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现行GB14934—94《食(饮)具消毒卫生标准》规定了食(饮)具感官指标和理化指标、细菌指标的卫生标准值,符合者为合格,反之为不合格,又规定应根据饮服行业大、中、小不同的规模,多件采样,同时检测。实际工作中,我们感到这样的标准制定容易造成逻辑混乱,增加了基层人员工作的难度。 我们不妨分析一下作饮服行业餐具消毒可能存在的几种情况:(1)完全按规定进行餐具消毒和保洁,所有餐具均符合卫生标准,此时检验则所有餐具大肠菌群均为阴性。(2)按规定进行消毒保洁,但措施控制不严,部分餐具仍检出大肠菌群,(3)未按规定或未进行消毒保洁,所有餐具均有存活的大肠菌。作为卫生防
The current GB14934-94 “food (drinking) with a disinfection health standards” provides food (drink) with sensory and physical and chemical indicators, the health indicators of the standard value of bacteria, who meet the criteria for passing, on the contrary unqualified, but also provided according to drink Industry large, medium and small different sizes, multiple samples, while testing. In actual work, we feel that such standard-setting can easily lead to confusion in logic and increase the difficulty of grassroots personnel’s work. We may wish to analyze the beverage industry for tableware disinfection may exist several situations: (1) fully in accordance with the provisions of tableware disinfection and cleaning, all tableware are in line with health standards, then test all tableware coliform were negative. (2) According to the provisions of disinfection and cleaning, but the measures are not strict control, part of the tableware still detect coliform bacteria, (3) did not follow the provisions or not disinfected cleaning, all tableware have survived coliform bacteria. As a health defense