GB/T 17988-2024 Performance requirement and test method for disinfecting tableware cabinet
1 Scope
This document specifies the technical requirements for health and safety, disinfection, antibacterial, mildew proof, clean-keeping and drying functions of disinfecting tableware cabinets (hereinafter referred to as the "disinfecting cabinets"), as well as the requirements for the classification of classes of disinfect effect and marking, and describes the corresponding test methods.
This document is applicable to the disinfecting cabinets, used in homes and similar occasions, with rated voltage of single-phase appliances does not exceed 250V, the rated voltage of other appliances does not exceed 480V, and electric, ozone, ultraviolet radiation (only as auxiliary) and other physical or chemical disinfecting methods using electric energy as the main energy source, as well as the combination of the above disinfecting methods. This document may also serve as a reference for other appliances with the disinfecting tableware function.
This document is not applicable to the following disinfecting cabinets:
— disinfecting cabinets only sterilized by ultraviolet radiation;
— disinfecting cabinets that are not used for disinfecting of tableware, such as towel disinfecting cabinets;
— disinfecting cabinets installed in special occasions, such as the occasions where corrosive or explosive gas (dust, vapour or mashgas) exist.
— disinfecting cabinets for medical and sanitary purposes.
2 Normative references
The following documents contain requirements which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB 4789.2 National food safety standard - Food microbiological examination - Aerobic plate count
GB 4789.3 National food safety standard - Food microbiological examination - Enumeration of coliforms
GB/T 14675 Air quality - Determination of odor - Triangle odor bag method
GB/T 18883 Indoor air quality standard
GB 19489 Laboratory - General requirements for biosafety
GB 21551.2 Antibacterial and cleaning function for household and similar electrical appliances - Particular requirements of material
WS/T 683 Requirements of microorganism for disinfection test
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
disinfecting of tableware
process to kill or remove the pathogenic microorganisms remaining on the cleaned tableware to a harmless level of treatment
3.2
disinfecting tableware cabinet
appliance having one or more chambers in which tableware are placed, which are used to disinfect tableware by physical or chemical means, or a combination thereof.
[Source: QB/T 5893-2023, 3.1]
3.3
electric disinfecting tableware cabinet
disinfecting tableware cabinet (room) based on electric or mainly on electric
3.4
ozone disinfecting tableware cabinet
disinfecting tableware cabinet (room) based on ozone or mainly on ozone
3.5
combined disinfecting tableware cabinet
disinfecting tableware cabinet (room) with synergistic effect of two or more disinfecting methods
3.6
dynamic carrying capacity
the maximum carrying capacity of the tableware as specified in the manufacturer's instructions
3.7
no-load
the state of no tableware placed in the disinfection cabinet
3.8
full-load
the state of dynamic carrying capacity (3.6) is evenly placed in the disinfecting cabinet according to the instructions
Note: The manufacturer claims that the tableware placed in this state can achieve the disinfect effect required in this document.
3.9
disinfect effect
the degree to which specific pathogenic microorganisms are killed or removed
3.10
time of disinfecting
the duration of disinfection factors (such as temperature, ozone concentration, ultraviolet radiation intensity, etc.) in the disinfecting cabinet (room) to reach the specified factor intensity value
3.11
class of disinfecting
classification of disinfect effect of disinfecting cabinet (room)
3.12
antimicrobic
process of adoption of chemical or physical methods for killing bacteria and fungi, or disturbing the growth and reproduction of bacteria and fungi, so that they lose their activity
3.13
preventing mildew
process of adoption of chemical or physical methods for killing bacteria or disturbing the growth and reproduction of mildew, so that it loses its activity
3.14
clean-keeping function
function of adoption of physical, chemical and other methods, to prevent the disinfected or cleaned tableware in the storage process of secondary pollution, and to inhibit the reproduction of microorganisms
3.15
drying index
index characterizing the drying capability of disinfecting cabinet to tableware
[Source: QB/T 1520-2023, 3.5, modified]
3.16
odor removal
process of removing or reducing odors on tableware by chemical and physical methods
4 Technical requirements
4.1 Health and safety requirements
4.1.1 Hygiene and safety of material
The manufacturer states that the parts using food contact materials in the disinfecting cabinet shall meet the requirements of the relevant standards.
4.1.2 Leakage of hazardous substances
The leakage of hazardous substances generated during the operation of disinfecting cabinet that produce ozone and ultraviolet rays shall meet the requirements of Table 1.
Contents
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Technical requirements
5 Test methods
Annex A (Normative) Disinfection grade markings
Annex B (Informative) Examples of common microbial species
Annex C (Normative) Microbiological killing test methods for disinfect effect
Annex D (Normative) Test methods for clean-keeping function
Annex E (Normative) Test methods for drying function
Annex F (Informative) Test methods for odor removal function
Annex G (Informative) Physical and chemical properties
Annex H (Normative) Tableware specification and quantity
Bibliography
