In order to ensure the safety and health of packaging, the disposable tableware packaging machine shall be operated according to the following operating procedures:

　　1.保持包裝車間的密封、干燥和衛(wèi)生。

　　1. Keep the packaging workshop sealed, dry and sanitary.

　　2.進入包裝車間的操作人員應(yīng)換兩次衣服，嚴格。

　　2. Operators entering the packaging workshop shall change their clothes twice and strictly remove bacteria.

　　3.包裝車間全體員工持有CDC簽發(fā)的健康證明。

　　3. All employees of the packaging workshop shall hold the health certificate issued by CDC.

　　4.整個餐具后包裝前必須烘干。

　　4. The whole tableware must be dried before packaging after disinfection.

　　5.裝袋時應(yīng)檢查餐具質(zhì)量，包括餐具質(zhì)量和質(zhì)量。如果質(zhì)量不合格，嚴禁裝袋。

　　5. The quality of tableware, including tableware quality and disinfection quality, shall be checked when bagging. If the quality is unqualified, bagging is strictly prohibited.

　　6.包裝餐具時，溫度不應(yīng)高于50度。

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

　　7.打包順序:一個碗一個杯子一個勺子。

　　7. Packing sequence: one bowl, one cup and one spoon.

　　8.一次性餐具包裝機封口機用完后，要檢查包裝質(zhì)量和餐具配置。如發(fā)現(xiàn)配置不合格或錯誤，應(yīng)及時退回。

　　8. After the sealing machine of disposable tableware packaging machine is used up, check the packaging quality and tableware configuration. If the configuration is found to be unqualified or wrong, it shall be returned in time.

　　9.食品應(yīng)采用主熱法進行，嚴格按照“除渣、洗滌液、水洗、熱、清洗”的順序操作。使用化學(xué)藥劑時，嚴格按照“殘留物、洗滌液、清水漂洗、液浸泡、清水漂洗、清洗”的順序進行，并注意徹底清洗，防止殘留物。

　　9. The food shall be sterilized by the main heat method in strict accordance with the sequence of "slag removal, washing solution, water washing, heat sterilization and cleaning". When using chemical agent for sterilization, it shall be carried out in strict accordance with the sequence of "removing residues, washing liquid, rinsing with clear water, soaking with disinfectant, rinsing with clear water, and cleaning", and attention shall be paid to thorough cleaning to prevent residues.

　　10.后的餐具表面應(yīng)光滑、無油污、無水漬、無異味、無泡沫、無可溶性附件，符合相關(guān)衛(wèi)生標(biāo)準(zhǔn)。

　　10. the surface of tableware after sterilization should be smooth, oil-free, waterless, no odor, no foam, no soluble accessories, and meet the relevant hygienic standards.

　　11.后，應(yīng)立即放入清潔柜內(nèi)密閉存放。裝有用具的清潔柜應(yīng)明確標(biāo)識。

　　11. After sterilization, it shall be immediately put into the clean cabinet for airtight storage. The cleaning cabinet with disinfection equipment shall be clearly marked.

　　12.合同成品要求檢驗員嚴格檢驗，主要包括餐具配置:一般按一套五件，如非標(biāo)包裝等，生產(chǎn)前由車間主任向包裝車間制定生產(chǎn)計劃。包的質(zhì)量，包括外觀不美觀，包裝薄膜是否密封，是否有損壞。清洗質(zhì)量，包裝中是否有雜物或油脂，餐具是否光滑完好等。

　　12. The inspectors are required to strictly inspect the finished products of the contract, mainly including the configuration of tableware: generally, a set of five pieces, such as non-standard packaging, shall be used. Before production, the workshop director shall make a production plan for the packaging workshop. The quality of the package, including the appearance, whether the packaging film is sealed, whether there is damage. Cleaning and disinfection quality, whether there are sundries or grease in the package, whether the tableware is smooth and intact, etc.

　　13.驗收合格后，粘貼檢驗標(biāo)志，然后包裝。

　　13. After the acceptance, the inspection mark shall be pasted and then packed.

　　我們希望在日常操作一次性餐具包裝機的過程中，嚴格按照相關(guān)操作標(biāo)準(zhǔn)操作，以保證產(chǎn)品質(zhì)量的健康。

　　We hope that in the process of daily operation of disposable tableware packaging machine, we will strictly follow the relevant operation standards to ensure the health of product quality.