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随着我国改革开放的深入发展,人们的生活节奏加快,在外就餐机会增多,同时现代化的宾馆、饭店以及各种饮食小吃店也不断增加,因而餐具的卫生问题越来越引起人们的重视.为此,1997年6月抽查了兰州市25个饮食单位,进行餐具消毒效果卫生学调查与评价.1 材料与方法1.1 现场调查 根据统一调查表,进行现场卫生检查,包括有无完善的餐具洗消设施,有无专人负责洗消餐具,洗消过程是否按除渣→洗涤→冲洗→消毒→保洁程序进行.另外对消毒时的温度、时间、浓度是否符合要求等进行调查,并划分优、合格、差等.1.2 采样与检测 采用大肠菌群快速检测试纸,以无菌操作随机取样.根据被调查单位的大小决定采样份数.按GB14934—94标准判定结果.
With the deepening of China’s reform and opening up, the pace of people’s life is accelerating, the opportunities for eating out are increasing, and modern hotels, restaurants and eating and drinking establishments are also constantly increasing. Therefore, the sanitary problem of tableware has drawn more and more attention. This, in June 1997 a sample of 25 catering units in Lanzhou, sanitation investigation and evaluation of tableware disinfection effect.1 Materials and methods 1.1 site survey According to the unified questionnaire, on-site health checks, including the availability of complete tableware decontamination Facilities, whether there is any person responsible for washing dishes, washing process according to whether the slag → washing → washing → disinfection → cleaning procedures. In addition to the disinfection of the temperature, time, concentration meets the requirements for investigation, and divided into excellent, qualified , Poor, etc. 1.2 Sampling and testing using coliform rapid test strip to aseptic sampling randomly, according to the size of the unit under investigation to determine the number of samples according to GB14934-94 standards to determine the results.