"Disinfected tableware" has been controversial since entering the market, and the "paid use of tableware" caused by it has become the focus of controversy. "Providing clean tableware and chopsticks for disinfectant is the duty of a restaurant. "" 1 yuan can buy real health? If the tableware is not used, is the tableware provided in the hotel sanitary? "

Today, the disinfection tableware industry has shown a flourishing trend in our city. "Disposable disinfectant" has gradually become a necessary thing for small and medium-sized restaurants. Consumers have also begun to reject the "disposable disinfectant" from a strong exclusion to acquiescence. It is understood that up to now, there are about 10 disinfection tableware enterprises in our city, and most restaurants in the city are using disinfectant cutlery. A controversial emerging industry can develop rapidly in the short term, is it the demand of the market? Or is the interest driven? Is "disinfecting tableware" really reassuring?

"With the continuous improvement of living standards, the standard of the common people is becoming more and more important to the standard of food and beverage.  "Ms. Mi said in an interview with a reporter."

It is the general psychology of the vast majority of consumers that many businesses and enterprises have come to scramble for this cake. "Low threshold, low investment, high return" has become the synonym for this industry. But is it true?

According to the insiders, a regular tableware disinfection enterprise invested about 700 thousand yuan to about 900 thousand yuan. The company must have seven necessary hardware: disinfection cabinet, automatic dishwasher, reverse osmosis washing machine, automatic cutlery packer, automatic chopstick packer, steam boiler, generator. According to regular operation, the process process is divided into four steps: first, the dish and chopsticks recovered from the restaurant are soaked and washed two times, and the oil stains and residue are removed. Then the full automatic ultrasonic dishwasher is cleaned two times, and then the disinfection machine is washed at high temperature and high pressure spray, infrared sterilization, 240 degree high temperature baking, and finally reentering. Complete automatic packing in the aseptic room. Only after these procedures can we eliminate the E. coli and hepatitis B virus completely.

Experts say that the promotion and popularization of sterilizing tableware is beneficial to the prevention of infectious diseases. If it is operated strictly in accordance with the regular procedures, the tableware which is sterilized should be used safely. Why do sterilizing tableware be spoiled in small and medium sized restaurants

Mr. Zhang, who is located in the private restaurant in Daqing Road, told reporters that the first use of sterilizing tableware was the first lunar month of this year. It was the peak season of restaurant restaurants. The shortage of waiters was also a common difficulty. Disinfecting tableware can ease the situation of less living, attendants reduce the workload on the premise of not reducing their income, and save the cost of water and detergent, save the cost of operation, and put the table to the table. In the middle of the restaurant to earn high profit in the middle, Zhang said so, 3 cents of the space, the removal of 1 cents of the tax, and the loss of the cost of the cost of 2 cents are not together, so the high profit basically can not be talked about.

In order to allow sterilizer to use sterilizing tableware voluntarily, the restaurant hotel maintains the right to know, choose and fair the fair trade for the consumers. That is to say, "sterilizing tableware" after placing the table, first of all to inform the sterilizer this is paid use, then let the consumer understand that this is through the high temperature thoroughly disinfectant, and then consumers have the right to choose whether or not to use, the restaurant should also provide disposable tableware or self cleaning tableware.

Zhang also told reporters that disinfectant cutlery has an advantage. Before customers dissatisfied with the table, the tableware was to be washed out. But when customers are dissatisfied, the tableware is put aside. If customers come, it will be difficult to guarantee that the tableware will be sterilized again. Sterilizing tableware can just fill the gap. Who will supervise the "disinfecting tableware" production enterprise

While some sterilizing tableware enterprises are ready to open up a wider market, the abuse of the "black workshop" has brought a great negative impact on the industry, which leads to the frequent exposure of the media, disrupts the market order, and has seriously compromised the credibility of consumers to disinfect tableware.

From the health department, in our city, most of the so-called "company" conditions are simple, there is no qualified equipment, and there is no standard operating regulations. They are generally in a relatively remote place. There is no separate cleaning room, disinfectant room and packing room. In order to gain benefits, they try to reduce the cost of work and reduce the disinfection link. Not only do they use three non washing cleaning, poor quality tableware and packaging film, but also, in order to save water and electricity, the drying and disinfection equipment are basically the same. Sometimes, they will sell products with a package of napkins. Because of the lack of laws and regulations on the supervision of tableware disinfection enterprises, the poor quality and health of the tableware produced by those small workshops, which have lost the reputation of the industry, have seriously affected the healthy development of the regular enterprises.

In the face of this chaotic industry phenomenon, journalists have been interviewed by the industry and commerce, the quality supervision and the health department. The answer is almost the same as: "there is no clear legal provisions to be implemented at present, and this industry does not belong to our supervision." Therefore, the current situation of regulatory gaps has caused some formal enterprises to be very worried. They are eager for the corresponding industry standards.