What problems should be paid attention to in the cleaning and disinfection of kindergarten tableware

1. There is a special person responsible for the cleaning and disinfection of tableware, and there are disinfection records.

2. Tableware, tableware, and cooked food containers should be disinfected in time after meals, so that they can be used once and cleaned and disinfected once.

3. Tableware cleaning and disinfection must be done with one scrape, two washes, three flushes, four disinfections, and five cleanings.

4. Disinfection of tableware before use, and disinfection of shifts is required

Boil: Submerge the dishes in water and bring to a boil for 20 minutes.

Steam: Flowing steam lasts for 10-20 minutes.

Disinfection cabinet: Disinfect in strict accordance with the instructions for the use of each disinfection cabinet. The sterilized tableware should not be divided into containers for each shift to prevent recontamination after disinfection.

5. Rice buckets, utensils, and soup buckets must be sterilized at high temperature after daily use.

6. Children's tableware should not be soaked in disinfectant to prevent residual chlorine from ingesting.

7. The sterilized tableware is placed in the disinfection cabinet for standby, and the food preparation room is distributed to each class before use.

After use, it should be cleaned and disinfected immediately, used once, cleaned and disinfected once.

The person in charge of cleaning should be healthy and work hard.

Cleaning and disinfection, in accordance with the prescribed operating procedures, one brush, two washing, three flushing, four disinfection, five cleaning.

Heat sterilization should be boiled steam at 100 degrees Celsius for ten minutes. Far infrared 12 degrees Celsius, 15-20 minutes.

After disinfection, the tragedy is kept clean in the plot cabinet to prevent re-contamination and recorded for the record.

Summary. Hello dear, there are the following points: 1. Tableware cleaning and disinfection must be operated in strict accordance with the prescribed procedures. Thermal Disinfection Procedure:

One scraping, two washing, three flushing, four disinfection, five cleaning; Drug disinfection procedures: one scraping, two washing, three disinfection, four flushing, five cleaning. 2. Tableware must be cleaned and disinfected before use, and tableware that has not been disinfected or the disinfection effect does not meet the sanitary requirements shall not be used.

It is forbidden to reuse disposable utensils. 3. Configure special personnel to clean and disinfect tableware, operators should maintain good hygiene habits, wear neat work clothes and hats when they are on duty, wear masks when cleaning and disinfection, and wear gloves or hand washing and disinfection before entering the post.

What problems should be paid attention to in the cleaning and disinfection of tableware.

Hello dear, there are the following points: 1. 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 Procedure:

One scraping, two washing, three disinfection, four flushing, five cleaning. 2. Tableware must be cleaned and disinfected before use, and tableware that has not been disinfected or the disinfection effect does not meet the sanitary requirements shall not be used. It is forbidden to reuse disposable utensils.

3. Configure special personnel to clean and disinfect tableware, operators should maintain good hygiene habits, wear neat work clothes and hats when they are on duty, wear masks when cleaning and disinfection, and wear gloves or hand washing and disinfection before entering the post.

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??Disinfection method of tableware in kindergarten canteen: 1. There should be 3 scrubbing and disinfection pools for drug disinfection in the washing and disinfection room, which are dedicated to the pool and equipped with a closed tableware cleaning cabinet.

2. The disinfection of dining utensils adheres to four processes: residue removal, detergent washing, water purification and disinfection. The ashtray shall not be mixed with the tableware.

3. When using chlorine disinfectant, it must be accurately prepared, and the disinfectant should be sealed and storedThere is a storage area for disinfectant, preparation tools, and detergents. 4. When using drug disinfection, completely soak the washed tableware in 250ppm disinfectant for 5 minutes, rinse it with clean water, and put it in the cleaning cabinet to prevent secondary pollution.

5. The disinfectant should be replaced regularly according to the amount of sterilized tableware, and the effective concentration of the disinfectant should be maintained to achieve the purpose of disinfection. 6. When using the disinfection cabinet for disinfection, the temperature in the disinfection cabinet reaches 120 and keeps for 20 minutesWhen using the disinfection cabinet to store tableware, the amount of tableware sterilized by the tableware disinfection cabinet at one time should be able to meet the amount of tableware used in one meal.

The sterilization cabinet should be kept in normal operation. 7. The disinfection of dining utensils must be smooth, clean, astringent and dry. When using drug disinfection, it must be clean, no stains, and no peculiar smell.

8. The pool of the tableware disinfection room must be dedicated. It must be cleaned every day after meals to keep the floor, countertop, and sink clean and tidy9. The garbage should be stored in a closed manner and cleaned up in time, and the garbage container should be cleaned.

1.When cleaning tableware and utensils, it should be dedicated to the special pool, and the identification should be marked in the obvious position of the pool. Tableware must be cleaned and disinfected during the process"One brush, two washes, three flushes, and four disinfections"。

2.Strictly implement the tableware cleaning and disinfection process, and the disinfection procedure is carried out according to 8 procedures: slag removal, soaking, brushing, rinsing, disinfection, packaging and cleaning. Sterilized utensils must be placed in cupboards and the doors must be closed to prevent contamination.

Classify. Remove residue The dishwasher scrapes off most of the residue and dirt on the surface of the dishes with a scouring pad and puts them in the soaking pool.

Soak After scraping off the debris in the tableware, put it in the sink and soak for 5 10 minutes.

Brushing When cleaning, put 5 10 1000 detergent in the sink, inject hot water, stir the detergent evenly, control the water temperature at 40, and brush the dishes with a steel wool ball.

Rinse After the dishes are cleaned, rinse the remaining detergent inside and outside the dishes with running water, and put them into the water control pool to control the water dry. If the tableware needs to be chemically sterilized, put it in the sterilization tank. For the unused utensils of each meal, they must be taken back to the dishwashing room and rinsed with clean water, and disinfected before they can be reused.

Disinfection After the tableware is drained, put the washed tableware into the sterilization cabinet for disinfection, the temperature is maintained at 120 125, and the disinfection time shall not be less than 15 minutes. The sterilized tableware should not be dried with towels and napkins.

The sterilized tableware should be placed in a special cupboard, the bottom should be facing up, the mouth should be facing down, and it should be placed neatly, so as to avoid mixing with other sundries, prevent repeated contamination of utensils, and clean and disinfect the cupboard regularly.

Cleaning After the tableware is disinfected and the cabinet is entered, lock the cabinet door and the door of the decontamination room to avoid pollution caused by the flow of personnel.

Mistakes in the practice of cleaning and disinfecting dishes are as follows:

1.Rinse with boiling water.

Many people often use hot water to clean dishes in their daily disinfection, but they don't know that this can not achieve a good disinfection effect. According to the professional tests of the health department, many bacteria such as E. coli must be boiled in boiling water for several minutes if you want to completely eliminate them, otherwise you will not be able to achieve the goal, and this is not only time-consuming, laborious and ineffective.

2.Disinfectant cleaning.

There are also many consumers who use disinfectants to complete the disinfection of dishes, which is also more inappropriate. You must know that this kind of disinfectant itself is composed of chemicals, and if the human body maintains long-term contact, it is easy to produce a large one, which not only cannot play the purpose of sterilization, but also has the possibility of secondary pollution.

3.Use of disposable cutlery.

In order to save the cumbersome disinfection work, many people often choose the use of disposable tableware, thinking that it is more time-saving and safer, but they do not know that disposable tableware has been contaminated with a lot of bacteria in the process of transportation, which itself is very unhealthy.

The correct way to wash and disinfect dishes

Put the washed dishes in the steam cabinet, so that the temperature rises to 100 meters, and sterilize for 5-10 minutes. Or use a pot to add water to boil and produce a large amount of steam for disinfection, which will not make the tableware hang with water alkali, and it can be sterilized for 5-10 minutes. It is also possible to disinfect with an oven, such as an infrared disinfection cabinet, etc., the temperature is set at about 120C, and the disinfection can be done for 15-20 minutes.

1. Open the window for ventilation every morning after getting up from a nap with children for no less than 20 minutes.

2. The house space must be disinfected every day, one hour and 10 minutes each time (use ozone disinfection lamps or open windows for ventilation).

3. Children's hand towels should be cleaned and disinfected once every two days, and if they are not cleaned on the same day, they should be exposed to the sun (steamed with boiling water for 20-30 minutes).

4. Children's teacups: must be cleaned and disinfected once a day. (Boiling water for 15-20 minutes, or 84 soaked for 10 minutes, then treat with clean water or disinfect with a sterilization box.)

5. One napkin for children, disinfected before each meal, and cleaned after each meal (the washed napkin is soaked in disinfectant for 10 minutes and then taken out).

6. Insulation bucket: clean and disinfect once a week (first wash with soapy water, then rinse, then soak with disinfectant for 10 minutes, and then rinse clean). The time is on weekends after the children leave the kindergarten. During the epidemic season of infectious diseases, the insulated barrel should be disinfected every day.

7. Toys are generally disinfected once a week (wash with soap powder, rinse and put in the sun for 2 hours). Toy cabinets are wiped with disinfectant 1-2 times a month, plastic baskets and boxes containing toys are soaked and disinfected with disinfectant for 10 minutes, and art scissors and rulers used by children are wiped with disinfectant every week.

8. Children's quilts and coverings are sun-dried once every two weeks, 2 hours each time, and bed sheets and quilts are cleaned once a month (scalded with boiling water and sun-dried). Pillowcases can be washed every two weeks.

The curtains are cleaned every two months, and the floor mat in front of the bed is cleaned and disinfected once a week (directly soaked in soap powder). Summer mats are wiped with hot water every day before going to bed and scrubbed with disinfectant once a week. Toddlers' bed rails should be wiped with disinfectant once a day.

9. The children's table should be disinfected and wiped once a day before eating (wipe it with water first, wipe it with disinfectant, if the desktop is very dirty, use soapy water for the first time, use clean water for the second time, use disinfectant for the third time, wipe a table for each time, and rub the rag). Toddler chairs are wiped with disinfectant once a week, screen doors and windows are scrubbed once a week, and furniture, window sills, and doorknobs are wiped with disinfectant every morning when cleaning.

10. The toilet is rinsed and brushed with disinfectant every morning and evening to ensure that there is no yellow scale, no urine stains, and no peculiar smell. The sink is wiped with soapy water every morning and afternoon to ensure that there is no greasy, dirty and yellow water in the pool.

Activity rooms, corridors, stairs and other lump sum areas are mopped once a day in the morning, noon and evening. (It can also be delayed at any time according to the situation). The children in the bedroom should be swept once after getting up, and the bathroom should be dragged at any time according to the situation.

11. Tableware disinfection: When cleaning, wash the greasy with detergent first, rinse twice with water, wash the tableware and put it in a special container, dry the water, and disinfect it before eating.

Tableware should be washed in the temple basin or bucket, not for other purposes, and the tableware should not be poured into the sink for cleaning. Plates for confectionery are washed daily with disinfectant. Commonly used 84 disinfectant to prepare the dosage:

1：500。During the epidemic season of infectious diseases, the concentration is 1: