There are two ways to disinfect tableware in university canteens: steam disinfection and cupboard disinfection. There is indeed a disinfection method, and the inspection unit will conduct spot checks.

Generally, tableware in university canteens will be scraped, flushed, washed, disinfected and cleaned;

The first scraping refers to scraping the leftovers clean and concentrating them in the kitchen waste recycling bucket for centralized disposal;

Secondary washing refers to washing and disinfection with flowing water;

Three washes are generally scrubbed by hand with detergent;

Fourth, disinfection is generally carried out by steam cabinets and disinfection cabinets, and some of them are disinfected by drugs. For example, after completely soaking the washed tableware in 250ppm disinfectant for 5 minutes, rinse it with clear water;

Five cleanliness means that the storage place of tableware should be clean and safe to prevent secondary pollution.

In addition, it is also a standard to evaluate whether tableware is disinfected. Refer to Hygienic Standard for Disinfection of Tableware (Tableware) GB 14934-94 for relevant technical standards, which mainly include:

1, the coliform bacteria on tableware is less than 3/100 cm2, and no pathogenic bacteria can be detected.

2. The free residual chlorine on tableware is less than 0.3 mg/L. ..

3. The residual amount of sodium alkyl iodate on tableware is less than 0. 1mg/ 100 cm2.

These inspections are generally randomly selected by local epidemic prevention stations.