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目的了解沧州市新华区2011-2013年餐饮具监测结果,分析影响餐饮具消毒效果的主要因素,加强餐饮具消毒效果的监测,提高餐饮单位的管理水平,强化工作人员的消毒意识,最大程度地改善餐具卫生状况。方法纸片法,采用符合卫生规定的大肠菌群检测用纸,适用于各类餐具。检验项目为大肠菌群,按《食(饮)具消毒卫生标准》(GB 14934-1994)相关规定进行检验与评价。结果 2011-2013沧州市新华区餐具监测合格率分别为88.43%、89.01%、93.02%,呈逐年上升趋势;大型餐馆和集体食堂餐具监测合格率高,中小型餐馆合格率较低,不同类型餐饮单位不同类型餐具的合格率经过统计学处理,差异均有统计学意义。结论经营户餐饮具消毒设施的普及使用、餐饮具消毒意识和规范操作习惯的培养是提高餐饮具消毒合格率的重要因素。
Objective To understand the monitoring results of tableware 2011-2013 in Xinhua District of Cangzhou City, analyze the main factors affecting the disinfection effect of tableware, strengthen the monitoring of the disinfection effect of tableware, improve the management level of catering units and strengthen the awareness of disinfection of staff, to the greatest extent Improve the sanitary condition of tableware. Method Paper method, using consistent with the provisions of the provisions of the coliform bacteria test paper, suitable for all kinds of tableware. Test items for the coliform bacteria, according to “food (drinking) with disinfection health standards” (GB 14934-1994) the relevant provisions of inspection and evaluation. Results The qualified rate of tableware monitoring in Xinhua District of Cangzhou city from 2011 to 2013 was 88.43%, 89.01% and 93.02% respectively, showing an increasing trend year by year. The monitoring rate of tableware in large restaurants and collective canteens was high, the passing rate of small and medium-sized restaurants was low, and different types of catering Unit of different types of tableware pass rate after statistical analysis, the differences were statistically significant. Conclusion The popularization and use of disinfecting facilities for catering equipment, the awareness of disinfecting tableware and standard operating practices are the important factors to improve the rate of disinfection of tableware.