T/SXPX 035-2024 Dining utensils disinfection management specifications for campus cafeterias

Scope

Scope: This document specifies the terms and definitions, basic requirements, site environment, equipment and facilities, hygiene requirements, disinfection methods, tableware cleaning, personnel management, record requirements, and effect evaluation for the disinfection management of dining utensils in campus cafeterias. This document is applicable to the disinfection management of dining utensils in campus cafeterias. Main technical content: 4.1 A corresponding management system should be established, including but not limited to the management systems for washing and disinfecting dining utensils, cleaning and disinfecting venues and facilities and equipment, and maintenance management; the procurement management system for disinfection supplies; the management system for disinfection process documents; the safety inspection system for dining utensils; and the training and assessment system for employees. 4.2 The disinfection operations should comply with the requirements of GB 31654. 4.3 The water quality used for disinfection operations should comply with the requirements of GB 5749. 4.4 The disinfected dining utensils should comply with the requirements of GB 14934. 4.5 The detergents and disinfectants used should comply with the relevant provisions of national food safety standards and requirements such as GB 14930.1 and GB 14930.2.

Development Information

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