论文部分内容阅读
[目的]为全面了解大型活动期间不同食品卫生管理级别餐饮单位的卫生状况,并为确定大型活动食品卫生接待单位提供依据。[方法]采用抽样调查和检测的方法,对A、B、C级餐饮单位的个人卫生、刀具、砧板、餐具、容器和熟肉制品卫生等进行调查检测。[结果]个人卫生、厨师手掌、刀具、砧板、餐具、容器和熟肉制品的抽检合格率由高到低依次为A级、B级和C级单位,操作过程中卫生抽检合格率呈下降趋势。在A、B、C级单位中,厨师手掌、刀具、砧板、餐具、容器和熟肉制品总合格率差异有统计学意义(P﹤0.01)。两两比较表明,三种级别单位间刀具、容器合格率差异均有显著性,A、B级分别与C级单位的厨师手掌、餐具、砧板的抽检合格率差异均有显著性,三种级别单位间熟肉制品抽检合格率差异均有统计学意义(P﹤0.01)。[结论]食品卫生A级好于B级单位、B级好于C级单位。大型活动接待单位应首选A级单位,有条件地选择B级单位,C级单位不应作为大型活动接待单位。
[Objective] In order to fully understand the hygienic conditions of catering units at different levels of food hygiene during the large-scale activities and provide the basis for identifying large-scale food hygiene units. [Methods] The samples of A, B, C dining establishments were tested for personal hygiene, knives, chopping boards, cutlery, containers and cooked meats by means of sampling and testing. [Results] The pass rates of personal hygiene, chef’s hands, knives, chopping boards, cutlery, containers and cooked meat products were A, B and C in descending order, and the passing rate of sanitary sampling showed a downward trend during the operation . In Grade A, B and C, the total qualified rate of chef’s hand, knife, cutting board, tableware, container and cooked meat products was statistically significant (P <0.01). The comparison shows that there are significant differences in the pass rates of knives and containers between the three levels of units. There are significant differences in the sampling pass rates of chefs’ hands, tablewares and chopping boards between class A, class B and class C respectively. Three levels The sampling rate of cooked meat products in each unit was significantly different (P <0.01). [Conclusion] A grade of food hygiene is better than B grade unit, B grade is better than C grade unit. Units receiving large-scale activities should be the preferred A-class units, conditional selection of Class B units, C-class units should not be treated as large-scale events units.