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目的:为了解郑州铁路地区餐饮具消毒状况,从而有针对性地提出食品安全监督措施。方法:随机抽取郑州铁路地区旅客列车9个班组餐车、29个铁路餐饮单位的餐饮具检测,结合日常卫生监督量化评级进行分析。结果:餐饮单位量化评级为A级和B级的,餐饮具消毒合格率明显高于C级;小型餐馆、餐车、职工伙食团,主要使用化学法消毒,消毒合格率较低。结论:重点加强量化评级级别低的餐饮单位的餐饮具消毒工作和日常卫生监督指导。
Objective: To understand the situation of disinfection of dining utensils in Zhengzhou Railway, the measures of food safety supervision were proposed. Methods: A total of 9 classes of passenger trains for passenger trains in Zhengzhou Railway Station and 29 pieces of catering equipment for railway catering units were randomly selected for testing. Combined with quantitative assessment of daily health supervision, the analysis was conducted. Results: The dining units were rated A and B respectively, and the passing rate of tableware was significantly higher than that of C grade. Small restaurants, dining cars and staff food groups were mainly disinfected by chemical method with low disinfection pass rate. Conclusion: Emphasis should be placed on the disinfection work and daily hygiene supervision of catering establishments with low levels of quantitative rating.