如何规范一次性餐具包装机的操作?

　　In order to ensure the safety and health of packaging, the disposable tableware packaging machine shall be operated according to the following operating procedures:

　　1.保持包装车间的密封、干燥和卫生。

　　1. Keep the packaging workshop sealed, dry and sanitary.

　　2.进入包装车间的操作人员应换两次衣服，严格除菌。

　　2. Operators entering the packaging workshop shall change their clothes twice and strictly remove bacteria.

　　3.包装车间全体员工持有CDC签发的健康证明。

　　3. All employees of the packaging workshop shall hold the health certificate issued by CDC.

　　4.整个餐具消毒后包装前必须烘干。

　　4. The whole tableware must be dried before packaging after disinfection.

　　5.装袋时应检查餐具质量，包括餐具质量和消毒质量。如果质量不合格，严禁装袋。

　　5. The quality of tableware, including tableware quality and disinfection quality, shall be checked when bagging. If the quality is unqualified, bagging is strictly prohibited.

　　6.包装餐具时，温度不应高于50度。

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

　　7.打包顺序:一个碗一个杯子一个勺子。

　　7. Packing sequence: one bowl, one cup and one spoon.

　　8.一次性餐具包装机封口机用完后，要检查包装质量和餐具配置。如发现配置不合格或错误，应及时退回。

　　8. After the sealing machine of disposable tableware packaging machine is used up, check the packaging quality and tableware configuration. If the configuration is found to be unqualified or wrong, it shall be returned in time.

　　9.食品应采用主热法进行灭菌，严格按照“除渣、洗涤液、水洗、热灭菌、清洗”的顺序操作。使用化学药剂灭菌时，严格按照“清除残留物、洗涤液、清水漂洗、消毒液浸泡、清水漂洗、清洗”的顺序进行，并注意彻底清洗，防止残留物。

　　9. The food shall be sterilized by the main heat method in strict accordance with the sequence of "slag removal, washing solution, water washing, heat sterilization and cleaning". When using chemical agent for sterilization, it shall be carried out in strict accordance with the sequence of "removing residues, washing liquid, rinsing with clear water, soaking with disinfectant, rinsing with clear water, and cleaning", and attention shall be paid to thorough cleaning to prevent residues.

　　10.除菌后的餐具表面应光滑、无油污、无水渍、无异味、无泡沫、无可溶性附件，符合相关卫生标准。

　　10. the surface of tableware after sterilization should be smooth, oil-free, waterless, no odor, no foam, no soluble accessories, and meet the relevant hygienic standards.

　　11.除菌后，应立即放入清洁柜内密闭存放。装有消毒用具的清洁柜应明确标识。

　　11. After sterilization, it shall be immediately put into the clean cabinet for airtight storage. The cleaning cabinet with disinfection equipment shall be clearly marked.

　　12.合同成品要求检验员严格检验，主要包括餐具配置:一般按一套五件，如非标包装等，生产前由车间主任向包装车间制定生产计划。包的质量，包括外观不美观，包装薄膜是否密封，是否有损坏。清洗消毒质量，包装中是否有杂物或油脂，餐具是否光滑完好等。

　　12. The inspectors are required to strictly inspect the finished products of the contract, mainly including the configuration of tableware: generally, a set of five pieces, such as non-standard packaging, shall be used. Before production, the workshop director shall make a production plan for the packaging workshop. The quality of the package, including the appearance, whether the packaging film is sealed, whether there is damage. Cleaning and disinfection quality, whether there are sundries or grease in the package, whether the tableware is smooth and intact, etc.

　　13.验收合格后，粘贴检验标志，然后包装。

　　13. After the acceptance, the inspection mark shall be pasted and then packed.

　　我们希望在日常操作 一次性餐具包装机的过程中，严格按照相关操作标准操作，以保证产品质量的健康。

　　We hope that in the process of daily operation of disposable tableware packaging machine, we will strictly follow the relevant operation standards to ensure the health of product quality.