How to disinfect plastic tableware?

How to disinfect plastic tableware?
1. Wash away food residues with hot water (the water temperature is preferably 50-60°C); wash with warm water to remove residual oils and fats (the water temperature is preferably 30°C).
2. Physical disinfection, that is, the use of heat to kill the original microorganisms, commonly used boiling, steam, infrared, etc.
3. Check whether the disinfection equipment is normal, such as whether the disinfection tank is leaking, whether there is disinfectant, whether the temperature of the disinfection cabinet meets the requirements, etc.
4. Disinfection, physical or chemical methods can be used to kill residual pathogenic microorganisms on the tableware.
5. Rinse, that is, use clean and hygienic water to rinse off the residual medicine on the tableware.
6. Melamine tableware should be washed promptly after use, stored in a location, and kept clean. Disinfected meal utensils should be stored in a dedicated storage cabinet for later use, and the cleaning cabinet should be clearly marked.
7. Sensory inspection, the melamine tableware manufacturer recommends to check whether the washing staff is operating according to the washing procedure, whether there is fraud, and the disinfection procedure is omitted.
8. Cleaning, that is, moving the cleaned and disinfected tableware, containers, and utensils into the cleaning facility for later use to prevent re-contamination.
9. Chemical disinfection is the use of chemical disinfectants to kill pathogenic microorganisms. However, the latter type has certain side effects and is harmful to the human body to varying degrees. Therefore, the country implements strict control of chemical disinfectants used in tableware, and requires the review and approval of food hygiene supervision agencies above the province to produce and use them. Of the above two categories, physical disinfection is ideal.
10. Use detergents and disinfectants that meet sanitary standards.
11. Tableware cleaning and disinfection requires physical and chemical disinfection, and should be handled in strict accordance with the procedures of “one washing, two cleaning, three disinfecting, and four washing”.
12. The tableware should be cleaned and disinfected with a smooth surface, no oil stains, no peculiar smell, and no liquid residues, and meet the sanitary requirements.
13. The cleaned and disinfected meals and drinking utensils should be stored in a closed dedicated cleaning cabinet before they are used to prevent contamination by dust, unclean objects, rats, and flies. It is forbidden to put any other items in the cleaning cabinet of tableware.