Several disinfection methods and shortcomings of high-end hotel tableware

Tableware knowledge introduction-characteristics-categories: This paper expounds in detail several methods and their shortcomings such as wet-heat disinfection, dry-heat disinfection, dry-heat disinfection and chemical disinfection in high-end hotels and restaurants. Several disinfection methods and shortcomings of high-end hotel tableware

1. Thermal disinfection method: Thermal disinfection includes boiling, steam and infrared disinfection. Generally divided into

1. Wet heat disinfection method

The first choice for tableware disinfection is moist heat disinfection, and the specific methods are as follows.

(1) boiling disinfection

Boiling disinfection is the oldest and most effective method. Put bowls, chopsticks, plates, spoons, rags and other tableware into the pot and cook for about 15min, then take them out to dry. Don't wipe it with an uncooked rag to prevent pollution, and then put it in a clean cupboard. In addition, pay attention to the placement of tableware when boiling disinfection. Bowls, pots, plates and other tableware should be placed upright, all immersed in the water, so that the tableware can spread naturally in the water, so that all parts of the tableware can contact with boiling water to ensure the disinfection effect. Just wait for the water to boil to kill ordinary bacteria, which is often said? Boil it in. Cook it out? . If there are ordinary patients at home, you can burn lomine after the water is boiled. If there are patients with infectious diseases at home, it is best to share food or tableware. The tableware used by patients needs to be disinfected separately, and it usually takes 20-30 minutes to cook after the water is boiled. According to the investigation, the detection rate of coliform bacteria in tableware disinfected by this method is greatly reduced, which has obvious bactericidal effect on intestinal pathogens and can also achieve the purpose of disinfection of tableware used by hepatitis patients. The disadvantage of boiling disinfection is that tableware is more damaged.

(2) steam disinfection

Put the tableware on the steamer in the pot, boil the water to 100℃, steam lOmin to be waterproof, and rely on the steam generated by boiling the water in the pot to kill bacteria, so as to achieve the purpose of disinfection, commonly known as waterproof steaming. This method can avoid the disadvantage that boiling disinfection is easy to damage tableware.

2. Dry heat disinfection method

Dry heat disinfection generally uses infrared disinfection. Put the tableware in an infrared disinfection cabinet for heating and disinfection. Our country stipulates that if this method is used for disinfection, the temperature should be controlled at 120℃ and kept at 15-20min to achieve the purpose of disinfection. After sterilization, when the temperature drops below 40℃, turn on the oven to prevent the tableware such as bowls, pots and plates from bursting.

Disinfect cabinets

Tableware is the most common food that enters our bodies every day, and their hygiene is directly related to our physical and mental health. Therefore, the disinfection, storage and cleaning of tableware are very important.

Where should I put the tableware? Under normal circumstances, people will wash the tableware and put it directly in the cupboard. The traditional cabinets with brick and wood structure can not only clean tableware, but also disinfect it. Because of its poor sealing, even after tableware is cleaned and disinfected, it is easy to be polluted by flies, ants, cockroaches and other bacteria for the second time. Moreover, it is difficult to clean hepatitis B virus by general methods, and it must undergo special disinfection. Through scientific design, the disinfection cabinet has good sealing performance, which can create a good cleaning and storage space for tableware, prevent secondary pollution, completely kill a variety of infectious bacteria and viruses attached to tableware, and effectively prevent respiratory secretions from spreading through tableware. In the season when all kinds of pathogenic microorganisms breed and spread, in order to prevent the spread of diseases from mouth to mouth and protect the health of family members, it is necessary to disinfect tableware and store it in a clean and disinfected cupboard.

Household disinfection cabinets generally use high-temperature steam, infrared high temperature, ozone and ultraviolet rays for disinfection. High temperature steam disinfection is usually suitable for disinfection of clothes, towels and other items; Infrared high temperature is usually used for disinfection of tableware, tea sets and other utensils. According to the test, the high temperature of 125 ~ 150℃ killed 99.99% Escherichia coli, Staphylococcus aureus and Bacillus subtilis, and also had a strong destructive effect on hepatitis B virus. Ozone disinfection is usually used to disinfect plastics and other items that are not resistant to high temperature to ensure that the items are not damaged. The ozone in the cabinet must reach the concentration of 20mg/m3 for 30 rains to kill bacteria. Ultraviolet disinfection is usually used to disinfect the surface of an object or an unobstructed space.

The tableware disinfected in the disinfection cabinet must be washed first, and then put into the disinfection cabinet after the water is dried or dried. Tableware that cannot withstand high temperature must be placed in a low temperature layer. Some users put tableware with water in the cabinet, which is not often energized, resulting in the electrical components and metal surfaces of the disinfection cabinet being oxidized by moisture, and the contact resistance at the socket of the infrared heating tube is easy to burn the socket or other parts, which shortens the service life of the disinfection cabinet.

Of course, the disinfection method of tableware depends on the specific situation of each family. It should be noted that sterilized tableware may still be contaminated by bacteria if it is not stored properly. So it is best to put the tableware in a clean cabinet such as stainless steel. Of course, cabinets must be cleaned frequently. It is difficult for ordinary wooden cabinets to ensure that tableware is not contaminated by bacteria, so it is advisable to disinfect tableware before use.

Second, chemical disinfection method

1. Chlorination disinfection

When chlorine-containing disinfectant is used to disinfect tableware, the concentration of available chlorine should reach 250 μ g/L, and the soaking time of tableware should last for 5 minutes. Commonly used chlorine-containing disinfectants are bleaching powder and bleaching powder tablets. Bleaching powder disinfection tableware is simple and effective. The content of available chlorine in bleaching powder is 25%-32%. The concentrated solution of bleaching powder is pure calcium hypochlorite with available chlorine content of 80% ~ 85%. Generally speaking, one disinfectant can be used repeatedly for 4 hours at a time. Tableware disinfected with chlorine-containing disinfectants often smells of chlorine and is irritating to people. Therefore, this kind of tableware can be washed with a small amount of boiling water before use, which can obviously reduce the chlorine smell.

2. Peracetic acid

Peroxyacetic acid has broad-spectrum, quick-acting and efficient bactericidal effect. When in use: factory tableware should be disinfected, the concentration of peracetic acid should reach 1%, and it should be soaked for 30min. Organic matter can reduce the bactericidal effect of peracetic acid, and the bactericidal effect is weakened when the temperature and relative humidity are low. The effective concentration of peracetic acid stock solution can be reduced by 20% when it is stored at room temperature for 2 months without stabilizer, especially the diluted peracetic acid solution decomposes quickly. Therefore, it must be prepared before use, and the diluent should not be stored at room temperature for more than two days. It is best to prepare it with distilled water and seal it.

3. Dishwasher disinfection

Dishwasher is a kind of cleaning and disinfection machine, which has the functions of mechanical washing, heating and chemical washing and disinfection (generally chlorine-containing disinfectants are used, and the effective chlorine content is 100mg/L), and the three have synergistic effects. When washing and disinfecting tableware with a dish washing sterilizer, attention should be paid to the following issues:

① Tableware should be placed on the washing rack according to the set requirements, and it is not allowed to pile up, so as not to affect the effect of washing and disinfection;

② The working water temperature of the dishwasher is controlled at about 80℃, and the washing and disinfection time is 40 s;

(3) Washing and disinfectant should be prepared temporarily and replaced at any time;

(4) After decontamination, the effect of washing and disinfection of tableware should be checked. If it fails to meet the hygiene requirements, it should be washed and disinfected again. Dishwashers should be overhauled frequently to keep them in normal working condition.

4. Iodophor disinfection

Iodophor is an efficient and quick-acting disinfectant. When using sulfuron-methyl to disinfect tableware, it can not only effectively kill pathogenic bacteria contaminated on tableware, but also obviously destroy and kill hepatitis B virus, so sulfuron-methyl can be used to disinfect tableware for patients with infectious diseases such as viral hepatitis and dysentery. In actual use, the tableware can be disinfected by soaking the tableware with iodophor disinfectant containing 200-300mg/L effective iodine for 5- 10 minutes. Because the iodine in iodophor reacts with starch to produce purple-blue spots, the tableware should be washed clean before disinfection; Disinfected tableware often leaves foam, which can be washed with clean water and then preserved.