Correspondent Gong Huawen Correspondent A Long

Referring to the restaurant's "one yuan disinfection tableware", most citizens are not unfamiliar. But these tableware has not been standardized cleaning, whether it is really disinfected? Consumers are particularly concerned about. In order to supervise the centralized tableware disinfection industry from the source, our province has issued a draft of "hygienic norms for centralized disinfection service units of tableware and drinking utensils", which can be fed back before July 10.

There are new rules for disinfecting tableware.

Tableware disinfection place

Not to be built in residential buildings

According to the requirements of the new regulations, centralized disinfection service units for tableware and drinking utensils shall not be built in residential areas or residential buildings. The plant area should be more than 30 meters away from pollution sources such as open-air garbage dumps, cesspools, cesspools, and non-flush toilets. The site selection, sewage, noise, waste water treatment and fire fighting of the plant shall meet the requirements of environmental protection and fire fighting departments.

For the area, also made a request. The production and storage rooms shall have places suitable for the number of daily disinfection tableware and drinking utensils, and the use area of cleaning and disinfection and product packaging rooms shall not be less than 300 square meters. The clear height of the cleaning and disinfection room shall not be less than 3 meters.

At the same time, according to the cleaning and disinfection process, tableware and drinking utensils temporary storage area, residue removal rough washing area, cleaning and disinfection area, cleaning and disinfection equipment area, product packaging room, chopsticks disinfection and packaging room, product storage room, packaging material room and turnover box cleaning, disinfection, drying area, etc. shall be set up. Each functional area shall be laid out according to the production process flow, and the flow of people and logistics shall not be crossed.

Tableware packaging to mark the date of disinfection and use period

When eating out at ordinary times, many citizens will find that the one-yuan sterilized tableware they get is packed with the name, address and contact number of the unit, but there is no disinfection date and use period. This time, it is clearly stipulated.

It is required that the name, address, contact number, disinfection date and service life of the tableware and drinking utensils disinfection unit should be marked on the independent packaging of tableware and drinking utensils. And the inspection certificate shall be attached to the storage and transportation turnover box.

The cleaned and disinfected tableware and drinking utensils should be packaged by automatic packaging machine in the finished product packaging room. The packaging film should be clean and undamaged, and the packaging should be tight. Items unrelated to tableware and drinking utensils shall not be placed in the package of tableware and drinking utensils after disinfection.

What kind of tableware should be in hand? Disinfection tableware, drinking utensils sensory indicators should be smooth, no oil stains, no water stains, no foreign matter.

Sales records shall be kept for at least two years

After the tableware is cleaned, disinfected and packaged, it must be inspected in batches, and the factory can only be delivered after passing the inspection and issuing a certificate of approval. The factory inspection items include sensory indicators and coliforms. At least once every six months, a qualified inspection agency shall be entrusted to test all items of the product.

Tableware disinfection units shall record in detail the health status of employees, training, material purchase acceptance, key control points in the processing operation process, product inspection, sales records, complaints and handling results, and measures taken after problems are found. The records shall be signed by the executive and the verifier.

The person in charge of each post shall urge the relevant personnel to check and record according to the specified requirements. Health management personnel should check the relevant records regularly or irregularly, and if any abnormal situation is found, they should immediately urge the relevant personnel to take corrective measures. Relevant records shall be kept for at least two years.

Last year, unqualified tableware was planted in Escherichia coli and sodium alkylbenzene sulfonate. The reporter learned that last year, the city's health supervision department conducted random inspections on the products of 32 tableware disinfection units, and 4 were unqualified. Unqualified are chopsticks, mainly reflected in two: Escherichia coli and sodium alkyl benzene sulfonate exceeded. Chopsticks E. coli exceeded the standard. First, disinfection was not in place. Second, operators touched bowls and chopsticks during secondary packaging and caused pollution. Sodium alkylbenzene sulfonate is unqualified, which is often said that detergent residues exceed the standard.

However, compared with the previous year's sampling situation, the pass rate has increased significantly. The year before last, 34 were sampled and only 17 were qualified, with a failure rate of 50%. Last year, the pass rate of spot checks rose to 85.5 per cent.

The city's access to the situation without a certificate will be eliminated in the city, tableware disinfection units need to meet what conditions to operate? The reporter learned from the Hanjiang district health supervision, tableware disinfection units must obtain the "tableware centralized disinfection health supervision certificate", the relevant personnel to carry out the corresponding professional and technical training, and obtain a valid health certificate, can be engaged in centralized disinfection management work.

The validity period of the certificate of centralized disinfection and health supervision of tableware is divided into 3 months, half a year and one year. According to the quantitative scoring table, the validity period is evaluated. The scoring table has 41 items with 170 points and a score of more than 90 points. The validity period of the certificate is one year, 75 points or more is half a year, and 60 points or more is 3 months. After the expiration of the period, the operator of the centralized tableware disinfection service shall continue to obtain the health supervision certificate in accordance with the law. In addition, a copy of the certificate must be submitted to the hotel for future reference.

The reporter can see from the 41 scoring tables that several are key supervision items, and those that do not meet the standards will be rejected by one vote. It stipulates that tableware disinfection units cannot be built in residential buildings, and there can be no open-air garbage dumps, cesspools, sewage pools, dry toilets and other pollution sources within 30 meters.

One more question

Can boiling water be used to sterilize bowls and chopsticks? The effect is not good.

When many citizens use "sterilized tableware", they always like to take apart the sealed tableware and wash it again, believing that it can be sterilized.

According to the health supervision department, due to insufficient temperature and time, this method does not guarantee to kill most bacteria. To achieve the effect, boiling, steam or the use of infrared disinfection cupboard are optional methods. If the use of boiling, be sure to cook for a while, with infrared disinfection cupboard generally to maintain 15-30 minutes.