What are the disinfection methods for workbenches in the catering industry

What are the ways to disinfect restaurants? How long does it take to disinfect tableware? As a non-expert, you may not know much about this. But don't worry, I will briefly introduce these two questions to you. Base beat.

At present, there are two main ways to disinfect restaurants: the first is disinfectant disinfection; The second is sterilization with disinfectants. The method is very simple, first use disinfectant to wipe the floor, dining table and chairs, door handrails, etc., and the next day you can wipe it clean with tap water.

In addition, ventilation is required for at least 2 hours after disinfection.

How to wash dishes.

1. Tableware cleaning.

1. First of all, you need to clean most of the residue or dirt on the surface of the tableware;

2. Secondly, use a special cleaning agent to clean the surface of the tableware;

3. Finally, rinse the cleaning agent remaining on the surface of the tableware with tap water.

2. Disinfection of tableware.

1. Boiling and disinfection: 2 to 5min

The method is very simple, you only need to clean the meal return wheel and place it in the boiling water to disinfect for 2 to 5 minutes.

2. Steam disinfection: disinfection for 5 to 10min

Put the cleaned dishes in the steam box until the temperature reaches 100 degrees Celsius, and sterilize for 5 to 10 minutes. Of course, you can also use the water vapor in the pot to disinfect the dishes, the effect is also very good, and it is also one of the good disinfection methods.

3. Oven disinfection: disinfection for 15 to 20min

For example, the infrared disinfection cabinet is a good choice, after the temperature is set at about 120 degrees Celsius, it only needs to be disinfected for 15 to 20 minutes.

4. Soak and disinfection: disinfection for 15 to 30min

For tableware that cannot be sterilized at high temperatures, especially explosive materials, it is recommended to disinfect with bleaching powder, and the liquid must be higher than the tableware when soaking.

Summary: After reading the above introduction, I believe you have a further understanding of the disinfection methods of restaurants. If you need to know more about it, please continue to ******, and more exciting content will be presented to you in the future.

The disinfection standard of tableware is five steps: one washing, two brushing, three flushing, four disinfection, and five cleaning.

1. Washing: Wash off the residue on the tableware, put it in the washing pool or washing device and wash it with detergent.

2. Brush: Use a brush or various cleaning utensils to brush the tableware clean.

3. Flush: Wash the tableware using detergent with water and rinse at least three times.

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

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

Spray disinfectant or vinegar.

1.Tableware disinfection: You can use a sterilization cabinet or boil water.

2.Kitchen cooler: Install ultraviolet germicidal lamps.

3: Restaurant: Commonly used disinfection in the market is sprayed once a day before getting off work.

Of course, you can contact the local health and epidemic prevention department and do the best they ask. After all, there is a lot more to be done in food hygiene than disinfection.

Hello! It can be used for boiling disinfection of household tableware such as bowls, chopsticks, plates, plates, basins, spoons, etc., which is the simplest and most reliable method to use in rural households.

Specific method: Place the rinsed bowls, basins and other tableware upright in the pot, add water to soak the sterilized tableware, and then continue to boil for 5 15 minutes to achieve the purpose of disinfection. Subsequently, the waste water is discarded and the sterilized dishes are placed in a clean cupboard for later use.

It's so clean and hygienic.

Cleaning, disinfection and cleaning of dining utensils should be strictly in accordance with the order of "removing residues, washing with detergent, flushing with water, disinfection and cleaning". Dining utensils should be disinfected by thermal methods first, and the use of chemical disinfection should be carried out at least by the procedure of "one washing, two disinfection, and three washing".

First, the cleaning method.

1) If the manual method is used for cleaning, the following steps should be followed:

1. Scrape off most of the food residues and dirt on the surface of the dining utensils.

2. Wash the surface of the tableware with a solution containing detergent.

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

2) Dishwasher cleaning should be carried out according to the instructions for use of the equipment. If there is a lot of food residue and dirt on the surface of the tableware, most of it should be scraped off by manual method before entering the dishwasher for cleaning.

2. Disinfection method.

1) Physical disinfection. Including steam, boiling, infrared and other thermal disinfection methods.

1. Boil and steam sterilize for more than 100 minutes.

2. Infrared disinfection generally controls the temperature of 120 and keeps it for more than 10 minutes.

3. The general water temperature control of dishwasher disinfection is 85, and the rinsing and disinfection is more than 40 seconds.

Note: Disinfect strictly according to the time indicated by the disinfection cabinet, check and record regularly to ensure the disinfection effect.

2) Chemical disinfection. 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.

Note: The concentration of disinfectant preparation should meet the requirements, and the disinfectant can not be used with hot water, so as to avoid the volatilization of the active ingredients of the disinfectant to reduce the concentration and insufficient effect.

3. Cleaning methods.

1. The sterilized dining utensils should be dried naturally, and should not be dried with hand towels or napkins or blown by fans to avoid secondary pollution.

2. The sterilized dining utensils should be placed in the special closed dining utensils cleaning cabinet (room) in time to avoid being polluted again. The inside and outside of the cleaning cabinet are clean and dry, and no other items are allowed to be stored. Sterilized and unsterilized tableware should be located and stored separately.

1. Use steam to disinfect Usually, if there is no sterilizer at home, I generally use a steamer, put the cleaned dishes and chopsticks in the steamer, and then add fire to steam, when the water boils, steam for 20 to 30 minutes, and then wait for the tableware to cool naturally before taking it out and using it, and there is no need to dry it with a rag, so as not to let bacteria infect.

Second, directly in the pot for disinfection, if there is no steamer, you can also directly put the clean dishes and chopsticks in the pot, add fire and boil to sterilize directly, but the tap water must not be sterilized, and after the water is boiled, it must be boiled for 30 minutes to be thoroughly disinfected, and it is also to be cooled naturally, and it must not be dried with a rag.

3. You can buy a disinfection cabinet for direct disinfection, and it is more troublesome to use steam to disinfect the pot, and it is also time-consuming, you can buy a disinfection cabinet, wipe the cleaned dishes and chopsticks with a clean and disinfected rag, and put them directly into the disinfection cabinet, the disinfection cabinet has ozone and far infrared rays, as long as the time and temperature are adjusted, the tableware can be directly disinfected.

Fourth, dishwasher disinfection in some large restaurants, a lot of tableware, can not be solved with a disinfection cabinet The problem, of course, there are also large steaming cabinets, but the cost is very high, the average person has been sent to the disinfection center of the tableware for disinfection, there are large dishwashers inside, dishwashing and disinfection is one, convenient and practical, are done in accordance with national requirements, safe and assured.

Fifth, some tableware can be disinfected with drugs is not resistant to high temperatures, disinfection cabinets or dishwashers are easy to deform, that can be disinfected with drugs, as long as the drug is disinfected in accordance with the national standard dosage, it should not be excessive, and pay attention to the liquid medicine must not be over the tableware, and the soaking time must be enough, generally about 15 to 30 minutes and then wash with water.

Sixth, can be placed in the sun exposure Many people may be very puzzled, how the sun can also be disinfected, but don't forget, the sun has a very strong ultraviolet rays, ultraviolet rays have a strong sterilization ability, you can also put the washed tableware in the scorching sun for more than 40 minutes, but to ensure that the tableware is not polluted by dust and flies.