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作者对黄岩区8年来的食饮具监测资料进行分析,结果表明食饮具监测的年平均合格率为74.00%,不同的食饮具、不同类型的餐饮业和监测的不同年份、不同季节等有一定的差异,碟的合格率较高,第二季度监测的样品合格率较低,小型餐饮业通过整治后虽然合格率较高,但抽检的样品全部不合格的经营户所占比例也较高。因此,要使餐饮业食饮具的消毒和保洁工作走上规范化、制度化、经常化的轨道,就必须加强监督和管理。
The author analyzed the monitoring data of tableware in Huangyan District over the past eight years. The results showed that the annual average pass rate of tableware monitoring was 74.00%. Different types of food and drink, different types of catering industry, different years monitored, different seasons There is a certain difference, a higher dish pass rate, the second quarter, the lower the pass rate of the sample monitoring, small restaurants through the remediation although the pass rate is higher, but the sampling of all unqualified business households accounted for more proportion high. Therefore, in order to make the food and beverage industry catering and disinfection and cleaning work on a standardized, institutionalized and regular track, we must strengthen supervision and management.