4 thoughts on “What are the standards for disinfection in the restaurant, and what are good suggestions?”
Myra
The disinfection standards of the restaurant must meet the standard requirements of the catering industry. The catering industry basically uses high -temperature boiling and chemical reagents for disinfection and sterilization. There are also some disinfection cabinets using ultraviolet lights for sterilization, but the disinfection of ultraviolet rays is relatively one -sided. The new disinfection method is applied in the catering industry, using hydrogenation to various scenarios for tableware, restaurant environment, and pipeline disinfection. The sterilization rate is as high as 99.999%of the use of sterilization water and sterile water.
Disinfection of tableware: You can use a disinfection cabinet, and also use boiling water. 2. Kitchen Cold Lai Room: Install UV sterilization lamp. 3: Restaurant: Spray it once a day before get off work in the market. They are required to do the best. After all, food hygiene has a lot of things to do in addition to disinfection. The use of drugs to disinfection in the washing room should be set up with 3 washing and disinfection ponds. The special pool is special and has a closed -dedicated tableware cleaning cabinet.
2, disinfection of catering utensils insist on four processes: remove residue, detergent washing, water purification, disinfection. The pan cylinder must not be mixed with the tableware and mixed.
3. When disinfectant using chlorine, the disinfectant must be preserved. There is a storage place for storing disinfection, formulating tools, and detergent.
4. When disinfected with drugs, the washed tableware is completely soaked in a 250 ppm disinfection solution for 5 minutes, and the purification water is cleaned to prevent secondary pollution in the cleaning cabinet.
5, the disinfectant should be replaced at a time according to the amount of disinfection tableware, and the effective concentration of the disinfectant to achieve the purpose of disinfection.
6. When disinfecting the disinfection cabinet, the temperature in the disinfection cabinet reaches 120 ° C for 20 minutes. When using a disinfection cabinet to store tableware, the amount of disinfection of the disinfection cabinet for the disinfection cabinet should be able to meet the amount of tableware used for a meal. The disinfection cabinet should be maintained normally.
7, disinfection of catering utensils must reach light, clean, astringent, and dry. When disinfection with drugs, it is necessary to achieve clean, clean, non -stainless, and odorless odor.
8 The pool in the disinfection room of the tableware must be dedicated. After a daily meal, we must clean it to keep the ground, table, and pool clean and tidy.
9. The garbage should be closed and stored in time. The garbage container should be cleaned.
. The relevant technical standards can be referred to the GB 14934-94 of the "Food (Drink) Disinfection Sanitation Standard". In 3/100 square centimeters, pathogenic bacteria shall not be detected.
2, the free free split chlorine on the tableware is less than 0.3 mg/L.
3, sodium alkyl iodine on the tableware is less than 0.1 mg/100 square centimeters.
The disinfection standards of the restaurant must meet the standard requirements of the catering industry. The catering industry basically uses high -temperature boiling and chemical reagents for disinfection and sterilization. There are also some disinfection cabinets using ultraviolet lights for sterilization, but the disinfection of ultraviolet rays is relatively one -sided.
The new disinfection method is applied in the catering industry, using hydrogenation to various scenarios for tableware, restaurant environment, and pipeline disinfection. The sterilization rate is as high as 99.999%of the use of sterilization water and sterile water.
Disinfection of tableware: You can use a disinfection cabinet, and also use boiling water. 2. Kitchen Cold Lai Room: Install UV sterilization lamp. 3: Restaurant: Spray it once a day before get off work in the market. They are required to do the best. After all, food hygiene has a lot of things to do in addition to disinfection. The use of drugs to disinfection in the washing room should be set up with 3 washing and disinfection ponds. The special pool is special and has a closed -dedicated tableware cleaning cabinet.
2, disinfection of catering utensils insist on four processes: remove residue, detergent washing, water purification, disinfection. The pan cylinder must not be mixed with the tableware and mixed.
3. When disinfectant using chlorine, the disinfectant must be preserved. There is a storage place for storing disinfection, formulating tools, and detergent.
4. When disinfected with drugs, the washed tableware is completely soaked in a 250 ppm disinfection solution for 5 minutes, and the purification water is cleaned to prevent secondary pollution in the cleaning cabinet.
5, the disinfectant should be replaced at a time according to the amount of disinfection tableware, and the effective concentration of the disinfectant to achieve the purpose of disinfection.
6. When disinfecting the disinfection cabinet, the temperature in the disinfection cabinet reaches 120 ° C for 20 minutes. When using a disinfection cabinet to store tableware, the amount of disinfection of the disinfection cabinet for the disinfection cabinet should be able to meet the amount of tableware used for a meal. The disinfection cabinet should be maintained normally.
7, disinfection of catering utensils must reach light, clean, astringent, and dry. When disinfection with drugs, it is necessary to achieve clean, clean, non -stainless, and odorless odor.
8 The pool in the disinfection room of the tableware must be dedicated. After a daily meal, we must clean it to keep the ground, table, and pool clean and tidy.
9. The garbage should be closed and stored in time. The garbage container should be cleaned.
. The relevant technical standards can be referred to the GB 14934-94 of the "Food (Drink) Disinfection Sanitation Standard". In 3/100 square centimeters, pathogenic bacteria shall not be detected.
2, the free free split chlorine on the tableware is less than 0.3 mg/L.
3, sodium alkyl iodine on the tableware is less than 0.1 mg/100 square centimeters.
If God disinfects, it can only be sprinkled with disinfection water, and nothing else is.
You can disinfect water and sterilize spray with your face.