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、干燥和衛生。

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

　　2.進入包裝車間的操作人員應換兩次衣服，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.裝袋時應檢查餐具質量，包括餐具質量和質量。如果質量不合格，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，要檢查包裝質量和餐具配置。如發現配置不合格或錯誤，應及時退回。

　　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.后的餐具表面應光滑、無油污、無水漬、無異味、無泡沫、無可溶性附件，符合相關衛生標準。

　　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，應立即放入清潔柜內密閉存放。裝有用具的清潔柜應明確標識。

　　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，如非標包裝等，生產前由車間主任向包裝車間制定生產計劃。包的質量，包括外觀不美觀，包裝薄膜是否密封，是否有損壞。清洗質量，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，嚴格按照相關操作標準操作，以保證產品質量的健康。

　　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.