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[目的]了解枣庄市各类餐饮单位食(饮)具消毒状况,指导餐饮业提高餐具消毒合格率。[方法]2005~2008年随机抽取不同规模的餐饮单位129家进行消毒设施和管理制度调查,并现场采集消毒后的食(饮)具根据GB 14938-94《食(饮)具消毒卫生标准》纸片法检验大肠菌群。[结果]2005~2008年共调查枣庄市城区129家不同类型的餐饮单位,92家有清洗消毒固定场所、有专职消毒员,占71.31%;61家配有保洁橱柜,占47.29%;83家有消毒设备,占64.34%;65家卫生组织管理制度健全,并认真执行,占50.39%。2005~2008年合计检测5 160份样品,合格的3 181份,合格率为61.65%。2005年最低,2008年最高,呈逐年升高的趋势,差异有统计学意义(P<0.01)。小型餐饮单位、饮食摊点和大排档食(饮)具消毒合格率最低(42.41%和30.83%),大中学校食堂的合格率也较低(67.27%),不同类型餐饮单位食(饮)具合格率的差异有统计学意义(P<0.01);碗与筷的合格率较低45.36%和44.39%),不同种类食(饮)具合格率的差异有统计学意义(P<0.01);蒸汽消毒方式效果最好(80.62%),不同消毒方法食(饮)具合格率差异有统计学意义(P<0.01)。[结论]枣庄市城区各类餐饮单位食(饮)具消毒整体合格率较低,小型餐饮单位食(饮)具消毒存在卫生安全隐患,是今后卫生整治工作重点。
[Objective] To understand the status of food (drink) disinfection of various catering units in Zaozhuang and to guide the catering industry to improve the pass rate of tableware disinfection. [Method] From 2005 to 2008, 129 food and beverage units of different sizes were randomly selected for investigation of disinfection facilities and management system. The food (drink) collected after disinfection was collected according to GB 14938-94 Food and Beverage Hygiene Standard Pap test coliform bacteria. [Results] A total of 129 different types of catering units in Zaozhuang City were surveyed from 2005 to 2008. There were 92 fixed places for cleaning and disinfection, with full-time sterilizers, accounting for 71.31%. 61 were equipped with cleaning cabinets, accounting for 47.29%. 83 There are disinfection equipment, accounting for 64.34%; 65 WHO management system is sound, and implemented conscientiously, accounting for 50.39%. From 2005 to 2008, a total of 5 160 samples were tested, 3 181 were qualified, with a pass rate of 61.65%. The lowest in 2005 and the highest in 2008, showing a trend of increasing year by year with a significant difference (P <0.01). Small catering units, food stalls and food stalls have the lowest disinfection pass rate (42.41% and 30.83%), low and medium school canteens pass rate (67.27%), different types of catering units with food (P <0.01). The pass rates of bowls and chopsticks were lower (45.36% and 44.39%, respectively). There was a significant difference in pass rate between different types of food (P <0.01) The best disinfection methods (80.62%), different disinfection methods of food (drink) with the pass rate was statistically significant (P <0.01). [Conclusion] The overall pass rate of food (drink) disinfection of various catering units in urban area of Zaozhuang City was relatively low. There was a health and safety hazard in the disinfection of food and drink in small catering units, which was the key point of health remediation in the future.