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目的为贯彻《食(饮)具消毒卫生标准》,了解和掌握濮阳市华龙区餐饮具消毒质量状况,找到消毒工作的薄弱环节,为卫生行政部门布置工作提供科学依据。方法按照《食(饮)具消毒卫生标准》GB 14934-1994规定进行。结果对24家餐饮单位,9家餐饮具消毒站的消毒餐饮具进行了监测,共抽检样品198份,合格份数112份,合格率56.57%。小型餐饮单位和大型餐饮单位合格率差异有统计学意义(χ2=93.517,P<0.001);小型餐饮单位和消毒站合格率差异有统计学意义(χ2=63.101,P<0.001),大型餐饮单位和消毒站合格率差异无统计学意义(χ2=2.853,P=0.091),不同类别餐饮具监测合格率差异无统计学意义(χ2=6.667,P=0.247)。结论应加强小型餐饮单位的消毒管理工作,提高餐饮具的消毒合格率,提高消毒工作水平。
The purpose is to implement the “food (drinking) with disinfection health standards” to understand and master Hualong District, Puyang, tableware disinfection quality conditions, to find the weaknesses of disinfection work for the health administrative departments to provide scientific basis for the layout. Methods in accordance with “food (drinking) with disinfection health standards” GB 14934-1994 regulations. Results The disinfection tableware of 24 catering units and 9 tableware disinfection stations were monitored. A total of 198 samples were taken, with 112 passing samples, with a pass rate of 56.57%. There was significant difference in pass rates between small-scale catering units and large-scale catering units (χ2 = 93.517, P <0.001); there was significant difference in pass rates between small-scale catering units and sterilization stations (χ2 = 63.101, P <0.001) (Χ2 = 2.853, P = 0.091). There was no significant difference in the qualified rates of catering tableware between different categories (χ2 = 6.667, P = 0.247). Conclusion The disinfection management of small catering units should be strengthened to improve the pass rate of tableware for disinfection and to improve the level of disinfection work.