Look at the packaging First of all, we can see from […]
Look at the packaging
First of all, we can see from the outside packaging. Generally, the plastic film on the outside of the regular tableware will have a label printed on it, showing the manufacturer’s name, trademark, address and telephone number, production date, shelf life and other production information, QS logo, and production license number. Qualified stamps of inspection by the health supervision department, etc.
Sense look at tableware
After opening the package, look at the appearance of the tableware to see if there is any damage, whether there are previous food residues, and if there is a pungent odor. If it is cleaned with detergent, detergent, disinfectant or other cleaning liquid or disinfectant, There will be a strong odor residue, and if there are grease residues, it will also have a bad odor.
The senses are not enough. Try to touch it with your hands at this time. If there is water or astringency, it means that the tableware is not cleaned thoroughly, which is substandard. So we need to change another set.
Don't forget chopsticks
After talking about tableware, let’s talk about chopsticks. Many people think disposable chopsticks are more hygienic and safe when eating out. However, in order to reduce costs, some small workshops use low-quality wood. In order to "whiten" the chopsticks, speculative criminals will fumigate and bleach with sulfur. When eating with this kind of chopsticks, the residual sulfur dioxide enters the body. After you get the disposable chopsticks, check whether the manufacturer’s name, trademark and contact information are printed on the packaging; those disposable chopsticks that are too white in color are not credible; you can also smell the chopsticks if they are sour Sulfur smell, it is best not to use. Do not soak wooden chopsticks in hot soup or porridge for a long time during meals, as this will accelerate the decomposition of sulfur dioxide. You can clean the surface of the chopsticks with cold water to reduce the residual sulfur dioxide.
How to use disposable tableware to be safe?
When disposable plastic tableware leaves the factory, the detected microbiological indicators are qualified, but when used, the microorganisms exceed the standard. The high temperature and high humidity climate is conducive to the growth of microorganisms. Therefore, if the disposable plastic tableware is stored or used improperly, it is prone to excessive microorganism.
Some snack bars and restaurants expose disposable plastic tableware to the air for a long time, or place them in areas close to cooking food, and the microorganisms on the paper bowls are easy to grow quickly.
It is particularly important to note that in some small noodle restaurants and snack bars, in order to facilitate packaging, the condiments are packed in disposable plastic tableware in advance, waiting to be used. If such tableware is left for a period of time, it is easy to breed microorganisms. This is artificial to put "poison" in disposable plastic tableware, which is harmful to health. Therefore, it is recommended that when using disposable plastic tableware to fill small noodles, hot and sour noodles and other foods, it is best to beat them up.