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餐具消毒用品的执行流程是怎样的？

浏览：26次 | 提问时间： 07-10 08:11
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3个答案
诚实的麦兜走不掉 07-10 08:12

你好，据我的个人了解；
可以借鉴以下方法。煮沸消毒: 容易造成密胺餐具的劣化,若需进行煮沸消毒时,请缩短至最低限度时间(3-5分钟即可),避免长时间的煮沸。蒸汽消毒: 将洗涤洁净的密胺餐具置入蒸汽柜或箱中,使温度升到100℃,消毒5至10分钟.烤箱消毒: 这种消毒方式不适宜密胺餐具,因为烤箱支架大部分是金属做的,实际温度远远高于120℃,密胺餐具接触后,会出现烤焦的现象。
希望我的回答可以帮助到您。

倾城半开半妩媚 07-10 08:21

1、除去餐具中的残渣；餐具放在盛有热水的桶内；倒入洗洁精
2、用清洁球擦洗
3、用清水冲
4、沥干水汁
5将洗涤好的餐具放入消毒柜内进行消毒，温度保持100℃，消毒时间不得少于15分钟。
希望对你有帮助

多年不减 07-10 08:29

一、分类 就餐完毕后把餐具拿到残物台将剩饭倒入残物回收桶中，餐厅服务员将餐具分类码放在回收盆中，收齐后将餐具送到洗消间交给洗碗工。

　　二、去残 洗碗工用百洁布刮掉餐具表面上的大部分残渣、污垢， 放入浸泡池中。

　　三、浸泡 将餐具内的杂物刮掉后，放入水池浸泡5—10分钟。

　　四、刷洗 清洗时，在水池里放入5—10/1000的洗涤剂，注入热水，将洗洁剂搅拌均匀，水温控制在40℃，用钢丝球将餐具刷净。

　　五、冲洗 餐具清洗干净后，用流动水将餐具内外冲净残留的洗涤剂，放入控水池把水控干。如需要化学消毒的餐具放入消毒池内。对每餐未使用的餐具，必须收回洗碗间用清水冲洗，进行消毒后，方可再用。

　　六、消毒 餐具沥干水汁后，将洗涤好的餐具放入消毒柜内进行消 毒，温度保持100℃，消毒时间不得少于15分钟。 适合消毒的餐具(饭桶、汤桶、容器、蒸饭盘子) 不能用热力消毒的塑料餐具、用具、器皿等，用250PPm的“84”消毒液浸泡5分钟(消毒液配制浓度用“浓度试纸”测试)，再用净水冲去表面残留的消毒剂沥干水汁。 消毒后的餐具不得用毛巾、餐巾擦干。

　　七、入柜 消毒后的餐具统一放在专用碗柜内，摆放时底应朝上，口应朝下，摆放要整齐，避免与其他杂物混放，防止用具重复污染，并对碗柜定期清洗和消毒。

　　八、保洁 餐具消毒、入柜结束后，锁好柜门和洗消间门，避免人员流动引起污染，每日分餐前半小时将已消毒餐具由固定通道传送到分餐间。

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