The health and family planning administrative departments of Yongdeng County, Yuzhong County, Gaolan County and Honggu District are responsible for the daily supervision and management of centralized disinfection of public tableware within their respective administrative areas.
Food and drug, industry and commerce, environmental protection, quality supervision and other administrative departments shall, within the scope of their respective duties, do a good job in the supervision and management of centralized disinfection of public tableware. Fifth public tableware centralized disinfection industry associations should strengthen industry self-discipline, guide public tableware centralized disinfection operators to produce and operate according to law, and promote the construction of industry integrity. Chapter II Hygienic Requirements Article 6 The site selection and factory layout of centralized disinfection units for public tableware shall meet the following requirements:
(a) the factory shall not be located in residential buildings, and there are no conditions for the breeding of harmful insects such as water, weeds, domestic garbage, mosquitoes and flies around;
(two) the overall planning of the factory is reasonable, the production area is separated from the living area, and the environment is clean and tidy. Non-green ground and pavement should be paved with hard materials such as concrete and asphalt;
(3) The production and storage site shall have an area and space suitable for the production scale;
(4) Toilets in the factory area shall be flush type and shall not be set in the workplace. Article 7 The workplace, facilities and equipment of the centralized disinfection unit for public tableware shall meet the following requirements:
(a) the layout of the workplace should conform to the technological process of rough washing, cleaning and disinfection, packaging and finished product storage of public tableware recycling, with obvious signs in each section, reasonable connection of production processes and no reverse crossing;
(2) Set up raw material room, finished product room and self-inspection laboratory respectively;
(3) Dressing rooms should be set at the entrance of the cleaning area and the packaging area respectively, and the dressing rooms should be equipped with locker, shoe rack, non-contact running water washing and disinfection facilities;
(four) no open ditch shall be set between packaging and finished product storage;
(five) the ground, walls, ceilings, doors and windows are easy to clean, and equipped with ventilation, dust prevention, fly prevention, mouse prevention and other facilities;
(6) Having a drainage system and anti-pollution equipment suitable for operation, and a forced air extraction device should be installed above the equipment generating steam;
(seven) the use of slag removal, cleaning, disinfection and drying integrated equipment and facilities suitable for the scale of operation;
(eight) packaging should use plastic sealed automatic packaging machinery and equipment. Article 8 A centralized disinfection unit for public tableware shall meet the following requirements for cleaning, disinfection, inspection and recording of public tableware:
(a) keep the indoor and outdoor environment of the workplace clean and tidy, and clean, disinfect, package, store and transport all kinds of equipment and facilities every day;
(two) the technical indicators of cleaning and disinfection equipment should meet the corresponding technical parameter standards;
(3) Materials used in production, such as tableware, detergents, disinfectants and plastic packaging bags. , shall meet the product quality requirements and the corresponding national hygiene standards, and provide a valid hygiene license and the corresponding inspection report;
(four) according to the requirements of sanitary standards for tableware disinfection and related specifications, the disinfected tableware shall be inspected batch by batch, and the production process records shall be established and improved. All records shall be truthfully recorded, true and complete, properly kept for at least one year, and shall not be altered at will. Article 9 A centralized tableware disinfection unit shall meet the following requirements in the process of packaging, storage and distribution of sterilized tableware:
(1) Disinfected tableware shall be independently sealed, and the name, address, contact information, disinfection method, disinfection date and shelf life of the cleaning and disinfection unit shall be clearly marked on the smallest outer package. The packaging materials of tableware shall meet the food hygiene standards, and napkins, disposable gloves and other accessories shall not be placed in the packaging;
(2) Disinfected tableware should be stored according to the areas to be inspected, qualified areas and unqualified areas, and stored off the ground, off the wall and off the top, with obvious signs that are easy to identify, and kept dry and clean;
(3) Disinfected tableware should be stored in an airtight container and transported by an airtight truck. Storage containers and means of transport shall be cleaned and disinfected in time, kept clean and dry, and other articles shall not be stored or transported. Tenth employees engaged in centralized disinfection of public tableware shall receive health knowledge training and obtain valid health certificates before taking up their posts. Centralized disinfection units for public tableware shall organize employees to carry out health examination every year, and shall not arrange personnel suffering from digestive tract infectious diseases such as dysentery, typhoid fever, viral hepatitis A and viral hepatitis E and personnel suffering from active tuberculosis, suppurative or exudative skin diseases to engage in disinfection activities for public tableware.