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目的了解和掌握南山区餐饮单位的餐饮具卫生情况。方法随机抽取深圳市南山区182间大、中、小型餐饮单位,参照食(饮)具消毒卫生标准(GB14934-1994),使用纸片法对随机抽取的1 314件餐具进行检测。结果餐具的总合格率为71.08%,大、中、小型餐饮单位消毒的餐具合格率差异有统计学意义;中、小型餐饮单位集中式消毒餐具合格率明显高于餐饮单位自行消毒餐具合格率。大、中型餐饮单位的餐具均能采取消毒措施,有较好的洗消和保洁手段,而仅59.57%的小型餐饮单位对餐具采用了消毒措施。结论南山区大、中型餐饮单位消毒措施完善,消毒效果良好;小型餐饮单位餐具消毒、保洁设施不健全,方法不正确,有待改进;集中式消毒的小餐具合格率高。
Objective To understand and master Nanshan District catering units sanitary ware dining utensils. Methods A total of 182 large, medium and small catering units in Nanshan District of Shenzhen City were selected randomly. According to the standard of disinfection and hygiene (GB14934-1994) of food and drink, 1 314 pieces of tableware were randomly selected. Results The total pass rate of tableware was 71.08%. The pass rate of tableware disinfected by large, medium and small catering units was statistically different. The pass rate of centralized disinfection tableware of medium and small catering units was significantly higher than that of catering units self-disinfecting tableware. Large and medium-sized catering units can take disinfection disinfection measures, there is a better means of decontamination and cleaning, and only 59.57% of small catering units on the use of tableware disinfection measures. Conclusion The disinfection measures of large and medium-sized catering units in Nanshan District are perfect and the disinfection effect is good. The disinfection and cleaning facilities of small catering units are not perfect, the methods are not correct and need to be improved. The centralized disinfection tableware has a high qualification rate.