为进一步贯彻《中华人民共和国食品卫生法》,搞好部队食品卫生工作,提高饮食卫生质量。笔者于1993年8—9月,对我区部队,机关饮食卫生状况进行了一次调查。 调查时,对食堂、食品加工厂、食品销售服务部等25个单位的环境卫生、卫生设施、个人卫生、食品的加工、贮存、销售等环节进行现场打分。其中最高得分98分,最低58分,优秀有3个单位,不合格有1个单位。对81件餐厨具和工具容器进行微生物检验,结果表明:食堂餐厨具细菌污染最严重,其中厨板、厨刀、餐桌、抹布合格率仅为34％。其原因一是多数餐厨具只能简单的用水洗处理,没有采取有效的消毒措施;二是食品从业人员的个人卫生较差,熟食加工间炊食员 * 参加本次调查的还有:杨佩玲,曾长明.郝腊梅同志 In order to further implement the “Food Hygiene Law of the People’s Republic of China”, do a good job in military food hygiene work and improve the quality of diet hygiene. From August to September 1993, the author conducted a survey on the food and sanitation status of the troops and organs in our district. During the investigation, on-site scoring was conducted on environmental hygiene, sanitation facilities, personal hygiene, food processing, storage and sales of 25 units including canteens, food processing plants and food sales service departments. The highest score of 98 points, a minimum of 58 points, excellent 3 units, 1 unit failed. Microbiological examination of 81 kitchenware and tool containers showed that the canteen kitchen utensils had the most serious bacterial contamination, of which the pass rate of kitchen plates, kitchen knives, table and rags was only 34%. The reason is that most of the meal kitchenware can only be simply washed with water and no effective disinfection measures are taken. Secondly, the personal hygiene of the food practitioners is poor, and the cooks in the cooked food processing industry participate in this survey: Yang Peiling, Zeng Changming. Comrade Hao Laomei