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Increase the appearance of tableware and prevent pollution
As the sampling detection area expands and the volume of samples increases, the test results tend to vary. One possible reason is that the monitoring scope is broad, and there are differences among catering households in terms of their grade, the quality of operators, their attention to health regulations, the level of employee training, and the importance they place on tableware disinfection. These factors contribute to varying levels of disinfection effectiveness. Therefore, in addition to strengthening supervision and enforcement, regulatory agencies should also focus on promoting food hygiene laws and public health education. After disinfection, tableware can still be recontaminated, so it should be stored in a sealed cleaning cabinet to minimize the risk of pollution.
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 chances of contamination. In contrast, small-scale restaurants typically have limited washing areas and often use wooden cabinets, which are not as effective in sealing or cleaning. As a result, these cabinets may lead to contamination and lower disinfection efficiency. 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 items were found to contain coliform bacteria after being wiped with a clean cloth. This indicates that each additional handling step during the disinfection process increases the likelihood of contamination. The maximum number of pieces that a single cloth can be used for should be clearly defined. Although no coliforms were detected before or after the disinfection of chopsticks, some hotels observed that staff sometimes used mouth-blowing methods during packaging to speed up the process. This practice significantly increased the risk of contamination. Therefore, it is essential to ensure that staff thoroughly clean and disinfect their hands before handling tableware and to avoid using mouth-blowing techniques. Further research and investigation into this issue could help improve current practices.
This survey combined field investigations with daily monitoring. The results showed a significant difference between the findings from the investigation and those from routine monitoring of tableware disinfection. Such insights highlight the need for more consistent and rigorous hygiene protocols across all types of food service establishments.