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、一直保持包裝車間的密封、干燥與衛生。

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

2、進入到包裝車間的操作人員應經過兩次換衣，并嚴格消菌。

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

3、包裝車間整體人員須持有疾控單位簽發的健康證。

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

4、整個餐具經消菌，須完成干燥方可上臺包裝。

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

5、在裝袋時，操作人員要檢查餐具質量，內容包括餐具自身質量與消菌質量，如質量不合格，嚴禁裝袋。

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、餐具在裝袋時，溫度不得高于50度。

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

7、裝袋順序:碟一碗一茶杯一酒杯-勺子。

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

8、過一次性餐具包裝封口機之時，要求對裝袋質量以及餐具配置進行檢査，發現不合格或配置錯誤應及時打回。

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、餐飲具應初選熱力方法進行消菌，嚴格按照“除殘渣、洗滌溶液洗、清水沖、熱力消菌、保潔”的順序操作。使用化學劑物消菌的嚴格按照除殘渣、洗滌溶液洗、清水沖、消菌液浸泡、清水沖、保潔”的順序操作，并注意要透徹清洗干凈，防止劑物殘留。

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、消菌以后的餐飲具應表面光潔、沒油漬、無水漬、沒氣味、無泡沫、無不溶性類附著物，符合有關衛生標準。

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

11、消菌以后的餐飲具應立時放入到保潔柜密閉保存備用，盛放消菌餐飲具的保潔柜要有顯明標記，保潔柜應當定期進行清洗，保持潔浄。

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、經收縮后的成品，要求經檢驗員嚴格的驗收，內容主要包括餐具的配置:一般按五件套，如非規范包裝，在生產以前由車間主任向包裝車間下生產計劃。裝袋質量，包括外形是不是美觀，包裝膜是不是已密封，是否有破損。清洗消菌質量，包裝中是不是有雜物或者油污，餐具是否光潔完好等。

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、驗收合格，貼檢驗合格的標示，然后裝箱。

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產包裝的過程中，嚴格按照相關操作規范來進行，才能保障產品的衛生質量。如您想要了解更多資訊內容歡迎咨詢官網：一次性環保餐具http://tecnoleo.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 http://tecnoleo.com .