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目的了解泉州市饮食业餐具卫生状况,为餐具卫生监督及卫生管理提供决策依据。方法采用大肠菌群快速检测纸片法对全市各类餐饮单位进行卫生监测检验,按国家标准GB14934-1994《食(饮)具消毒卫生标准》进行评价。结果 2007-2009年共抽检各类餐饮单位757户次,合格614户次,合格率81.1%;共检测餐具7 652件,合格7 231件,合格率94.5%;不同餐饮单位餐具合格率为:四星级以上酒店97.2%、三星级以下酒店91.5%、单位食堂94.7%、大型餐饮单位98.2%、个体饮食店87.8%;不同类别餐具合格率为:杯类和其他类较高(97.1%和99.2%),碗类、筷类、汤匙(勺)类、碟盘类分别为92.9%、92.6%、92.4%、90.9%。结论 2007-2009年不同餐(饮)具间合格率有显著性差异;不同类别餐饮单位餐(饮)具消毒合格率有显著性差异,其中个体饮食店的合格率最低。
Objective To understand the sanitary status of tableware in Quanzhou and to provide decision-making basis for tableware hygiene supervision and health management. Methods The method of rapid detection of coliform bacteria was used to monitor the health of all kinds of catering units in the city and evaluated according to the national standard GB14934-1994 “Sanitary standard of food (drinking) with disinfection”. Results From 2007 to 2009, a total of 757 food and beverage units were sampled and qualified for 614 times with a pass rate of 81.1%. A total of 7 652 tableware were tested and 7 231 were qualified, with a pass rate of 94.5%. Tableware passing rates of different catering units were: 97.2% of hotels above 4-star, 91.5% of hotels below 3-star, 94.7% of canteens, 98.2% of large-scale catering establishments and 87.8% of individual catering establishments. The pass rates of different categories of tableware are higher in cups and other categories (97.1% And 99.2% respectively), bowl, chopsticks, spoon and spoon were 92.9%, 92.6%, 92.4% and 90.9% respectively. Conclusion There was a significant difference in the passing rate between different meals (drinks) during 2007-2009. There was a significant difference in passing rate between different categories of catering (meal), with the lowest passing rate of individual restaurants.