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目的了解北京市石景山区奥运相关餐饮业餐具消毒状况,为改进餐具消毒质量和保障奥运食品卫生安全提供依据。方法2007年6月～2008年5月,对辖区内奥运会相关的30个餐饮单位进行餐具监测,采用大肠菌群快速检验纸片法,按照卫生部《食(饮)具消毒卫生标准》(GB 14934—94)规定的方法进行检验。结果全年共计监测204户次,监测餐具1105件,合格989件,合格率为89.50%,和北京市同期餐具监测合格率89.99%基本持平。其中,不同餐饮单位餐具消毒监测合格率差异有统计学意义(P<0.01),奥运签约宾馆、比赛和训练场馆内的餐饮单位、为奥运会工作人员、志愿者和观众供餐的集体用餐配送单位,这三类餐饮单位其餐具消毒合格率明显高于签约宾馆及比赛场馆周边一般餐饮单位。不同种类餐具消毒监测合格率差异有统计学意义(P<0.01),杯消毒合格率最高94.35%,筷子、勺子等餐具消毒合格率最低75.81%。结论该区餐饮单位餐具消毒质量较好,处于北京市同期平均水平。要一步加强餐具卫生监督,预防食物中毒,保障奥运食品卫生安全。
Objective To understand the situation of tableware disinfection in Olympic related catering industry in Shijingshan District, Beijing, and to provide basis for improving the quality of tableware disinfection and ensuring the hygiene and safety of Olympic food. Methods From June 2007 to May 2008, 30 catering units related to the Olympic Games in the area were monitored for tableware, and the method of rapid test of coliform bacteria was used to test the tableting method. According to the standard of “Food Hygienic Standard” (GB 14934-94) prescribed method for testing. Results A total of 204 monitoring trips throughout the year, monitoring 1105 tableware, 989 qualified, the pass rate was 89.50%, and Beijing in the same period 89.99% pass rate monitor basically the same. Among them, there were significant differences in pass rate of disinfection monitoring between tableware of different catering units (P <0.01), catering units in Olympic hotels, competitions and training venues, collective meal delivery units for Olympic Games workers, volunteers and spectators , These three types of catering units tableware disinfection pass rate was significantly higher than the contracted hotels and venues around the general catering units. Disinfection monitoring of different types of tableware pass rate was statistically significant difference (P <0.01), the cup pass rate of 94.35%, chopsticks, spoons and other tableware disinfection pass rate of 75.81% minimum. Conclusion The disinfection quality of tableware in this district is good, which is in the same period of Beijing. Step by step to strengthen supervision of tableware to prevent food poisoning, safeguarding the health and safety of Olympic food.