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目的了解某部招待餐厅餐具消毒间操作人员的职业素质,提出保证餐具消毒效果的建议。方法采用整群抽样的方法对某部招待餐厅餐具消毒间操作人员的职业素质进行调查。结果某部招待餐厅餐具消毒间操作人员平均年龄50.8岁,培训时间为1~5 d。卫生知识及格率52.5%,随年龄增长逐渐降低;男性卫生知识及格率高于女性,差异有统计学意义(χ2=5.732,P<0.05);从业年限越长,卫生知识及格率越高,差异有统计学意义(χ2=40.850,P<0.05)。结论对消毒间操作人员的管理较为薄弱,建议提高对餐具消毒工作的重视,加强对餐具消毒操作人员的培训,加大监督监测力度。
Objective To understand the professional qualities of operators in some entertainment tableware disinfection shops and put forward suggestions to ensure the disinfection effect of tableware. Methods A cluster sampling method was used to investigate the occupational qualities of operating staff in a department of restaurant tableware disinfection. Results The average age of the operator of a tableware disinfection room in a restaurant was 50.8 years and the training time was 1-5 days. The passing rate of hygiene knowledge was 52.5%, which gradually decreased with age. The passing rate of male health knowledge was higher than that of women (χ2 = 5.732, P <0.05). The longer the working life was, the higher the passing rate of health knowledge was. There was statistical significance (χ2 = 40.850, P <0.05). Conclusion The management of disinfection room operators is relatively weak, it is suggested to increase the importance of tableware disinfection work, strengthen the training of tableware disinfection operators, increase supervision and monitoring efforts.