How to write a tableware disinfection record sheet:
It is recommended to list the record, which should include: serial number, date, name of tableware, number of tableware, method of disinfection (disinfectant cabinet or chemical disinfectant, etc.), temperature of disinfection or concentration of disinfectant, time of disinfection, disinfectant, state of the equipment, remarks and other items.
Disinfection methods, such as the use of disinfectants, should indicate the name of the disinfectant, concentration, dose.
Disinfection of tableware:
A common method
1, boiling disinfection: the clean tableware will be placed in boiling water disinfection for 2-5 minutes;
2, steam disinfection: the clean tableware will be placed in the steam cabinet or box, so that the temperature Rise to 100 ℃, disinfection for 5-10 minutes; pot with water boiled to produce a large number of steam disinfection of tableware, the effect is also very good, will not make the tableware hanging on the water alkali, is also one of the good disinfection methods.
3, oven disinfection: such as infrared sterilizer, the temperature is generally around 120 ℃, disinfection 15-20 minutes.
4, immersion disinfection Tableware that does not tolerate high temperatures, especially beer utensils, etc. will be heat burst, deformation, etc., you can use bleach, chloramines, potassium permanganate and other disinfectant soak. Soak must pay attention to the liquid must be no more than tableware; liquid concentration should be in accordance with the requirements of the regulations, such as bleach with 0.5% clarification; hepatitis patients tableware to use 3% of the clarification of bleach; soak time should be sufficient, generally need to be 15 ~ 30 minutes; after soaking and then rinsed with water, preferably with running water rinsing.
Two, chemical disinfection
Use tableware disinfectant for tableware disinfection.
Chemical disinfection requirements:
1, the choice of disinfectant must be approved by the health administrative department of tableware disinfectant, can not use non-tableware disinfectant tableware disinfection;
2, the use of tableware disinfectant disinfection of the concentration, must reach the concentration of the product specification;
3, tableware will be placed into the disinfectant solution soak 10-15 minutes, tableware can not be exposed to the disinfectant solution. 15 minutes, the tableware can not be exposed to the liquid surface of the disinfection solution;
4, tableware disinfection after the completion of China should be used to remove the residual disinfectant on the surface of the tableware with running water, to remove the odor.
PS: When using chemical disinfection, the disinfectant solution should be updated at any time, and should not be used repeatedly for a long time.
Three, dishwasher
Use the dishwashing and disinfecting machine for dishwashing and disinfection.
The following issues should be noted:
1, tableware in the washing rack should be placed in accordance with the set requirements, not littered, so as not to affect the effect of washing and disinfection;
2, washing machine working water temperature control at about 80 ℃;
3, washing, disinfection solution should be temporary preparation, replacement at any time;
4, after the completion of the washing and disinfection, you should check the The effect of tableware washing, disinfection, not up to the health requirements, should be re-washed, disinfection.
PS: Dishwasher should be frequently overhauled to maintain its normal working condition.
Four, the choice of tableware disinfection methods
Large or star-rated hotels, restaurants can use dishwashers or tableware decontamination machine for tableware disinfection; small and medium-sized catering operations should be the first thermal disinfection; chemical disinfection methods are more suitable for family tableware disinfection or temporary tableware disinfection.