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目的通过对餐饮具消毒现状的调查分析,掌握餐饮单位餐饮具卫生消毒动态,提高辖区食品卫生管理水平,保障广大旅客和辖区职工群众的饮食安全。方法对2004-2008年我辖区餐饮单位餐饮具消毒效果监测相关资料进行了搜集整理,并进行了统计分析。结果餐饮具消毒平均合格率为78.1%,不同年份中2008年最高90.4%,2004年最低67.3%,总体呈逐年上升趋势。餐饮业的规模和餐饮具消毒方法是影响餐饮业消毒效果的主要因素。宾馆、公寓、站段食堂、个体餐饮单位餐饮具消毒合格率分别为89.9%、89.4%、79.9%、55.8%。湿热消毒、药物消毒、消毒柜消毒餐饮具消毒合格率分别为90.1%、72.6%、65.4%。结论有针对性地对不同规模的餐饮行业和不同消毒方法的餐饮具采用不同的防制措施,提倡湿热(煮沸、蒸汽)消毒方法,以提高餐饮具消毒的合格率。
Objective Through investigation and analysis of the current status of disinfection of tableware, grasp the dynamics of disinfection of tableware in catering units, improve the level of food hygiene management in the area, and ensure the food safety of the masses of tourists and their staff. Methods The data of monitoring the disinfection effect of tableware in catering establishments in our area from 2004 to 2008 were collected and analyzed. Results The average pass rate of tableware disinfection was 78.1%, the highest in 2008 was 90.4% in different years and the lowest was 67.3% in 2004, with an overall upward trend year by year. The scale of the catering industry and the disinfection methods of tableware are the main factors affecting the disinfection effect of the catering industry. Hotel, apartment, station canteen, individual catering units tableware disinfection pass rates were 89.9%, 89.4%, 79.9%, 55.8%. Hot and humid disinfection, disinfection of drugs, disinfection cabinet sterilization tableware disinfection rates were 90.1%, 72.6%, 65.4%. CONCLUSIONS Different measures are taken to control catering facilities of different scales and different methods of disinfection, and humidification (boiling and steaming) methods are recommended to improve the pass rate of disinfection of tableware.