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目的:了解饮食单位餐具消毒状况,加强食品卫生监督管理,为进一步规范莒南县饮食单位卫生监督管理提供科学依据。方法:对2008年莒南县629家饮食单位的餐具检测进行消毒状况分析。结果:共抽检餐具2995份,合格1725份,合格率57.6%。不同类型饮食单位检测合格率分别为:餐馆类60.1%,快餐店54.4%,小吃店51.5%。不同类型饮食单位检测合格率之间差异有统计学意义(P(0.05)。高温消毒餐具的检测合格率(92.0%)高于药物消毒(58.4%)及清洁剂清洗(30.1%),检测合格率之间差异有统计学意义(P(0.05)。结论:餐具的消毒应首选高温消毒,加强餐具消毒管理工作,强化卫生监督执法。
OBJECTIVE: To understand the disinfection status of tableware in catering units and to strengthen the supervision and administration of food hygiene so as to provide scientific basis for further regulating the hygiene supervision and administration of diet units in Juonan. Methods: The disinfection status of 629 catering units in Junan County in 2008 was analyzed. Results: A total of 2995 tableware sampling, pass 1725, with a pass rate of 57.6%. Tests of different types of catering units pass rates were: restaurants 60.1%, 54.4% of fast food restaurants, snack bars 51.5%. There was a significant difference (P (0.05)) in the detection rate of different types of diet units.The detection rate of high-temperature sterilization tableware (92.0%) was higher than that of drug disinfection (58.4%) and detergent cleaning (30.1% The difference was statistically significant (P (0.05) .Conclusion: Disinfection of utensils should be the first choice of high-temperature sterilization, disinfection and strengthening the management of tableware, strengthen health supervision and law enforcement.