Disinfection method of tableware
Jul 04, 2022
Common method
1） Boiling disinfection: put the washed tableware into boiling water for disinfection for 2-5 minutes.
2） Steam disinfection: put the washed and clean tableware into the steam cabinet or box, and disinfect it for 5-10 minutes when the temperature rises to 100 ℃.
3） Oven disinfection: such as infrared disinfection cabinet, the temperature is generally about 120 ℃, and disinfection lasts for 15-20 minutes.
4） Chemical disinfection: that is to use tableware disinfectant to disinfect tableware.
Requirements for chemical disinfection:
1. The selected disinfectant must be the tableware disinfectant approved by the health administrative department, and non tableware disinfectants cannot be used for tableware disinfection.
2. The concentration of tableware disinfectant must reach the concentration specified in the product manual.
3. Put the tableware into the disinfectant and soak it for 10-15 minutes. The tableware cannot expose the liquid level of the disinfectant.
4. After the tableware is disinfected, use flowing water to remove the residual disinfectant on the tableware surface and remove the peculiar smell. When using chemical disinfection, the disinfectant should be updated at any time, and cannot be used repeatedly for a long time.
5） , dishwasher
When using tableware washing and disinfection machine to wash and disinfect tableware, the following problems should be paid attention to:
1. The placement of tableware on the washing rack should meet the set requirements, and it is not allowed to pile it up disorderly, so as not to affect the effect of washing and disinfection.
2. The working water temperature of the washing machine is controlled at about 80 ℃.
3. Detergent and disinfectant should be prepared temporarily and replaced at any time.
4. After washing, the effect of washing and disinfection of tableware should be checked. If it fails to meet the sanitary requirements, it should be washed and disinfected again.
5. The dishwasher should be repaired frequently to maintain its normal working condition.
Eligibility criteria
Standard for washing and disinfection of tableware:
1. The tableware surface is bright and clean, free of oil stains, odor, and dry.
2. The residue of sodium alkyl iodate on tableware is less than 0.1mg/100 square centimeter, and the free residual chlorine is less than 0.3mg/l.
3. If the coliform group on the tableware is less than 3 /100 square centimeters, pathogenic bacteria shall not be detected.
Misunderstanding of disinfection
For tableware, boiling at high temperature is indeed the most common disinfection method. Many bacteria can be killed by high temperature disinfection. However, to achieve the effect of high-temperature disinfection, two conditions must be met, one is the temperature of action, the other is the time of action.
There are many kinds of microorganisms in intestinal infectious diseases. The bacteria that often cause acute diarrhea include pathogenic Escherichia coli, Salmonella, Shigella, Vibrio cholerae, Bacillus cereus, etc. Most of these bacteria can die only after being heated at 100 ℃ for 1-3 minutes or 80 ℃ for 10 minutes. If the heating temperature is 56 ℃, these bacteria can still survive after heating for 30 minutes. In addition, some bacteria have stronger resistance to high fever, such as anthrax spores, wax spores, etc.
Therefore, scalding a bowl with boiling water before eating can only kill a few microorganisms due to insufficient action temperature and action time, which cannot guarantee the killing of most pathogenic microorganisms. To achieve the effect, boiling, circulating steam or using infrared ray to disinfect the cupboard are optional methods. If boiling is adopted, in order to achieve real disinfection, it must be boiled for a while. Generally, it takes 15-30 minutes to disinfect the cupboard with infrared ray.
