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[目的 ]了解本区饮食行业餐具消毒状况。 [方法 ]随机抽取本区饮食行业 892份餐具作大肠菌群纸片法检验。 [结果 ]总合格率为 76 .0 %。酒家、小吃店、快餐店餐具合格率依次为 85 .3%、78.6 %、6 7.6 % ;不同种类餐具合格率筷子为 89.1%、盘子 81.8%、碗 75 .2 %、汤匙 6 1.4% ;用消毒柜消毒合格率为 87.7% ,用药物消毒合格率为 6 1.3%。 [结论 ]酒家管理最好 ,快餐店管理最差 ;筷子合格率最高 ,是由于多数使用符合要求的一次性卫生筷子 ;采取消毒柜消毒效果好于药物。建议提高餐具卫生监测频率 ,加大监督力度。
[Objective] To understand the disinfection status of tableware in the catering industry in this area. [Method] 892 dishes in the catering industry in this area were randomly selected for testing by coliform bacteria. [Results] The total pass rate was 76.0%. The pass rates of tableware at restaurants, snack bars and fast food restaurants were 85.3%, 78.6% and 7.66% respectively. The passing rates of different types of tableware were 89.1%, 81.8%, 75.2% and 5.5% respectively Disinfection cabinet disinfection pass rate was 87.7%, with drug disinfection pass rate of 6 1.3%. [Conclusion] The best restaurant management, the worst restaurant management; the highest pass rate of chopsticks is due to the majority of the use of disposable sanitary chopsticks; disinfection cabinet disinfection effect is better than drugs. Suggestions to improve the frequency of tableware health monitoring, increase supervision.