In high-end hotel restaurants, ensuring the hygiene of tableware is crucial. There are several disinfection methods available, each with its own advantages and disadvantages.
First, thermal disinfection includes boiling, steaming, and infrared methods. These are commonly used for effective sterilization. Wet heat methods, such as boiling, are often preferred because they are simple and highly effective. Boiling involves submerging utensils like bowls, chopsticks, plates, and spoons in water and bringing it to a boil for about 15 minutes. It's important to place the items upright so that all surfaces are fully exposed to the heat. For general use, 15 minutes is sufficient, but if there are sick individuals, the time should be extended to 20-30 minutes. This method is very effective against bacteria, including those that cause intestinal diseases and even hepatitis. However, it can damage delicate or fragile items.
Steam sterilization is another option. By placing the tableware on a rack inside a pot and allowing steam to circulate, the temperature reaches 100°C, killing most bacteria within 10 minutes. This method is less likely to break tableware compared to boiling.
Dry heat methods, such as infrared disinfection, are also popular. The tableware is placed in an infrared cabinet and heated at around 120°C for 15-20 minutes. After sterilization, the cabinet should be allowed to cool before opening to prevent thermal shock and potential breakage.
Disinfection cupboards are essential for storing clean and disinfected tableware. Traditional wooden cabinets may not offer proper sealing or cleanliness, making them prone to contamination by pests and bacteria. Modern disinfection cupboards, however, provide better protection. They often use high-temperature steam, infrared, ozone, or UV light to kill pathogens effectively. These cupboards help maintain hygiene and reduce the risk of disease transmission.
Chemical disinfection methods, such as chlorination, are also widely used. A solution of 250 mg/L chlorine is typically used, with a soaking time of 5 minutes. Bleach and bleach tablets are common choices, but they can leave a strong odor that may need to be rinsed off before use.
Peracetic acid is another powerful disinfectant, known for its fast-acting and broad-spectrum effectiveness. It’s usually diluted to 1% and left to soak for 30 minutes. However, it can decompose quickly, so it should be prepared fresh and stored properly.
Dishwasher disinfection combines mechanical cleaning, heating, and chemical treatment. Most dishwashers use chlorine-based solutions at around 100 mg/L. Proper placement of dishes and regular maintenance of the machine are essential for optimal performance.
Iodophor is a highly effective disinfectant that works well against both bacteria and viruses, including hepatitis B. Soaking tableware in a solution containing 200–300 mg/L of iodine for 5–10 minutes is recommended. Afterward, the items should be rinsed thoroughly to remove any residue.
In conclusion, choosing the right disinfection method depends on the situation and available resources. Regardless of the method, proper storage after disinfection is equally important to avoid recontamination. Always ensure that the storage area is clean and regularly maintained to protect the health of guests and staff.
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