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目的对某餐饮具集中消毒项目设计进行卫生学评价。方法采用类比法调查分析类比企业卫生现况并抽取10份消毒餐具进行检测;采用现场调查和检查表法,对本项目进行调查和分析评价。结果类比检测10份消毒餐具,除1份筷子样品烷基(苯)磺酸钠含量为0.4 mg/100 cm2超标外,其他项目检测结果均符合国家标准。本项目选址、布局、消毒工艺流程与设备布置、各项卫生设施和措施基本符合卫生规范要求,但尚存在欠缺包材消毒间、二次更衣室、实验室和鞋靴消毒设施等问题。结论本项目设计的场所卫生条件与拟采取卫生设施和措施基本符合餐饮具集中消毒单位卫生规范要求,但应在设计方案中改正存在的卫生问题。
Objective To evaluate hygiene design of a tableware disinfection project. Methods The analogy method was used to investigate the health status of analogy enterprises and 10 disinfection tablewares were taken for testing. The field survey and checklist method were used to investigate and evaluate the project. Results 10 samples of sterilized tableware were tested by analogy. Except for 1 sample of chopsticks, the content of sodium alkyl benzene sulfonate exceeded 0.4 mg / 100 cm2, the test results of other items all met the national standards. The project site selection, layout, disinfection process and equipment layout, the health facilities and measures basically meet the requirements of health norms, but there are still lack of packaging materials disinfection room, the second dressing room, laboratory and footwear disinfection facilities and other issues. Conclusion The hygienic conditions of the places to be designed and the proposed sanitation facilities and measures are in line with the hygiene standards of centralized disinfection units of tableware. However, existing health problems should be corrected in the design plans.