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通过三个伙食单位贯彻执行《食品卫生法》的调查,1573件食具、厨具、茶具和饮食服务人员的手以及各种冷熟食品的细菌学检验。结果表明,食具的污染为19.1％,公用茶具的污染率为9.9％,饮食服务人员的手的污染率为32.1％;厨具细菌总数和大肠菌群超标率分别为93.7％和77.8％,而经过消毒处理基本上达到了卫生标准的要求。检查熟肉类、鱼鲜类、糕点和冷拌菜等直接入口食品47件,细菌总数和大肠菌群的超标率分别为27.7％和42.6％并有11件检出了致病菌。通过调查,为加强饮食卫生管理,坚持厨食具消毒,严格烹
The three food establishments carried out the investigation of the Food Sanitation Law and the bacteriology tests of 1573 utensils, kitchen utensils, tea sets and catering staff as well as various cold-cooked foods. The results showed that the contamination of utensils was 19.1%, that of public tea was 9.9%, and that of food service workers was 32.1%. The total number of bacteria in kitchen utensils and the over-standard rate of coliform bacteria were 93.7% and 77.8%, respectively. After disinfection basically reached the health standards. Forty-seven direct-inoculated foods such as cooked meats, fresh seafood, cakes and cold appetizers were inspected. The rates of total bacteria and coliform bacteria were 27.7% and 42.6% respectively, and 11 pathogens were detected. Through the investigation, in order to strengthen the management of food hygiene, adhere to the kitchen utensils disinfection, strict cooking