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Several methods for disinfection of tableware in high-end hotels

Views:1     Author:Site Editor     Publish Time: 2020-11-07      Origin:Site

Thermal disinfection method: Thermal disinfection includes boiling, steam, and infrared disinfection. Generally divided into moist heat disinfection and dry heat disinfection.


1. Damp heat disinfection

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

tableware

(1) Boiling disinfection

Boiling disinfection is the oldest and most effective method. Put bowls, chopsticks, plates, spoons, rags and other utensils in the pot and boil for about 15 minutes, remove them to dry, do not wipe them with uncooked rags to prevent contamination, and then place them in a clean cabinet. In addition, pay attention to the placement method of tableware when boiling disinfection. Tableware such as bowls, basins, plates, etc. should be placed upright and soaked in water so that the tableware will naturally spread out in the water so that all parts of the tableware are in contact with boiling water to ensure the disinfection effect. To kill common bacteria, just wait for the water to boil, which is often called "boiling in and boiling out". If there is a general patient in the home, you can boil it for 10 minutes after the water is boiled. If there is an infectious disease patient in the home, it is better to divide the food or the tableware. The tableware used by the patient needs to be sterilized separately, and generally it should be boiled for 20-30 minutes after the water boils. According to the survey, the detection rate of coliform bacteria in the tableware sterilized by this method is greatly reduced, and it has a significant sterilization effect on intestinal pathogens. At the same time, it can also achieve the purpose of sterilizing the tableware used by patients with hepatitis. The disadvantage of boiling disinfection is that the tableware is more damaged.


(2) Steam sterilization

Put the tableware on the steaming grid in the pot, bring the water to a boil, the temperature reaches 100 ℃, steam for 10 minutes, relying on the steam generated after the water in the pot is boiled to kill the bacteria, the purpose of disinfection can be achieved. Water steaming. Using this method can avoid the shortcomings of boiling disinfection that easily damage the tableware.


2. Dry heat disinfection

Dry heat disinfection generally adopts infrared disinfection. Put the tableware into the infrared disinfection cabinet and heat it for disinfection. my country stipulates that if this method is used for disinfection, the temperature must be controlled at 120°C and the temperature must be kept for 15-20 minutes to achieve the purpose of disinfection. After sterilization, wait until the temperature drops below 40°C, and then turn on the oven to prevent dishes such as bowls, basins, and plates from bursting.

tableware

3. Disinfect the cupboard

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

Where should the tableware be placed? Generally, people wash the tableware and put it directly in the cupboard. However, the traditional brick-wood structure of the cupboard not only cannot clean the tableware, let alone disinfect the tableware; because of its poor sealing, even after the tableware is cleaned and disinfected, it is easy to be contaminated by flies, ants, cockroaches and other secondary pollution. On the other hand, it is difficult to clean the hepatitis B virus by ordinary methods and must be disinfected. The disinfection cupboard is scientifically designed and has good sealing properties, which can create a good cleaning and storage space for the tableware, prevent secondary pollution, and can completely kill a variety of infectious bacteria and viruses sticking to the tableware. Effectively prevent respiratory secretions from spreading through tableware. In the season when all kinds of pathogenic microorganisms multiply and spread, in order to prevent the disease from spreading to the mouth and protect the health of the family, it is necessary to sterilize the tableware and store it in a clean and sanitized cupboard.

Household disinfection cabinets generally use high-temperature steam, infrared high-temperature, ozone and ultraviolet disinfection. High temperature steam sterilization is usually used to sterilize clothing, towels and other items; infrared high temperature is usually used to sterilize tableware, tea sets and other utensils. According to the test: the high temperature of 125~150℃ can kill E. coli, Staphylococcus aureus and Bacillus subtilis up to 99.99%, and it also has a strong destructive effect on the hepatitis B virus; ozone disinfection is usually used for plastics that are not resistant to high temperatures. The items are disinfected to ensure that the items are not damaged, and the ozone in the cabinet must reach a concentration of 20mg/m3 and last for 30rains to kill bacteria; ultraviolet disinfection is usually used to disinfect the surface of the object or unobstructed space. .

The tableware disinfected in the disinfection cabinet must be washed first, and the water must be wiped or dried before being placed in the disinfection cabinet. The tableware that cannot withstand high temperatures must be placed in the low temperature layer. Some users put the tableware with water in the cabinet and do not often turn on the electricity, causing the electrical components and metal surfaces of the disinfection cabinet to be damp and oxidized, and contact resistance appears at the infrared heating tube socket, which is easy to burn the tube socket or other parts and shorten The service life of the disinfection cabinet.

Of course, the method used to sterilize the tableware should be determined according to the specific conditions of each family. It should be noted that if the sterilized tableware is not stored properly, there is still the possibility of bacterial contamination. Therefore, it is best to put the tableware in a clean cabinet such as stainless steel. Of course, the cabinet must be cleaned frequently. Generally, it is difficult for wooden cabinets to ensure that tableware is not contaminated by bacteria, so it is advisable to disinfect tableware before use.

Chemical disinfection methods


1. Chlorination disinfection

When the chlorine-containing disinfectant is used for tableware disinfection, the effective chlorine concentration should reach 250rug/L, and the soaking time of the tableware should last for 5 minutes. Commonly used chlorine-containing disinfectants are bleaching powder and bleaching powder tablets. The bleaching powder disinfection tableware is easy to operate and the effect is good. The effective chlorine content of bleaching powder is 25%-32%. The bleaching powder tablets are relatively pure calcium hypochlorite, and the effective chlorine content is 80%-85%. Under normal circumstances, every time the disinfectant is prepared, it can be used repeatedly for 4 hours. Tableware disinfected with chlorine-containing disinfectants often leave chlorine odor, which is irritating to people. Therefore, a small amount of boiling water can be used to rinse the tableware before using this type of tableware, which can significantly reduce the chlorine odor.

tableware

2. Peracetic acid

Peracetic acid has a broad-spectrum, quick-acting and highly effective bactericidal effect. When used: When disinfecting factory tableware, the concentration of peracetic acid should reach 1% soak for 30 minutes. Organic matter can reduce the bactericidal effect 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 lowered to 20%. Especially the diluted peracetic acid solution decomposes faster. Therefore, it must be prepared immediately before use. The diluent should not be stored at room temperature for more than two days. It is best to prepare with distilled water and store with a cover.


3. Dishwasher disinfection

Dishwasher is an integrated washing and disinfecting machine, which has the functions of mechanical washing, heating and chemical washing and disinfection (usually using chlorine-containing disinfectant, effective chlorine content is 100mg/L), and the three have a synergistic effect. When using a tableware washing and disinfecting machine for tableware washing and disinfection, the following issues should be paid attention to:

①The placement of tableware on the washing rack should meet the set requirements, and it should not be stacked in a random manner, so as not to affect the effect of washing and disinfection;

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

③The washing and disinfecting liquid should be prepared temporarily and replaced at any time;

④ After the decontamination 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 repeated. The dishwasher should be overhauled frequently to maintain its normal working condition.


4. Iodophor disinfection

Iodophor is a highly effective and quick-acting disinfectant. When using sulfaphos to disinfect tableware, it can not only effectively kill the contaminated pathogenic bacteria on the tableware, but also has obvious destruction and killing effect on the hepatitis B virus. Therefore, sulphaphor can be used for infections such as viral hepatitis and dysentery. Disinfect the patient's tableware. In actual use, the disinfection effect can be achieved by soaking the tableware in a disinfectant solution containing 200-300 mg/L of effective iodine for 5-10 minutes. Since the iodine and starch in iodophor can produce purple-blue stains, the tableware should be rinsed before disinfection; the tableware after disinfection is often left with foam, which can be stored after washing with clean and clean water.


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