相关连结：https://www.fda.gov.tw/tc/sitecontent.aspx?sid=3179
| 卫生福利部食品药物管理署-餐具清洗良好作业指引 【发布日期：2012-09-07】 |
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七、自有设施设备
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（一）、提供餐饮业者清洗餐具服务之业者 除应具有符合食品良好卫生规范之建筑与设施外， 并应备有至少一套输送带式 或类似型式具洗涤、冲洗、有效杀菌功能之高温自动洗涤设施。 大型餐饮场所若未购置自动洗涤设施而以人工洗涤时， 其清洗设施亦应具有洗涤、冲洗、有效杀菌三项功能。
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（二）、足够之餐具贮存架。
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（三）、足够之密闭容器以运送餐具。
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（四）、足够贮放餐具之箱型可密闭之运送车。
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（五）、清洁区与其他区域应有效隔离，区内具有正压系统以防由外部环境污染。
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（六）、清洗作业场所应有防止病媒入侵设施。
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（七）、提供餐饮业者清洗餐具服务之业者应以密闭容器收取餐具， 再置於密闭车运送，运至处理场所后应集中贮存於污染区， 运输车辆之厢体及密闭容器应立即以加压水洗净并维持干燥状态，必要时应予消毒。 |
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九、清洗作业
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高温自动洗涤设施及人工三槽式餐具洗涤设施应具有洗涤、冲洗、有效杀菌之功能
且高温自动洗涤设施水压应在二十三磅/平方英寸（23lbs/psi）以上，
相关作业要求如下： |
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（一）、洗涤槽：具有４５℃以上含洗洁剂之热水。
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（二）、冲洗槽：具有充足流动之水，且能将洗洁剂冲洗干净。
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（三）、有效杀菌槽：得以下列方式之一达成：
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１、 水温应在８０℃以上（人工洗涤应浸二分钟以上）。
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２、 １１０℃以上之干热（人工洗涤加热时间三十分钟以上）。
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３、 余氯量２００ｐｐｍ（百万分之二百）氯液（人工洗涤浸泡时间二分钟以上）。
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４、 １００℃以上之蒸气（人工洗涤加热时间二分钟以上）。
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（四）、水温、水压未达标准时，不得洗涤。
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Food and Drug Administration, Ministry of Health and Welfare -
Good Practice Guidelines for Tableware Washing [Release Date: 2012-09-07]
7. Own facilities and equipment
(1) In addition to having buildings and facilities that comply with good food hygiene standards,
businesses that provide tableware cleaning services for catering businesses
should also have at least one set of conveyor belt-type or similar high-
temperature automatic machines
with washing, rinsing, and effective sterilization functions. Laundry facilities.
If a large catering establishment does not purchase automatic washing
facilities but uses manual washing,
its washing facilities should also have the three functions of washing, rinsing,
and effective sterilization.
(2) Sufficient tableware storage racks.
(3) Sufficient airtight containers to transport tableware.
(4) A box-shaped and sealable transport vehicle that is large enough to store tableware.
(5) The clean area should be effectively isolated from other areas,
and a positive pressure system should be installed in the area
to prevent contamination from the external environment.
(6) The cleaning workplace should have facilities to prevent vector invasion.
(7) Those who provide tableware cleaning services for catering operators
should collect the tableware in sealed containers and transport them in sealed vehicles.
After being transported to the treatment site,
they should be stored centrally in the contaminated area.
The carriages and sealed containers of the transport vehicles
should be cleaned immediately.
Wash with pressurized water and keep in a dry state. Disinfect if necessary.
9. Cleaning operations
High-temperature automatic washing facilities and manual three-tank tableware washing facilities
should have the functions of washing, rinsing, and effective sterilization.
The water pressure of high-temperature automatic washing facilities should be above
twenty-three pounds per square inch (23lbs/psi). The relevant operating requirements are as follows :
(1) Sink: with hot water containing detergent above 45°C.
(2) Rinsing tank:
It has sufficient flowing water and can rinse the detergent cleanly.
(3) Effective sterilization tank: achieved in one of the following ways:
1.The water temperature should be above 80℃.
(manual washing should be soaked for more than two minutes)
2. Dry heat above 110℃
(manual washing and heating time is more than 30 minutes).
3. The residual chlorine content is 200ppm
(200 parts per million) chlorine liquid
(manual washing and soaking time is more than two minutes).
4. Steam above 100℃
(manual washing and heating time is more than two minutes).
(4) Do not wash when the water temperature and
water pressure do not meet the standards.