How to write the tableware disinfection record form

Writing method of tableware disinfection record form:

Suggested list record, which should include: serial number, date, name of tableware, quantity of tableware, disinfection method (disinfection cabinet or chemical disinfectant, etc.), disinfection temperature or disinfectant concentration, disinfection time, disinfection personnel, equipment status, remarks and other items.

in the disinfection method, if a disinfectant is used, the name, concentration and dosage of the disinfectant should be indicated.

Disinfection methods of tableware:

1. Common methods

1. Boiling disinfection: put the washed tableware in boiling water for disinfection for 2-5 minutes;

2. Steam disinfection: put the cleaned tableware into a steam cabinet or box, and disinfect it for 5-1 minutes when the temperature rises to 1℃; After boiling with water in a pot, a large amount of steam is generated to disinfect tableware, and the effect is also very good, so that the tableware will not be hung with water and alkali, which is also one of the good disinfection methods.

3. Disinfection of oven: such as infrared disinfection cabinet, the temperature is generally around 12℃, and disinfection lasts for 15-2 minutes.

4. Soak and disinfect tableware that is not resistant to high temperature, especially beer utensils, which will burst and deform when exposed to heat. Use disinfectant such as bleaching powder, chloramine and potassium permanganate to soak them. When soaking, be sure to pay attention to the fact that the liquid medicine must not pass the tableware; The concentration of liquid medicine should be in accordance with the specified requirements, such as bleaching powder with .5% clear solution; The tableware of hepatitis patients should use 3% bleaching powder clarification solution; The soaking time should be sufficient, generally 15 ~ 3 minutes; Rinse with clean water after soaking, preferably with running water.

second, chemical disinfection

use tableware disinfectant to disinfect tableware.

Requirements for chemical disinfection:

1. The selected disinfectants must be tableware disinfectants approved by the health administrative department, and non-tableware disinfectants cannot be used for tableware disinfection;

2. The concentration of tableware disinfectant used for disinfection must reach the concentration specified in the product manual;

3. Soak the tableware in the disinfectant for 1-15 minutes, and the tableware can't show the liquid level of the disinfectant;

4. After tableware is disinfected, running water should be used to remove the residual disinfectant on the surface of tableware and remove the odor.

PS: when using chemical disinfection, the disinfectant should be updated at any time, and it is not allowed to be used repeatedly for a long time.

III. Dishwasher

Use a tableware washing and disinfecting machine to wash and disinfect tableware.

Attention should be paid to the following issues:

1. Tableware should be placed on the washing rack in accordance with the set requirements, and it is not allowed to be piled up in disorder, so as not to affect the washing and disinfection effect;

2. The working water temperature of the washing machine is controlled at about 8℃;

3, washing, disinfectant should be temporary preparation, change 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.

PS: Dishwasher should be overhauled frequently to keep it in normal working condition.

Fourth, the choice of tableware disinfection methods

Large or star-rated hotels and restaurants can use dishwashers or tableware sterilizers for tableware disinfection; Small and medium-sized catering industry should be disinfected by heat first; Chemical disinfection method is more suitable for household tableware disinfection or temporary tableware disinfection.