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餐具消毒是搞好饮食卫生、预防和控制肠道传染病的重要环节,消毒方法各具特点,本文通过对碗筷消毒情况的调查,选择经济有效、技术适宜,便于推广使用的餐具消毒方法。1 调查方法和评价标准1.1 消毒方法1.1.1 煮沸消毒 碗筷放在普通做饭锅内或专用锅,加水至淹没碗筷为度,水开后开始计算消毒时间,每次煮5分钟。1.1.2 蒸气消毒 蒸气的来源是利用各种不同型号的茶水炉,待气压达到两个大气压以上时打开开关,将气通往消毒柜(或者专用餐具消毒柜)待柜内气满外溢开始计算时间,每次消毒10
Tableware disinfection is to improve food hygiene, prevention and control of intestinal infectious diseases an important part of the disinfection methods have their own characteristics, this article through the disinfection of dishes chopsticks survey, select a cost-effective, appropriate technology, easy to promote the use of tableware disinfection. A survey method and evaluation criteria 1.1 disinfection methods 1.1.1 boiled disinfection tableware placed in ordinary cooking pot or special pot, add water to drown the chopsticks degree, the water began to calculate the disinfection time, cook for 5 minutes each time. 1.1.2 steam disinfection The source of steam is the use of a variety of different types of tea-pot, until the pressure reaches two atmospheres above the open switch, the gas passed to the disinfection cabinet (or tableware disinfection cabinet) Time, each disinfection 10