of the dining area twice a day (i.e., once in the morning and once in the afternoon), and it is strictly forbidden to repeat disinfection frequently.

In strict accordance with the order of "one scrape, two washing, three washing, four disinfection, and five cleaning", the tableware and kitchenware are cleaned and disinfected. It is recommended to take physical disinfection, remove residues and rinse tableware and kitchen utensils, and completely immerse them in boiling or circulating steam disinfection for 15 minutes; Or use disinfection methods such as thermal disinfection cabinets. For those that cannot be sterilized by heating, they can be soaked in a chlorine-containing disinfectant with 250mg l of effective chlorine for 30 minutes, and the residual disinfectant should be washed off after disinfection.

Teachers and students should wash their hands with soap or hand sanitizer running water in accordance with the "seven-step handwashing method", and the whole handwashing process should be no less than 30 seconds, and the rubbing time should not be less than 15 seconds.

Fourth, strengthen education and training. All localities and schools should organize school food safety management personnel and practitioners to carry out laws and regulations such as the Food Safety Law, the Sichuan Provincial Primary and Secondary School Food Safety Management Measures, and the "Sichuan Provincial Primary and Secondary School Kindergarten Novel Coronavirus Pneumonia Prevention and Control Guide" (second edition) and other training, to improve the ability of canteen management personnel and practitioners to prevent and control the epidemic and food safety. In particular, it is necessary to strengthen the training of cleaning and disinfection of canteens, so as to achieve scientific cleaning and disinfection and avoid excessive disinfection.

All schools should pay attention to the construction of canteen culture, post publicity materials such as epidemic prevention and control, food safety, nutrition and health, and behavior formation in cafeterias, and educate and guide students to develop good habits of washing hands frequently, loving hygiene, eating safely, eating civilly, and eating nutritious.

Because the canteen is a public place, dense and mobile, if the disinfection of the canteen is not in place, not only the food prepared is easy to breed bacteria, but also the germs will quickly multiply, spread and spread, so it is necessary to do a good job in the disinfection of the canteen. What disinfectant is used for disinfection of canteens? How to prevent and disinfect the canteen?

What disinfectant is used for disinfection of the canteen.

For tableware and containers, it is recommended to use a special dishwashing disinfectant; For walls and floors, dining tables and chairs, etc., it is recommended to use 84 disinfectant for disinfection; For vegetables and fruits, it is recommended to use a fruit and vegetable disinfectant. If you use 84 disinfectant, you need to strictly follow the instructions to dilute the lead, so that it can be used now, and then disinfect after wearing gloves.

How to prevent and disinfect the canteen.

1. Meals.

1) Regarding meal time, it is recommended to eat in different time slots to reduce the concentration of a large number of people at the same time period.

2) Regarding the way of eating, it is recommended that individuals bring their own utensils and take the meals back to the accommodation.

3) Regarding food pick-up and waiting, diners and cafeteria staff are required to wear masks and keep a distance when queuing.

2. Good aspects of food procurement.

1) Strictly control the quality of ingredients, make detailed records of each purchased food, and do a good job of serving raw and cooked food separately.

2) For meat food, high-temperature processing should be carried out, and high-risk varieties such as cold food, raw food, and cold salad should not be prepared as much as possible.

3. Health.

1) The tableware and containers used in the canteen need to be strictly cleaned and disinfected before and after use, and boiling disinfection, steam disinfection, disinfection cabinet disinfection, etc.

2) The walls and floors, dining tables and chairs of the canteen should be fully disinfected on a regular basis every day, and the remaining garbage in the kitchen should be classified and disposed of in the designated garbage bins to achieve daily garbage clearance.

84 disinfectant, 94 disinfectant, dettol, bleaching powder, potassium permanganese stosonate, etc. are suitable for indoor disinfection to ensure the cleanliness and hygiene of the environment in the room and prevent the spread of diseasesA 5% peracetic acid solution disinfects the car compartment. Household washing machines can be used for 84 per two oranges for three months

DCW hypochlorous acid can be used, this hypochlorous acid is generated by salt and water electrolysis, non-toxic, harmless to the human body, can be degraded into salt and water after sterilization, no residue, no corrosion, can be used for the sterilization needs of all aspects of the canteen, cleaning and soaking fruits and vegetables, tableware cleaning and disinfection, environmental disinfection, surface wiping and disinfection, etc. Hypochlorous acid has good oxidation and can quickly and broad-spectrum kill various bacteria and microorganisms.

Containers can be made of ozone and high temperatures. Spaces can be disinfected with ultraviolet light.

Dishes are sterilized, washed in a dishwasher, and then sterilized in a high-temperature sterilization warehouse.

1. Designate a special person to inspect safety, and be conscientious and conscientious during the inspection, and avoid going through the motions.

2. Designate a special person to ignite, and it is strictly forbidden to ignite non-special person.

3. When not using the stove, you must first close the gas valve, cut off the power switch of the blower, and finally cut off the main gas source switch.

4. When using the stove, first open the main gas valve switch, then turn on the blower, then slightly open the stove gas switch and ignite at the same time, and finally slowly open the stove blower switch and adjust to the appropriate air volume.

5. The stove must be supervised on site, and it is strictly forbidden to use the stove unattended.

6. Ignition procedure: check whether there is gas in the furnace before ignition, can not ignite when there is gas, whether the gas leakage switch is normal, and report to the supervisor immediately when there is gas leakage or abnormal switch, so as to repair and replace it in time, and it is strictly forbidden to deal with it or ignore it.

7. When using the stove for steaming rice, first turn on the main gas source switch, then turn on the blower switch, then lead the fire and then extend the torch to the stove, and at the same time slightly open the gas switch of the steaming cabinet, immediately turn on the fan switch to adjust to the appropriate air volume (the flame is cyan) after lighting the stove, close the door of the stove, and put the ignition gun.

8. Turn on the main gas source switch and then turn on the blower in the stir-fry oven and soup stove, then put the burning paper scraps in the furnace, and at the same time slightly open the gas switch, turn on the fan switch immediately after igniting the furnace and adjust it to the appropriate air volume (the flame is blue).

9. Treatment of equipment switch failure after ignition: first close the main gas valve immediately, then close the stove gas source switch and fan switch, then cut off the blower power supply, report to the supervisor for maintenance, and use the diesel stove to operate according to the above methods.

10. The oil smoke filter and the oil tank of the hood must be wiped off after each meal, and the filter must be thoroughly cleaned once a week.

11. The upper flue must be cleaned once a month.

12. When the electrical socket does not work or works abnormally, it is not allowed to disassemble or repair it by itself, and the supervisor should be notified to send someone to overhaul it. 13. When cleaning the wall with water, it is not allowed to wet the electric socket, and it is strictly forbidden to rinse the electric socket and electrical equipment (blowers, warming cabinets, disinfection cabinets, ovens, meat grinders, freezers and other electrical equipment) with water.

14. Do not drop the soup on the electric socket of the holding cabinet.

15. When the pot reaches a certain high temperature, it is strictly forbidden to pour oil and wine.

16.Cooked oil should not be placed on a high-temperature cooktop.

17. The oil drum is not allowed to be placed next to the stove.

18. Smoking is strictly prohibited in the kitchen and gas room.

19. In addition to ignition, lighters, matches, and cosmetics (especially mousse) are not allowed to be brought into the kitchen.

20. It is not allowed to use an electric hair dryer to blow hair in the kitchen.

21. Fire alarm **119, in the event of a fire, people should be rescued and evacuated first, and the police should be called at the same time.

Use of fire, electricity, food hygiene, knife control, anti-theft, gas leakage, etc.

Do not use gutter oil, Sudan dyes, dyed steamed buns, poisonous blood, etc., and mop the ground cleanly to avoid everyone from wrestling

Strictly control the purchase channels and operate in a standardized manner.