论文部分内容阅读
目的了解建瓯市食品熟食间的卫生状况,进一步探讨加强食品熟食间的卫生管理。方法按《餐饮业和集体用餐配送单位卫生规范》进行现场调查。以紫外线强度检测仪测定紫外线强度,空气沉降法测定空气含菌量。结果调查20家酒家熟食间存在卫生设施不齐全,加工过程不够规范等问题,17家有装紫外线灯,2家灯管损坏未及时更换,15家装紫外线灯的专间空气含菌量平均263cfu/m3,小于未安装的665cfu/m3。结论建瓯市熟食间卫生设施需进一步完善,进一步加强操作人员培训,规范操作,正确安装使用紫外线灯,可有效降低专间空气含菌量,保障熟食品安全卫生。
Objective To understand the sanitary conditions of food cooked food in Jianou and to further explore the health management of food cooked food. Methods According to the “catering industry and collective dining delivery unit health norms” to conduct a site survey. The UV intensity was measured by UV intensity detector and airborne bacteria was measured by air sedimentation method. Results There were 17 sanitary wares not cooked in cooked food rooms and not standardized enough in the process of processing. There were 17 UV lamps installed and the damage of 2 lamps failed to be replaced in time. The bacteria content in the air of 15 specialized UV lamps was 263cfu / m3, less than the uninstalled 665cfu / m3. Conclusions The sanitary facilities in Jian’ou cooked food room need to be further improved, operators’ training and standard operation are further strengthened, and proper installation and use of ultraviolet lamps can effectively reduce the bacteria content in the special air and ensure the safety and hygiene of cooked food.