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目的了解某部驻京餐饮服务单位餐饮具消毒情况,分析影响餐饮具消毒效果的因素,制定切实可行的卫生管理措施。方法对46个招待所、培训中心和社会化保障食堂的消毒间和凉菜间进行随机采样,采用大肠菌群快速检测纸片法,以是否检出大肠杆菌为判定依据。结果共检测餐饮具1 741份,平均总合格率为93.34%。消毒间碗、筷子、杯子、碟子和汤匙的合格率分别为97.45%、93.78%、93.50%、93.48%和92.81%。凉菜间盘子合格率最高,为93.62%;工作人员手合格率最低,为86.73%。结论 46个招待所、培训中心和社会化保障食堂餐饮具消毒卫生情况总体较好,建议进一步加强卫生监管和宣传教育。
Objective To understand the disinfection situation of tableware in a catering service unit in Beijing and analyze the factors affecting the disinfection effect of tableware and formulate practical health management measures. Methods A total of 46 guest houses, training centers and social security canteen disinfection room and cold dish were randomly sampled, and coliform bacteria were used to detect the paper method quickly to determine whether E. coli was detected. Results A total of 1 741 tableware were tested, with an average total passing rate of 93.34%. Disinfection bowls, chopsticks, cups, plates and spoons were 97.45%, 93.78%, 93.50%, 93.48% and 92.81%, respectively. The highest pass rate for plate dishes was 93.62%; the lowest pass rate for staff was 86.73%. Conclusion The disinfection and hygiene of 46 hostels, training centers and social security canteens are generally good, and it is suggested to further strengthen the hygiene supervision and publicity and education.