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目的掌握某部食堂的餐厨具卫生现状,分析存在的相关问题,制定相应的改进对策,以保证就餐人员饮食安全。方法对某部食堂的餐厨具进行随机抽样,检测餐厨具表面大肠菌群水平并进行评价。结果 13个食堂的餐厨具大肠菌群检测总合格率为76.32%,其中凉菜间刀、凉菜间砧板和凉菜间炊事人员的手合格率偏低,分别为65.38%、50.00%和53.85%。结论某部食堂的餐厨具消毒合格率较低,但有逐年提高趋势,应加大对炊管人员的培训和管理力度,提高食堂餐厨具消毒质量,确保官兵饮食卫生安全。
Objective To master the hygienic status of kitchen utensils in a canteen, analyze the related problems and formulate corresponding improvement measures to ensure the safety of food for catering staff. Methods Random sampling was conducted on the kitchen utensils of a canteen to test the level of coliform bacteria on the surface of kitchen utensils and to evaluate them. Results The total passing rate of foodstuffs in 13 canteens was 76.32%. The passing rates of cold-food intercropping knives, cold-cuts intercropping boards and cold-dish staff were low, which were 65.38%, 50.00% and 53.85% respectively. Conclusion The passing rate of kitchen utensils in a certain canteen is relatively low. However, there is a tendency of increasing year by year. Training and management of cooking staff should be intensified to improve the quality of disinfection of food utensils in canteen and ensure the hygiene and safety of officers and soldiers.