摘要：本文件规定了食具消毒柜（以下简称"消毒柜”）的健康安全、消毒、抗菌、防霉、保洁和烘干等功能的技术要求，以及消毒效果等级划分和标志要求，描述了相应的试验方法。本文件适用于单相器具额定电压不超过250V、其他器具额定电压不超过480V，在家庭和类似场合使用，以电能

GB/T 17988-2024 英文版/翻译版 食具消毒柜性能要求和试验方法

标准翻译网提供下列标准英文版

食具消毒柜性能要求和试验方法

1 范围

本文件规定了食具消毒柜（以下简称"消毒柜”）的健康安全、消毒、抗菌、防霉、保洁和烘干等功能的技术要求，以及消毒效果等级划分和标志要求，描述了相应的试验方法。
本文件适用于单相器具额定电压不超过250V、其他器具额定电压不超过480V，在家庭和类似场合使用，以电能作为主要能源的电热、臭氧、紫外线辐射（只作为辅助）等物理或化学的消毒方式，以及上述几种消毒方式相互组合的消毒柜。其他具有食具消毒功能的器具参照执行。
本文件不适用于以下消毒柜：
——仅靠紫外线辐射方式消毒的消毒柜；
——不以食具消毒为主要用途的消毒柜，如毛巾消毒柜等；
——安装在特殊场合的消毒柜，如腐蚀性或爆炸性气体（灰尘、蒸气或瓦斯气体）存在的场合；
——医疗卫生用途的消毒柜。

2 规范性引用文件

下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文件，仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本(包括所有的修改单)适用于本文件。

GB 4789.2 食品安全国家标准 食品微生物学检验 菌落总数测定
GB 4789.3 食品安全国家标准 食品微生物学检验 大肠菌群计数
GB/T 14675 空气质量恶臭的测定三点比较式臭袋法
GB/T 18883 室内空气质量标准
GB 19489 实验室生物安全通用要求
GB 21551.2 家用和类似用途电器的抗菌、除菌、净化功能 抗菌材料的特殊要求
WS/T 683 消毒试验用微生物要求

3 术语和定义

下列术语和定义适用于本文件 。
3.1
食具消毒 disinfecting of tableware
杀灭或清除清洗过的食具上残留的病原微生物 ， 使其达到无害化处理的过程 。
3.2
食具消毒柜 disinfecting tableware cabinet
具有放置食具的一个或多个间室，米用物理或化学方法，或者组合方式来消毒食具的器具。

3.3
电热食具消毒柜 electric disinfecting tableware cabinet
以电热方式或电热方式为主的食具消毒柜（室）。
3.4
臭氧食具消毒柜 ozone disinfecting tableware cabinet
以臭氧方式或臭氧方式为主的食具消毒柜（室）。
3.5
组合型食具消毒柜 combined disinfecting tableware cabinet
由两种或两种以上消毒方式协同作用的食具消毒柜（室）。
3.6
额定承载量 dynamic carrying capacity
制造商使用说明规定的放置食具的最大承载量。
3.7
空载 no-load
消毒柜内不放置食具的状态。
3.8
满载 full-load
消毒柜内按使用说明规定均匀摆放额定承载量（3.6）的状态 。
注：制造商声称按此状态放置食具，能达到本文件要求的消毒效果 。
3.9
消毒效果 disinfect effect
对特定病原微生物杀灭或清除的程度。
3.10
消毒时间 time of disinfecting
消毒柜（室）内消毒因子（如温度、臭氧浓度、紫外线辐照强度等）达到规定的因子强度值持续的时间。
3.11
消毒等级 class of disinfecting
对消毒柜（室）消毒效果的划分。
3.12
抗菌 antimicrobic
采用化学、物理等方法杀灭细菌、真菌类微生物，或妨碍其生长繁殖，使其失去其活性的过程。
3.13
防霉 preventing mildew
采用化学、物理等方法杀灭霉菌或妨碍霉菌生长繁殖，使其失去其活性的过程。
3.14
保洁功能 clean-keeping function
通过物理、化学等方式，防止消毒或清洗后的食具在储存过程中受到二次污染并具有抑制微生物繁殖的功能。
3.15
干燥指数 drying index
用于表征消毒柜对食具的干燥能力。
［来源：QB/T 1520-2023，3.5，有修改］
3.16
除异味 odor removal
采用化学、物理等方法去除或减少食具上异味的过程。

4 技术要求

4.1 健康安全要求
4.1.1 材料卫生安全性
制造商明示消毒柜中使用食品接触材料的部件应符合相关标准的要求。
4.1.2 有害物质泄漏
产生臭氧和紫外线的消毒柜，运行中所产生的有害物质泄漏应符合表1的要求。

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.

来源：亦云菌