How to standardize the production of disposable tableware?

 In order to ensure safety and packaging, environmentally friendly Disposable Tableware tableware should be produced in accordance with the following operating procedures during operation:

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

2. The operator who enters the packaging workshop should undergo two dressing operations and strictly carry out sterilization treatment.

3. The entire staff of the packaging workshop must hold a health certificate issued by the disease control unit.

4. After the entire tableware has been sterilized, it can be packaged on the stage after being dried.

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

6. When the tableware is bagged, the temperature should not be higher than fifty degrees.

7. The order of bagging is plate-bowl-cup-spoon.

8. When passing through the disposable tableware packaging and sealing machine, it is required to check the bagging quality and the tableware configuration. If unqualified or incorrectly configured products are found, they should be returned in time.

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. After sterilization, the tableware should have a smooth surface, no oil stains, no water stains, no smell, no foam, no insoluble attachments, and meet the sanitary standards tested by relevant departments.

11. After sterilization, the tableware should be put into the cleaning cabinet and kept tightly for later use. The cleaning cabinet containing the sterilization tableware should be clearly marked, and the cleaning cabinet should be cleaned regularly to keep it clean.

12. After shrinking the finished product, the inspector is required to strictly accept the inspection. The content mainly includes the configuration of the tableware. Generally, the five-piece set is used, such as non-standard packaging. Before production, the workshop director will issue the production plan to the packaging workshop and the quality of the bag. Including whether the appearance is beautiful, whether the packaging film is sealed, whether it is damaged, the quality of cleaning and sterilization, whether there are debris or oil stains in the packaging, whether the tableware is clean and intact, etc.

13. Pass the acceptance, paste the inspection mark, and then pack it.