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一、研制的目的餐具消毒工作是标志着铁路餐车饮食供应的卫生、文明、礼貌服务水平之一,是餐车工作人员的重要职责,消毒工作做得好与坏,直接影响着广大旅客的健康。多年来,餐车餐具的消毒曾用过漂白粉直投法、食盐电解银消毒法,漂白粉上清液消毒法,漂白粉精加洗净剂一步消毒法等等,但是都因方法繁锁,不能坚持经常。特别是由于餐车本身的特殊条件,后厨房狭小,旅客就餐集中,人多时间短,每一件餐具在一餐中需周转使用四、五次,同时开
I. Purpose of development The tableware disinfection work is one of the health, civilization, and courtesy service levels that mark the food and beverage supply of railway diners. It is an important responsibility of the diners. Disinfection is done well and badly, which directly affects the health of the majority of travelers. Over the years, the disinfecting of tableware and tableware used bleaching powder direct injection method, salt electrolysis silver disinfection method, bleaching powder supernatant disinfection method, bleaching powder refined detergent one-step disinfection method, etc., but because of the method is cumbersome, can not insist on regular . Especially because of the special conditions of the dining car itself, the rear kitchen is small, the passengers are concentrated in the dining, and the time is short. Each piece of cutlery needs to be used four or five times in a meal, and it is opened at the same time.