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目的监督监测驻济部队节日期间的饮食卫生安全现状,针对存在的问题采取相应对策和措施。方法采用现场卫生监督和餐具卫生监测相结合的方法,对驻济部队32家食堂和招待所餐厅进行卫生监督监测,按照国家食品卫生标准和食(饮)具消毒卫生标准进行评价。结果 32家饮食服务单位的组织管理、从业证件、食品原料、制作加工、储存保管、餐厨具消毒、卫生状况7个方面的监督结果中,合格率最低的是餐厨具消毒(65.63%),其次是储存保管(71.88%)、制作加工(78.13%)、食品原料(84.38%)和卫生状况(84.38%),从业证件(93.75%)和组织管理(96.88%)合格率最高。32家饮食服务单位的熟食刀、熟食板、菜盘、碟子、筷子、饭碗、汤勺、酒杯、茶杯9类共288件餐厨具的检测结果中,合格率最低的是熟食板(78.13%)和熟食刀(81.25%),其次是饭碗(87.50%),其余6类餐厨具的合格率较高。结论驻济部队节日期间饮食卫生质量总体较好,但需进一步加强饮食安全知识的宣传教育,改善餐厨具消毒条件,搞好专业技术培训,加大卫生监督监测力度,从而切实保障部队饮食安全。
Purpose To supervise and monitor the status quo of food hygiene and safety during the holiday of the Forces in the Kyrgyz Republic and to take appropriate measures and measures in response to the existing problems. Methods The methods of on-the-spot health supervision and tableware hygiene monitoring were combined to monitor the hygiene supervision of 32 canteens and hostels in the Ji-Jin forces. The evaluation was conducted according to the national food hygiene standard and the hygiene standard of food and drink. Results Among the supervision results of the seven catering service units on organization and management, practitioners’ certification, raw materials for foodstuffs, production and processing, storage and storage, disinfection of kitchenware and health status, the lowest pass rate was kitchenware disinfection (65.63%), followed by (71.88%), manufacturing and processing (78.13%), raw materials for food (84.38%) and sanitation (84.38%), with the highest pass rate of 93.75% and 96.88%. In the test results of 288 food and kitchen utensils belonging to 9 categories of food service units, the lowest pass rate was cooked food board (78.13%), while the lowest one was cooked food board, cooked food board, dinner plate, plate, chopsticks, rice bowl, soup spoon, And cooked knives (81.25%), followed by rice bowls (87.50%), the remaining six types of tableware with a higher pass rate. Conclusion The quality of food hygiene during the festival is generally good. However, it is necessary to further strengthen the publicity and education on dietary safety knowledge, improve the disinfection conditions of kitchen utensils, improve professional and technical training, and increase health supervision and monitoring, so as to effectively ensure the food safety of troops.