论文部分内容阅读
餐具消毒是餐饮业实施量化分级管理的关键指标,也是保证餐饮业食品安全的主要环节,对防止病原微生物污染食品有重要的作用。随着《食品安全法》的颁布实施,监管部门的职能也随之调整,为防止餐饮业食物中毒和食源性疾患的发生,了解餐饮业的卫生状况和具体操作过程等基础设施的运行情况,我院对寿阳县469家餐饮业进行了餐具采样监测,以便为监管部门依法管理提供可靠的依据。
Disinfection of tableware is a key indicator for the implementation of quantitative and hierarchical management of the catering industry. It is also a major part of ensuring food safety in the catering industry and plays an important role in preventing food contamination by pathogenic microorganisms. With the promulgation and implementation of the “Food Safety Law”, the functions of the regulatory authorities also will be adjusted accordingly. To prevent food poisoning and food-borne diseases in the catering industry and to understand the operation of infrastructures such as the sanitary conditions and specific operational processes in the catering industry, Our hospital conducted 469 catering industry in Shouyang County tableware sampling and monitoring in order to provide a reliable basis for regulatory authorities to manage according to law.