一次性餐具应该如何规范生产操作？

In order to ensure the safety and hygiene of packaging, the following operation procedures should be followed in the operation of environmental protection tableware:

1、一直保持包装车间的密封、干燥与卫生。

1. Always keep the packaging workshop sealed, dry and hygienic.

2、进入到包装车间的操作人员应经过两次换衣，并严格消菌。

2. Operators entering the packaging workshop should change their clothes twice and strictly eliminate bacteria.

3、包装车间整体人员须持有疾控单位签发的健康证。

3. The whole staff in the packaging workshop should hold the health certificate issued by the CDC.

4、整个餐具经消菌，须完成干燥方可上台包装。

4. After sterilization, the whole tableware must be dried before packaging.

5、在装袋时，操作人员要检查餐具质量，内容包括餐具自身质量与消菌质量，如质量不合格，严禁装袋。

5. When bagging, operators should check the quality of tableware, including the quality of tableware itself and the quality of sterilization. If the quality is unqualified, bagging is strictly prohibited.

6、餐具在装袋时，温度不得高于50度。

6. When the tableware is bagged, the temperature shall not be higher than 50 ℃.

7、装袋顺序:碟一碗一茶杯一酒杯-勺子。

7. Packing sequence: dish, bowl, teacup, wine cup spoon.

8、过一次性餐具包装封口机之时，要求对装袋质量以及餐具配置进行检査，发现不合格或配置错误应及时打回。

8. When passing through the disposable tableware packaging sealing machine, it is required to check the bagging quality and tableware configuration, and call back in time if unqualified or wrong configuration is found.

9、餐饮具应初选热力方法进行消菌，严格按照“除残渣、洗涤溶液洗、清水冲、热力消菌、保洁”的顺序操作。使用化学剂物消菌的严格按照除残渣、洗涤溶液洗、清水冲、消菌液浸泡、清水冲、保洁”的顺序操作，并注意要透彻清洗干净，防止剂物残留。

9. The heating method should be selected for sterilization of tableware, and the operation should be in strict accordance with the sequence of "removing residue, washing with washing solution, flushing with clean water, heating sterilization and cleaning". The use of chemical agents to eliminate bacteria should be in strict accordance with the sequence of "removing residues, washing with washing solution, flushing with water, soaking with disinfectant solution, flushing with water, cleaning", and pay attention to thorough cleaning to prevent agent residues.

10、消菌以后的餐饮具应表面光洁、没油渍、无水渍、没气味、无泡沫、无不溶性类附着物，符合有关卫生标准。

10. After the elimination of bacteria, the tableware should be clean, oily, waterless, odorless, frothy, and insoluble.

11、消菌以后的餐饮具应立时放入到保洁柜密闭保存备用，盛放消菌餐饮具的保洁柜要有显明标记，保洁柜应当定期进行清洗，保持洁浄。

11. After sterilization, the tableware should be immediately put into the clean cabinet for airtight storage. The clean cabinet containing sterilized tableware should be clearly marked. The clean cabinet should be cleaned regularly to keep clean.

12、经收缩后的成品，要求经检验员严格的验收，内容主要包括餐具的配置:一般按五件套，如非规范包装，在生产以前由车间主任向包装车间下生产计划。装袋质量，包括外形是不是美观，包装膜是不是已密封，是否有破损。清洗消菌质量，包装中是不是有杂物或者油污，餐具是否光洁完好等。

12. After shrinkage, the finished product is required to be strictly accepted by the inspector. The content mainly includes the configuration of tableware: generally, it is packed in five pieces. If it is not standardized, the workshop director will make a production plan to the packaging workshop before production. Bagging quality, including whether the appearance is beautiful, whether the packaging film is sealed and whether there is damage. Cleaning and sterilization quality, whether there are sundries or oil stains in the packaging, whether the tableware is clean and intact, etc.

13、验收合格，贴检验合格的标示，然后装箱。

13. If the inspection is qualified, the label of qualified inspection shall be pasted, and then the box shall be packed.

希望大家在日常操作一次性餐具生产包装的过程中，严格按照相关操作规范来进行，才能保障产品的卫生质量。如您想要了解更多资讯内容欢迎咨询官网： 一次性环保餐具//www.ucgmex.com。

We hope that in the process of daily operation of disposable tableware production and packaging, in strict accordance with the relevant operating specifications, in order to ensure the health quality of products. If you want to know more information, please consult the official website: disposable environmental protection tableware //www.ucgmex.com .