The use of ultrasonic cavitation in the sanitation of dishes in the catering system

Kitchen and dining utensils can become a transmission link for infection, which can affect the development of the catering system. The degree of cleanliness of the dishes depends to a large extent on the diligence of the worker washing the dishes at the enterprise; Objective factors of tableware’s compliance with regulatory parameters also include uneven traffic flow of visitors throughout the day. Analysis of scientific literature contributed to the search for a solution to the problem of increasing the reliability of cleanliness of dishes while reducing, first of all, physical costs for auxiliary workers in school canteens and prompted the development of a patent «Method of washing tableware manually in public catering organizations,» based on the use of cheap ultrasonic washing machines during the secondary washing and rinsing stages. As a positive effect, we noted the possibility of reducing the temperature of the water used by 20–25 °C, the refusal of an additional measure – the use of a disinfectant during quarantine or a pandemic; compliance of the final result with HACCP (Hazard Analysis and Critical Control Points) requirements and a reduction in the load on the worker washing the dishes. Thus, the implementation of the proposed method, according to the authors, is economically profitable and can have a health-preserving effect on both visitors to catering establishments and the worker washing the dishes.