Is the disinfection tableware in the hotel really hygienic?

Now we go to many middle and low-end food stalls or restaurants to eat. The waiter will ask the number of people first, and then give you a set of packaged "sterilized tableware", and charge the use fee at 1 yuan/set or different prices. In this way, the operator saves the work flow of washing dishes, saves a lot of manpower and material resources, and earns a certain profit from each set of "sterilized tableware". "Disinfecting tableware" satisfies customers' demand for hygiene to a certain extent, simplifies the workflow of waiters and saves operating costs. It can be said that "killing two birds with one stone" is a good idea, but is "sterilizing tableware" really hygienic? I remember that there was a news report in Shaoguan TV's "People's Livelihood Concern" program: According to the clue provided by the informant, the Health Supervision Office raided a "XX brand disinfection tableware factory" built next to the garbage dump. As the camera went on, we saw unwashed and washed tableware piled up on the ground, surrounded by buzzing flies, grabbing "food" from time to time. The dishwasher on the side is washing the dishes in full swing. They don't wear uniforms or masks. Two big pools, one for washing and the other for watering. From time to time, workers will put aside buckets of unmarked detergent. A bucket of unmarked disinfectant, without even opening the lid. There is a semi-automatic packaging machine running next to it. Packers don't wear gloves and sweat on their foreheads from time to time. Imagine: Will the tableware sterilized and packaged in such an environment meet the hygiene requirements? In fact, as long as the operator is responsible for the customer and strictly follows the requirements of the health supervision department to standardize the work flow, it can completely provide customers with safe tableware. For example, Yishan Business Hotel has three independent dishwashing rooms, which provide tableware washing (washing and disinfection) for restaurants on the first floor, the second floor and the third floor respectively. The newly recycled tableware is parked outside for cleaning, and then carried into the washing room. A row of four large dishwashing pools are "washing, washing, washing and disinfection" respectively. Disinfecting water is mixed in strict accordance with the proportion required by health supervision, and infrared rays are added to sterilized tableware. Dishwashers should have regular physical examinations and wear masks and gloves at work to prevent the spread of saliva and bacteria. The health supervision department should check regularly, check at different levels and remind us irregularly, so that even if our tableware is unpacked and free of bacteria, we can use it with confidence. Catering industry is a "conscience" industry. We firmly remember that the guests are God, and all our work is for God, so that God can rest assured, be satisfied and praise at any time and place, and let them come happily and return satisfied.