What are the disinfection standards for restaurants, and what are the good suggestions?

The disinfection standards of restaurants must meet the standard requirements of the catering industry. The catering industry basically uses high-temperature boiling and chemical reagents for disinfection and sterilization, and some disinfection cabinets use ultraviolet lamps for sterilization, but the disinfection of ultraviolet rays is relatively one-sided.

Learn about a new disinfection method, which is applied in the catering industry, using OZONE water for tableware, restaurant environment, and pipeline disinfection in various scenarios. Using sterilized water and sterile water, the sterilization rate is as high as above.

Tableware disinfection: You can use a sterilization cabinet or boil water. 2.

Kitchen cooler: Install ultraviolet germicidal lamps. 3:

Restaurant: Commonly disinfected in the market is sprayed once a day before the end of 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. The washing and disinfection room should be equipped with 3 scrubbing and disinfection pools for drug disinfection, which are dedicated to the pool, and are equipped with closed special tableware cleaning cabinets.

2. The disinfection of dining utensils adheres to four processes: residue removal, detergent washing, water purification and disinfection. The ashtray shall not be mixed with the tableware.

3. When using chlorine disinfectant, it must be accurately prepared, and the disinfectant should be sealed and stored. There is a storage area for disinfectant, preparation tools, and detergents.

4. When using drug disinfection, completely soak the washed tableware in 250ppm disinfectant for 5 minutes, rinse it with clean water, and put it in the cleaning cabinet to prevent secondary pollution.

5. The disinfectant should be replaced regularly according to the amount of sterilized tableware, and the effective concentration of the disinfectant should be maintained to achieve the purpose of disinfection.

6. When using the disinfection cabinet for disinfection, the temperature in the disinfection cabinet reaches 120 and is kept for 20 minutes. When using the disinfection cabinet to store tableware, the amount of tableware sterilized by the tableware disinfection cabinet at one time should be able to meet the amount of tableware used in one meal. The sterilization cabinet should be kept in normal operation.

7. The disinfection of dining utensils must be smooth, clean, astringent and dry. When using drug disinfection, it must be clean, no stains, and no peculiar smell.

8. The pool of the tableware disinfection room must be dedicated. It must be cleaned every day after meals to keep the floor, countertop, and sink clean and tidy.

9. The garbage should be stored in a closed manner and cleaned up in time, and the garbage container should be cleaned.

1. If the coliform bacteria on the tableware are less than 3 100 square centimeters, no pathogenic bacteria shall be detected.

2. The residual free residual chlorine on the tableware is lower.

3. The residual sodium alkyl iodate on the tableware is less than a square centimeter.

If God disinfects, you can only sprinkle it with disinfectant water, and nothing else.

You can use face sanitizer water and disinfectant spray.