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Soliciting opinions on tableware and ice machine related group standards to promote the industry to have rules to follow

 Last Update: 2022-04-11
 Source: Internet
 Author: User

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[ Policies and Regulations of Chemical Machinery and Equipment Network ] In order to effectively prevent the occurrence of food-borne diseases and infectious diseases, and ensure the safety of food on the tip of people's tongue, the dining utensils and ice machines involved in the catering industry must be thoroughly cleaned and sterilized.
Recently, five group standards, including the "Regulations for Cleaning and Disinfection of Tableware" and "Regulations for Cleaning and Disinfection of Ice Makers" proposed by the Dongguan Chain Catering Development Promotion Association, have been drafted for solicitation of comments.
Deadline before November 13th.

Chemical Machinery and Equipment Network Policies and Regulations Chemical Machinery and Equipment

As the saying goes, "food is the heaven for the people", the catering industry has always played an important role in the national economy, especially the tertiary industry.
With the continuous improvement of people's living standards, the increasing frequency of dining out, and the booming takeaway market, China's catering service market has maintained a steady and rapid growth in recent years.
Data show that at the end of 2018, China's catering industry exceeded the 4 trillion mark.
In 2019, the market size of China's catering industry was 4,672.
1 billion yuan, a year-on-year increase of 9.
4%.
It is expected that the industry may continue to grow steadily with the recovery.

However, what needs attention is that in many catering stores, tableware, ice machines, etc.
have been detected with excessive bacterial flora, or the tableware, ice machines, etc.
may not be cleaned or disinfected in place, or cleaned and disinfected incompletely.
Improper storage of cleaned and disinfected tableware has caused external contamination of the tableware and ice maker, and subsequent storage of food will inevitably affect the quality and safety of the food.

　　Recently, in accordance with the relevant provisions of the "Dongguan Chain Catering Development Promotion Association Group Standards Management Measures (Trial)", the 5 group standards proposed by the Dongguan Chain Catering Development Promotion Association have been completed and the consultation draft is now open for comments, 2020 Deadline before November 13th.
These 5 group standards specifically include the "Regulations for Cleaning and Disinfection of Tableware", "Regulations for Cleaning and Disinfection of Ice Makers", "Regulations for the Management of Storage of Food Ingredients at Room Temperature", "Regulations for the Management of Cold Storage of Food Ingredients", and "Regulations for the Management of Freezing Storage of Food Ingredients" .

　　The author has learned that the "Regulations for Cleaning and Disinfection of Meal Utensils" and "Specifications for Cleaning and Disinfection of Ice Makers" are used for the cleaning and disinfection of tableware and ice machines in chain restaurants.
The "Regulations for Cleaning and Disinfection of Tableware" requires that the equipment for cleaning and disinfection of tableware should be placed in the *area, and the capacity and quantity should be able to meet the needs of processing and catering.
At the same time, it is necessary to regularly check the disinfection equipment or facilities for food utensils to ensure the normal operation of the disinfection equipment for food utensils (such as automatic disinfection cupboards, etc.
).

　　In order to avoid the breeding of bacteria and microorganisms in tableware, the group standard of the "Mealware Cleaning and Disinfection Specification" clearly stipulates that tableware must be drained and dried after cleaning or disinfection.
You can use a rag to dry it.
The rag should be *, and it can be cleaned and disinfected.
In use, at the same time, put the sterilized tableware in a closed cleaning facility in a timely manner, which helps prevent the external environment from contaminating the tableware, so as to ensure the safety and hygiene of the subsequent use of the tableware.

　　For chain restaurants, the cleaning and disinfection of ice machines is also very important.
The "Ice Maker Cleaning and Disinfection Specification" is a group standard that strictly regulates 6 aspects including ice trays, accessories, ice maker tools cleaning and disinfection, ice maker body cleaning, and ice maker body disinfection.
In the cleaning and disinfection of the tank, accessories, and ice machine tools, the standard mentions that the ice tank, accessories, and ice machine tools should be cleaned and disinfected once a week to better ensure the safety and sanitation of the ice machine.

　　In ice machine body cleaning and ice machine body disinfection, the "Ice Maker Cleaning and Disinfection Specification" group standard regulates from 7 aspects, including turning on the ice machine power and water supply switch, and adjusting the function to the ice machine cleaning position; Drain the detergent in the ice maker, rinse the sink of the ice maker with drinking water; absorb the excess water and disinfectant with clean and disinfected dry towels; clean the ice maker body once a month and so on.

　　Nowadays, catering has become an important force in the domestic consumer market, and the cleaning and disinfection of utensils and ice machines in the catering industry have also become important tasks for table food safety.
With the establishment of group standards such as "Regulations for Cleaning and Disinfection of Tableware" and "Specifications for Cleaning and Disinfection of Ice Makers", it will also provide a strong standard basis for the cleaning and disinfection of catering utensils in the industry, so that the industry has standards to follow and rules to follow.
, It is of great significance to improve the quality of cleaning and disinfection of catering utensils, and to ensure safe and hygienic use.

　　Original title: Soliciting opinions on tableware and ice making machine related groups to promote the industry to have rules to follow

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