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目的了解濮阳市餐饮具集中消毒单位现状,提出监督管理意见,进一步加强餐饮具集中消毒单位管理工作。方法对全市19家餐饮具集中消毒单位依据《餐饮具集中消毒单位卫生监督规范》(试行)进行检查,抽取了190件餐饮具进行了检测,并从自行消毒的餐饮单位抽取了200份餐饮具进行了检测,均按照《食(饮)具消毒卫生标准》(GB14934-1994)进行评价。结果 19家餐饮具集中消毒单位在选址、设备要求、生产布局、卫生制度及销售记录等方面均符合要求,餐饮具消毒合格率为93.68%;餐饮单位自行消毒餐饮具合格率为80.50%,二者合格率差异有统计学意义(x2=14.90,P<0.01)。但餐饮具集中消毒单位在生产用水、餐饮具出厂检验及包装要求、从业人员个人卫生等方面与《餐饮具集中消毒单位卫生监督规范》(试行)要求尚存在较大差距。结论集中消毒餐饮具的使用改变了以前中小型餐馆餐饮具不消毒或消毒效果不好的局面,但要加强对餐饮具集中消毒单位监管,规范其经营行为。
Objective To understand the status quo of centralized disinfection units of tableware in Puyang City and put forward their opinions on supervision and management and further strengthen the management of centralized disinfection units of tableware and utensils. Methods A total of 19 tableware disinfection units in the city were inspected according to the Code of Hygienic Supervision for Centralized Disinfection Units of Tableware Dishes (for Trial Implementation), 190 tableware utensils were extracted for testing and 200 tableware utensils Were tested, are in accordance with “food (drinking) with disinfection health standards” (GB14934-1994) for evaluation. Results Nineteen tableware disinfection units met the requirements in terms of site selection, equipment requirements, production layout, hygiene system and sales records. The passing rate of tableware disinfection was 93.68%; the pass rate of self-sterilized tableware catering units was 80.50% The difference between the two was statistically significant (x2 = 14.90, P <0.01). However, there is still a big gap between the centralized disinfection units of catering tableware and the requirements of “Health Supervision Specifications for Centralized Disinfection Units of Tableware Sets” (trial implementation) in terms of production water, factory inspection and packaging requirements of catering sets, personal hygiene of employees and other aspects. Conclusion The use of concentrated disinfection tableware has changed the previous small and medium-sized restaurant non-sterile or disinfectant effect is not good, but to strengthen the centralized supervision of catering units disinfection, regulate their business practices.