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Increase the appearance of tableware and prevent pollution
As the scope of sampling detection expands and the volume of samples increases, the results of the testing also tend to vary. This variation may be attributed to the large monitoring area, differences in the standards of catering households, the quality of service staff, their level of attention to hygiene practices, and the effectiveness of their disinfection procedures. These factors collectively influence the cleanliness of tableware. Therefore, in addition to enhancing monitoring and enforcement, regulatory agencies should also focus on promoting food hygiene laws and health education. After disinfection, tableware can still be recontaminated if not stored properly, so it should be placed in a sealed cleaning cabinet.
Hotels with better facilities often use stainless steel cleaning cabinets, which are easy to clean and provide good sealing. This helps maintain the cleanliness of disinfected tableware and reduces the risk of contamination. In contrast, small-scale restaurants typically use wooden cabinets, which are harder to clean and have poor sealing capabilities. This leads to a higher likelihood of contamination and a less effective cleaning process. Currently, many large and medium-sized hotels use clean cloth to wipe tableware and chopsticks, improving their appearance and reducing the risk of contamination.
In some cases, individual tableware that was wiped with a clean cloth tested positive for coliform bacteria. This suggests that each additional handling step during the disinfection process increases the chance of contamination. The maximum number of items that a single cloth can be used for should be clearly defined. Although no coliforms were detected before and after the disinfection of chopsticks, some hotels observed that workers often used mouth-blowing techniques during packaging to make the process faster and more convenient. This practice significantly increases the risk of contamination. Therefore, it is essential to ensure that staff thoroughly clean and disinfect their hands before handling any items and to avoid using mouth-blowing methods. Further research and investigation into these practices would be beneficial.
This study combined field investigations with regular monitoring. The results showed a significant difference between the findings from the investigation and those from routine daily monitoring of tableware disinfection.