Classification and usage of tableware news

Tableware refers to non-edible tools that directly contact food during meals, utensils and utensils used to assist food distribution or food intake.

There are also many disposable tableware on the market, which is not good for the environment, and there are also some tableware made of degradable materials.

Tableware includes complete sets, including oyster shell tableware, metal utensils, ceramic tableware, tea set, wine set, glass set, paper set, plastic set, and a variety of container tools with different uses (such as bowls, saucers, cups, pots, etc.) etc.) and hand-held utensils (such as chopsticks, knives, forks, spoons, straws, sticks, etc.) and other utensils.

Material classification

Oyster shell tableware, also known as environmentally friendly oyster shell tableware, is a new material made of oyster shell powder + ceramic powder + PP resin, plus polymer materials. This new type of resin is waterproof, strong, heat-resistant, and non-flammable. It is conducive to reducing the phenomenon of cutting down trees to make paper and saving oil resources, and is non-toxic and environmentally friendly.

Oyster shell tableware is used in the catering industry and children's catering industry because of its lightness, beauty, high and low temperature resistance, and non-fragile performance.

Oyster Shell Tableware Performance (Three Highs): High Gloss (110°) High Temperature Resistance (180°C) High Strength (Fall Resistance)

Advantages of oyster shell tableware:

It can be used in microwave ovens and disinfection cabinets, and will not burst at high temperatures;

Sea oyster shell tableware is non-stick, non-toxic, lead-free, and has no harmful gases, and its environmental protection indicators have reached international standards;

Oyster shell tableware products: bright luster, easy to color, slow heat conduction, not hot, smooth edges, delicate feel, easy to clean.

Oyster shell tableware quality implementation standards: the product has passed the GB/T20197 -2006 test; the product has passed the SGS standard; the product has passed the US FDA food container inspection.

Ceramic tableware: Ceramics have been recognized as non-toxic tableware in the past, and there have been reports of poisoning from the use of porcelain tableware. It turns out that the beautiful coat (glaze) of some porcelain tableware contains lead. If the temperature is not enough when the porcelain is fired or the glaze ingredients do not meet the standards, the tableware may contain more lead. When the food comes into contact with the cutlery, lead can spill over the surface of the glaze and get into the food. Therefore, those ceramic products with prickly, spotty, uneven enamel or even cracks on the surface are not suitable for tableware. When choosing porcelain tableware, use your index finger to pat the porcelain lightly. If you can make a crisp sound, it means that the porcelain embryo is delicate and fired well. The germ quality is poor.

glass tableware

Clean and hygienic, generally free of toxic substances. But glass tableware is fragile and sometimes "moldy". This is because the glass is eroded by water for a long time, which will produce substances harmful to human health, which should be washed off with alkaline detergent frequently.

Enamel tableware

Enamel products have good mechanical strength, are strong, not easy to break, and have good heat resistance, and can withstand a wide range of temperature changes. The texture is smooth, compact and not easy to be contaminated with dust, clean and durable. The disadvantage of enamel products is that they are often cracked and broken after being hit by external force. The outer layer of enamel products is actually a layer of enamel, which contains substances such as aluminum silicate, which will transfer to food if it is damaged. Therefore, when purchasing enamel tableware, it is required that the surface is smooth and flat, the enamel is uniform, the color is bright, and there is no transparent base powder and embryo phenomenon.

wooden cutlery

The biggest advantage of bamboo and wood tableware is that it is easy to obtain materials and has no toxic effects of chemicals. But their weakness is that they are more likely to be polluted and moldy than other tableware. If you do not pay attention to disinfection, it is easy to cause intestinal infectious diseases.

copper cutlery

Many people use copper tableware, copper pots, copper spoons, copper hot pots and so on. On the surface of copper tableware, you can often see some blue-green powder, which is called copper rust, which is non-toxic. But for the sake of cleaning, it is best to sand the surface of the copper utensils before serving food.

iron cutlery

Generally speaking, iron tableware is non-toxic. But iron is easy to rust, and rust can cause nausea, vomiting, diarrhea, upset, poor appetite and other diseases. In addition, it is not advisable to use iron containers to hold cooking oil, because the oil is easy to oxidize and deteriorate if it is stored in iron for too long. At the same time, it is best not to use iron containers to cook foods and beverages rich in tannins, such as fruit juice, brown sugar products, tea, coffee, etc.

aluminum cutlery

Non-toxic, light, durable, high quality and low price, but aluminum accumulates too much in the human body, which can accelerate aging and have a certain adverse effect on people's memory. Aluminum tableware is not suitable for cooking acidic and alkaline foods, nor for long-term storage of meals and salty foods.

Iron and aluminum tableware should not be used together, because aluminum and iron are two metals with different chemical activities. When there is water, aluminum and iron can form a chemical battery. bring greater harm to human health.

Melamine tableware

Melamine tableware, also known as Jingmei melamine products, is formed by heating and pressing melamine resin powder. It is widely used in the catering industry and children's catering industry for its lightness, beauty, low temperature resistance, and non-fragile properties.

Melamine tableware belongs to high molecular polymer, the English abbreviation is MF, and its monomers are formaldehyde and melamine. 37% formaldehyde aqueous solution is used in the reaction, and the molar ratio of formaldehyde and melamine is 2~3. Studies have shown that: with the increase of the amount of formaldehyde, the amount of formaldehyde binding also increases, and the reaction is easy to carry out; by changing the amount of formaldehyde, melamine resins obtained from different methylol melamines can be prepared. When the pH of the reaction system=8.5, the side reaction less, the reaction is easy to control; the temperature is high, the reaction speed is fast, and it has little effect on the amount of formaldehyde bound in the range of 54~80°C.

Plastic cutlery

Commonly used plastic tableware is basically made of polyethylene and polypropylene. This is a non-toxic plastic approved by the health departments of most countries. Sugar boxes, tea trays, rice bowls, cold water bottles, milk bottles, etc. on the market are all made of this type of plastic. But polyvinyl chloride, which has a molecular structure similar to polyethylene, is a dangerous molecule. A rare hemangioma of the liver has been found to be almost related to people who are often exposed to polyvinyl chloride. Therefore, when using plastic products, we must pay attention to what are their raw materials? When there is no product manual at hand, the following methods can be used to identify it: all plastic products that feel smooth to the touch, are flammable in case of fire, and have a yellow flame and paraffin smell when burned are non-toxic polyethylene or polypropylene. All plastics that feel sticky to the touch, are difficult to burn in case of fire, have a green flame when burned, and have a pungent smell are polyvinyl chloride, and should not be used as food containers. Do not choose brightly colored plastic tableware. According to tests, the release of heavy metal elements such as lead and cadmium in the color patterns of some plastic tableware exceeds the standard. So try to choose ones that have no decorative patterns and are colorless and tasteless.

couple tableware

As the name suggests, it is tableware in pairs, exclusive for couples. It captures the idea of seeking testimony between modern couples, and creates a practical, beautiful and unique tableware for expressing love.

Antibacterial tableware

Also known as sterilizing tableware, it is used to add antibacterial agents to the raw materials of tableware so that tableware can be sterilized without any treatment. The materials of sterilizing tableware mainly include melamine sterilizing tableware, stainless steel sterilizing tableware, alloy sterilizing tableware and ceramic sterilizing tableware. This kind of tableware uses the principle of nano-silver sterilization, which can kill the bacteria on the surface of the tableware.

Disinfect tableware

It refers to the tableware that has been disinfected by special methods to kill pathogenic microorganisms. Do not choose painted chopsticks, as the paint contains toxic substances such as lead and cadmium.

Disposable tableware

Disposable tableware made of plastic, high foaming material, coated paper, etc. after one use.

Country classification

Tableware is divided according to the country, which can be divided into Chinese tableware and Western tableware. Chinese tableware is the tableware commonly used by Chinese people for eating, such as chopsticks, and the so-called Western tableware is the special tableware for eating Western food, generally including knives and forks. Due to the development of my country's catering industry, hotels and restaurants generally use public tableware, which is unhygienic, so various disinfection tableware have emerged one after another, showing a number of enterprises taking disinfection equipment as an example.

Common methods of disinfection

1) Boiling disinfection: Put the washed tableware into boiling water for 2-5 minutes for disinfection.

2) Steam disinfection: Put the cleaned tableware into a steam cabinet or box, and when the temperature rises to 100°C, sterilize for 5-10 minutes.

3) Oven disinfection: such as infrared disinfection cabinets, etc., the temperature is generally around 120°C, and the disinfection takes 15-20 minutes.

4) Chemical disinfection: Disinfect tableware with tableware disinfectant.

Requirements for chemical disinfection:

1. The selected disinfectant must be a tableware disinfectant approved by the health administrative department, and non-tableware disinfectants cannot be used for tableware disinfection.

2. The concentration of tableware disinfectant used for disinfection must reach the concentration specified in the product manual.

3. Soak the tableware in the disinfectant solution for 10-15 minutes. The tableware should not expose the surface of the disinfectant solution.

4. After the tableware is disinfected, running water should be used to remove the residual disinfectant on the surface of the tableware to remove the peculiar smell. When using chemical disinfection, the disinfectant should be updated at any time, and it should not be used repeatedly for a long time.

5) Dishwasher

When using tableware washing and disinfecting machines for tableware washing and disinfection, the following issues should be paid attention to:

1. The placement of tableware on the washing rack should meet the set requirements, and should not be piled up randomly, so as not to affect the effect of washing and disinfection.

2. The working water temperature of the washing machine is controlled at about 80°C.

3. Washing and disinfecting solutions should be temporarily prepared and replaced at any time.

4. After the decontamination is completed, the effect of washing and disinfection of the tableware should be checked. If the hygiene requirements cannot be met, the washing and disinfection should be carried out again.

5. The dishwasher should be inspected frequently to maintain its normal working condition.

Eligibility criteria

Tableware washing and disinfection standards:

1. The surface of the tableware is smooth and clean, no oil stains, no peculiar smell, and dry.

2. The residual amount of sodium alkyl iodate on the tableware is less than 0.1 mg/100 square centimeters, and the free residual chlorine is less than 0.3 mg/L.

3. The coliform bacteria on the tableware is less than 3/100 square centimeters, and no pathogenic bacteria can be detected.

Disinfection misunderstanding

For tableware, high-temperature boiling is indeed the most common disinfection method, and many germs can be killed by high-temperature disinfection. However, two conditions must be met for high-temperature disinfection to really achieve the effect, one is the temperature of action, and the other is the time of action.

There are many types of microorganisms in intestinal-transmitted diseases, and bacteria that often cause acute diarrhea include pathogenic Escherichia coli, Salmonella, Shigella, Vibrio cholerae, and Bacillus cereus. Most of these bacteria can only die after being heated at 100°C for 1-3 minutes or heated at 80°C for 10 minutes. If the heating temperature is 56°C, these bacteria can still survive after heating for 30 minutes. In addition, some bacteria are more resistant to high fever, such as anthrax spores and cereus spores.

Therefore, scalding the bowl with boiling water before eating can only kill a very small number of microorganisms due to insufficient action temperature and action time, and cannot guarantee the killing of most pathogenic microorganisms. Boiling, steaming, or using infrared to sterilize cupboards are all options for achieving results. If boiling is used, in order to achieve true disinfection, it must be boiled for a while. It usually takes 15-30 minutes to sterilize the cupboard with infrared rays.