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目的通过总结12年来广西公共餐具消毒效果情况,找出影响消毒效果的可能存在因素。方法采用回顾查阅历年统计报表的方法,统计1995~2006年餐饮具消毒质量情况;对餐饮业餐具监测采用大肠菌群纸片法进行,根据GB14934-94《餐(饮)具消毒卫生标准》来判定,有关消毒设施及设施运行情况则采用现场检查方法进行检查。结果统计结果提示,1995~2006年这12年中,前10年广西的餐具消毒合格率一直排徊在73.14%~77.2%之间,到2005年后才突破80%;2006年中小型餐具的消毒合格率为90.97%,其中,餐具集中消毒中心配送的餐具合格率为96.15%,而大型餐具的消毒合格率只有67.28%。另外,据对100家餐饮单位检查,有27%的餐饮单位,无固定的餐具清洗水池;有8%的餐饮单位,经现场感官检查就能明显发现餐具不能彻底消毒;有23%的餐饮单位,餐具消毒后无专用餐具保洁柜。结论加强餐具洗消、保洁,特别是大型餐具的洗消工作,完善洗消设施应是提高餐具消毒质量的关键,建议今后在对餐饮单位管理工作中应加强这方面的工作。
Objective To summarize the disinfection effect of Guangxi common tableware in the past 12 years and find out the possible factors which influence the disinfection effect. Methods According to the methods of reviewing statistical reports over the years, the disinfection quality of tableware was statistically analyzed from 1995 to 2006. The monitoring of tableware in the catering industry was carried out by the coliform bacteria method. According to the standard of GB14934-94 Judgments, the operation of disinfection facilities and facilities using on-site inspection methods for inspection. Results The statistical results suggest that in 1995-2006, in the past 12 years, the passing rate of tableware disinfection in Guangxi in the past 10 years has been ranging from 73.14% to 77.2% and only exceeded 80% after 2005; in 2006, small and medium-sized tableware Disinfection pass rate of 90.97%, of which tableware Disinfection Center distribution of tableware pass rate of 96.15%, while the large tableware disinfection pass rate was only 67.28%. In addition, according to inspection of 100 catering establishments, 27% of catering units have no fixed dishwashing basin; 8% of catering units can obviously find that dishes can not be completely sterilized by on-site sensory inspection; 23% of catering units Tableware disinfection without special tableware cleaning cabinet. Conclusions Strengthen the decontamination and cleaning of utensils, especially the decontamination of large utensils, and improve the decontamination facilities should be the key to improve the quality of utensils disinfection. It is suggested that this work should be strengthened in the management of catering units in the future.