Several disinfection methods and disadvantages of tableware in high-end hotel restaurants

2023-06-19 08:15:53

First, the hot country disinfection method: thermal disinfection including boiling, steam, infrared disinfection. Generally divided into wet heat disinfection method and dry heat disinfection method.

Wet heat disinfection method

The damp heat disinfection method is the preferred method for tableware disinfection. The specific method is as follows.

(1) boiled and disinfected

Boiling disinfection is the oldest and most effective method. Put the bowl, chopsticks, saucer, spoon, rag and Other utensils in the pot and boil for about 15 minutes, remove and dry, do not wipe with uncooked rag to prevent contamination, and then put them in a clean cabinet. In addition, attention should be paid to the placement of tableware during boiling disinfection. Bowls, pots, plates and other tableware should be placed upright, and all soaked in water, so that the tableware will naturally spread out in the water, so that all parts of the tableware are exposed to boiling water to ensure disinfection effect. To kill the general bacteria, just wait for the water to boil, which is often said to "boiling in boiling". If there is a general patient in the family, you can wait for the water to open and then burn lOmin. If there are patients with infectious diseases at home, they should eat or divide the tableware as well. The used tableware should be disinfected separately. Generally, it should be cooked for 20-30 minutes after the water boils. According to the investigation, the tableware disinfected by this method has a greatly reduced detection rate of coliform bacteria, has obvious bactericidal effect on intestinal pathogenic bacteria, and can also achieve the purpose of disinfecting tableware used by hepatitis patients. The disadvantage of boiling disinfection is that the tableware is damaged more.

(2) Steam sterilization

Put the tableware on the steaming grid in the pot, boil the water, the temperature reaches 100 Â°C, steam for 10 minutes, and rely on the steam generated by boiling the water in the pot to kill the bacteria, which can achieve the purpose of disinfection. Steaming. This method can avoid the disadvantage of boiling and disinfection which is easy to break the tableware.

2. Dry heat disinfection method

Dry heat disinfection is generally done by infrared disinfection. Put the tableware in the infrared disinfection cabinet and heat it for disinfection. China stipulates that if disinfection is carried out by this method, the temperature should be controlled at 120 Â° C and kept for 15-20 min to achieve the purpose of disinfection. After sterilization, wait until the temperature drops below 40 Â°C, then open the oven to prevent bowls, basins, plates and other tableware from bursting.

3. Disinfection cupboard

The most common thing to deal with the food that enters our body every day is the tableware. Their hygiene is directly related to our physical and mental health. Therefore, the disinfection and storage of utensils and cleaning are essential.

Where should the tableware be placed? In general, people wash the dishes and put them directly into the cupboard. However, the traditional cabinets of brick and wood structure can not only clean the tableware, but also can not disinfect the tableware. Moreover, because of its poor sealing performance, even after the tableware is cleaned and disinfected, it is easily contaminated by flies, ants, cockroaches and the like. On the pathogen; and it is difficult to clean by ordinary methods like hepatitis B virus, and must be specially disinfected. The scientific design of the disinfection cupboard has good sealing performance, can create a good cleaning and storage space for the tableware, prevent secondary pollution, and completely kill a variety of infectious bacteria and viruses sticking to the tableware. Effectively prevent respiratory secretions from being transmitted through tableware. In the season of breeding and spreading of various pathogenic microorganisms, in order to prevent the disease from protecting people and protecting the health of their families, it is necessary to disinfect the tableware and store the tableware in a clean and clean disinfection cupboard.

Household disinfection cabinets are generally sterilized by high temperature steam, infrared high temperature, ozone and ultraviolet light. High temperature steam sterilization is generally suitable for disinfecting clothing, towels and other items; infrared high temperature is usually used to disinfect dishes, tea sets and other utensils. According to the test: the killing rate of Escherichia coli, Staphylococcus aureus and Bacillus subtilis reached 99.99% at a high temperature of 125-150 Â°C, and it also has a strong destructive effect on hepatitis B virus; ozone disinfection is usually used for plastics and other high temperature resistant The items are sterilized to ensure that the items are not damaged, and the ozone in the cabinet must reach a concentration of 20mg/m3 for 30rain to kill the bacteria; ultraviolet disinfection is usually used to sterilize the surface of the object or the unobstructed space. .

Tableware sterilized with a sterilizer must be cleaned first, dried or dried, and placed in a sterilizer. Tableware that cannot withstand high temperatures must be placed in a low temperature layer. Some users put the utensils with water in the cabinet and do not energize them frequently. As a result, the electrical components and metal surfaces of the disinfection cabinet are oxidized by moisture, and the contact resistance appears at the infrared heating tube socket, which easily burns the tube seat or other components and shortens. The service life of the disinfection cabinet.

Of course, the method used to disinfect tableware should be based on the specific conditions of each family. It should be noted that if the tableware after disinfection is improperly stored, it may still be contaminated by bacteria. Therefore, it is best to place the tableware in a clean cabinet such as stainless steel. Of course, the cabinet must be cleaned frequently. In general, wooden cabinets are difficult to ensure that tableware is not contaminated by bacteria. Therefore, it is advisable to disinfect the tableware before use.

Second, chemical disinfection methods

Chlorination disinfection

The chlorine concentration of the chlorine disinfectant used for disinfection of tableware should be 250 rug / L, and the immersion time of tableware should last 5 min. Commonly used chlorine-containing disinfectants are bleaching powders and bleaching powder tablets. The bleaching powder disinfection tableware is easy to operate and has a good effect. The bleaching powder has an effective chlorine content of 25% to 32%. The bleaching powder is a relatively pure calcium hypochlorite with an effective chlorine content of 80% to 85%. In general, the disinfectant can be used repeatedly for 4 hours. The tableware disinfected with chlorine disinfectant often has a chlorine smell, which is irritating to people. Therefore, it can be washed with a small amount of boiling water before using such tableware, so that the chlorine smell can be significantly reduced.

Peracetic acid

Peracetic acid has a broad-spectrum, fast-acting, and highly effective bactericidal action. When using: factory tableware disinfection, the concentration of peracetic acid should be 1% soak for 30min. Organic substances can reduce the bactericidal action of peracetic acid, and the bactericidal effect is weakened when the temperature and relative humidity are low. When no stabilizer is added to the peracetic acid stock solution, it can be stored at room temperature for 2 months, and the effective concentration can be 20%, especially the diluted peracetic acid solution decomposes faster. Therefore, it must be prepared before use. The diluent should not be stored at room temperature for more than two days. It is best to prepare it with distilled water and store it.

3. dishwasher disinfection

The dishwasher is a cleaning and disinfecting machine with mechanical washing, heating and chemical washing and disinfection (usually using chlorine disinfectant, effective chlorine content is lOOmg/L), and the three have synergistic effects. Use the dishwashing and disinfecting machine to clean and disinfect the dishes. Pay attention to the following problems:

1 The placement of tableware on the washing rack should meet the set requirements, and should not be piled up indiscriminately, so as not to affect the effect of washing and disinfecting;

2 The working water temperature of the dishwasher is controlled at about 80 Â°C, and the washing and disinfecting time is 40 s;

3 Washing and disinfecting solution should be temporarily prepared and replaced at any time;

4 After the washing is completed, the effect of washing and disinfecting the tableware should be checked. If the hygiene requirements are not met, the washing and disinfection should be carried out again. The dishwasher should be inspected frequently to maintain its normal working condition.

4. Iodophor disinfection

Iodophor is a highly effective, fast-acting disinfectant. When disinfecting tableware with sulfonate, it not only effectively kills the pathogenic bacteria on the tableware, but also has obvious damage and killing effect on hepatitis B virus. Therefore, sulfonate can be used for infection with viral hepatitis and dysentery. Disinfect the patient's tableware. In actual use, the disinfection effect can be achieved by soaking the tableware with iodophor disinfectant containing 200-300 mg/L of effective iodine for 5-10 minutes. Since the iodine and the starch in the iodophor can produce purple-blue stains, the tableware should be rinsed clean before disinfection; the disinfected tableware often has foam, which can be washed with clean and clean water before being stored.

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