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目的 :用微观检查的手段强化部队食堂定期的规范化、制度化、科学化管理。方法 :定期用微生物检测的方法抽查部队食堂卫生。结果 :餐具合格率最高为 97.5% ;炊事员手合格率次之为 6 4 .9% ;熟食案板合格率最低 ,仅为 16 .4 % ,并且证明 ,目前部队食堂采用的饮 (餐 )具煮沸消毒法效果优于其它消毒方法。检查结果还提示 ,为部队提供可行、有效的消毒办法 ,改变了广大官兵对卫生要求的认识 ,增强了在食品卫生上的自我保护意识。结论 :部队食堂卫生实施微观检查 ,避免了人为的可变因素 ,是部队食堂卫生管理科学的手段之一 ,应积极加以推广。
Objective: To strengthen the standardization, institutionalization and scientific management of military canteens by means of microscopic examination. Methods: Regular microbiological testing methods check the army canteen health. Results: The highest pass rate of tableware was 97.5%; the passing rate of chef was 6.44%; the lowest rate of cooked board was only 16.4%, and it was proved that the drinking (meal) Boiling disinfection method is better than other disinfection methods. The inspection results also suggest that providing troops with feasible and effective disinfection methods has changed the understanding of the vast numbers of officers and soldiers on health requirements and enhanced their self-protection awareness in food hygiene. Conclusion: The microcosmic inspection of military canteens’ health and avoiding the artificial variable factors are one of the means of military health management science in the canteen and should be actively promoted.