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目的了解辖区内餐饮店持证(食品卫生许可证)情况,掌握各类餐饮店公共餐具消毒合格率,为进一步加强卫生监督、监测工作提供依据。方法以居委为单位,采用分层随机整群抽样方法,对辖区内各类餐饮店公共餐具进行采样、检验和分析。结果辖区内公共餐具消毒合格率与2007年深圳市餐具消毒合格率无统计学意义(P>0.05)。餐具消毒合格率分布为:持证单位明显高于无证单位(P<0.01);B级单位明显高于C级单位(P<0.01);大、中型单位明显高于小型单位(P<0.01);不同行业之间存在统计学意义(P<0.01)。结论应加强辖区内的卫生监督、监测工作,有效提高持证率,落实卫生监督量化分级制度,重点加强无证、小型和低评级单位的监督、监测工作。
Objective To understand the conditions of food and beverage outlets holding licenses (food hygiene licenses) in the area and to master the pass rates of disinfecting tableware for all kinds of catering establishments, so as to provide basis for further strengthening the supervision and monitoring of health. Methods Taking the neighborhood committee as a unit, a stratified random cluster sampling method was adopted to sample, test and analyze the common tableware of all kinds of restaurants in the area. Results The qualified rate of disinfecting tableware in Shenzhen area was not significantly different from that of tableware disinfection in Shenzhen in 2007 (P> 0.05). Tableware disinfection pass rate distribution: card units were significantly higher than those without card units (P <0.01); Class B units were significantly higher than Class C units (P <0.01); large and medium units were significantly higher than small units ); There was statistical significance between different industries (P <0.01). Conclusion Health supervision and monitoring in the area should be strengthened to effectively increase the rate of holding certificates and to implement the quantitative and hierarchical system of health supervision. The supervision and monitoring of undocumented, small and low-rated units should be strengthened.