如何提高饮食业公用餐具的卫生水平,是食品卫生工作中比较棘手的问题之一。特别是近几年来,许多个体饭店开张营业,由于经营者的文化、卫生素质较差,片面追求利润,不重视餐具的消毒工作,加上店堂普遍狭窄,消毒方法落后,设备简陋,燃料缺乏等客观因素,使个体饮食业的餐具消毒合格率更为低下。最近几年,尽管我们加强了对饮食业餐具消毒工作的监督管理,但是收效甚微。1986年和1987年,我区个体饮食业食具监测合格率仅有53.41％和62.14％,远远达不到部颁标准。怎样才能从根本上扭转餐具消毒工作的落后局面呢?1989年3月我们在充分调查和论证的基础上,建起了我区第一个公用餐具消毒站(以下简称餐消站),投入使用半年 How to improve the sanitary level of common tableware in the catering industry is one of the more difficult issues in food hygiene. Especially in recent years, many individual hotels have opened their business. Due to poor cultural and hygienic qualities of operators, one-sided pursuit of profits, neglect of disinfection of utensils, lack of store facilities, backward disinfection methods, poor facilities, lack of fuel, etc. Objective factors, the individual catering industry tableware disinfection rate is even lower. In recent years, although we have stepped up supervision over the disinfection of catering tableware, it has had little effect. In 1986 and 1987, the qualified rate of catering monitoring in individual catering industry in our district was only 53.41% and 62.14%, far below the standards of the Ministry of Education. How can we fundamentally reverse the backward situation of tableware disinfection? In March 1989, on the basis of full investigation and demonstration, we set up the first common tableware disinfection station in our district (hereinafter referred to as the meal elimination station) and put it into use Six months