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目的:为了解餐饮具卫生状况,探索影响餐饮具卫生质量的因素,进一步改善和提高餐饮具卫生质量提供科学依据。方法:于2011年1月-2011年12月对相关餐饮单位(星级酒店、宾馆除外)进行餐饮具卫生的监督抽查,采样共计2514件,依照国家标准进行检验和结果评价。结果:餐饮具环节采样共计2514件,合格率为82.02%。小件餐饮具(筷子、调料碟、调羹等)合格率高于大件餐饮具(碗、盘子等),两者比较有显著差异(P<0.01)。四个季度中三季度餐饮具环节采样合格率最低(70.94%),且与一、二、四季度合格率比较皆有显著差异(P<0.01)。结论:由于小件餐饮具(筷子、调料碟、调羹等)体积小利于消毒、数量多便于周转,其合格率远高于大件餐饮具(碗、盘子等)。三季度因其季节性气候特征(气温高、湿度高),该季度合格率比其他三季度都要低,对该季度餐饮具卫生状况应更为重视。
Objectives: To provide a scientific basis for understanding the hygienic conditions of tableware, exploring the factors affecting the hygienic quality of tableware, and further improving and improving the hygienic quality of tableware. Methods: From January 2011 to December 2011, the catering units (excluding star hotels and guesthouses) were supervised and spot-checked for hygiene of tableware. A total of 2514 samples were taken for sampling and evaluation in accordance with national standards. Results: A total of 2514 dining tableware sampling points, with a pass rate of 82.02%. Small pieces of tableware (chopsticks, sauce dish, spoon, etc.) pass rate higher than the large dining tableware (bowl, plate, etc.), the two were significantly different (P <0.01). In the four quarters, the sampling rate of catering accessories in the third quarter was the lowest (70.94%), and there was a significant difference (P <0.01) with the passing rates in the first, second and fourth quarters. Conclusion: Due to the small size of small tableware (chopsticks, sauce dish, spoon, etc.), the quantity is more convenient for circulation and the pass rate is much higher than that of large dining tableware (bowl, plate, etc.). Due to its seasonal climate (high temperature and high humidity) in the third quarter, the pass rate in the third quarter was lower than that in the other three quarters, and more attention should be paid to the sanitary condition of the tableware in the third quarter.