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目的回顾分析2005-2009年平昌县城区餐饮业食(饮)具消毒效果的卫生状况,为进一步制定有效的监督管理措施,提高本县餐具消毒卫生质量提供监测依据。方法采用食(饮)具专用的大肠菌群快速检验纸片,按国家《食(饮)具消毒卫生标准》(GB14934-94)规定的纸片法进行采样和检测。于2005-2009年对平昌县县城所在地江口镇城区的餐饮业食(饮)具进行消毒效果监测检验。结果 5年共抽检食(饮)具5882份,总合格率为82.2%,其中食(饮)具分类合格率为:碗77.0%,筷子78.5%,盘子79.1%,勺子85.3%,酒杯88.1%,茶具93.6%;不同类型餐饮单位食(饮)具监测合格率为:中餐83.1%,火锅81.4%,其他79.2%;不同规模餐饮单位食(饮)具监测合格率为:小型71.8%,中型85.6%,大型94.2%。结论平昌县城区餐饮业食(饮)具消毒效果合格率虽有逐年上升的趋势,但整体水平还较低,其中以小吃店(摊)等其他餐饮业和小规模餐饮店食(饮)具卫生状况较差,应进一步加强卫生监督和监测工作,全面落实消毒和卫生管理制度,改进餐饮业的卫生质量。
Objective To review the health status of food (drink) disinfection effect in catering industry in Pingchang County from 2005 to 2009, and provide the basis for further developing effective supervision and management measures and improving the sanitation quality of tableware in this county. Methods Food (drink) with a dedicated coliform bacteria fast test paper, according to the national “food (drink) with a disinfection health standards” (GB14934-94) provisions of the paper method for sampling and testing. From 2005 to 2009, Pingcun County seat of Jiangkou Town food and beverage (drink) with a disinfection effect monitoring test. Results Five years, 5,882 food (drinking) utensils were obtained, with a total pass rate of 82.2%. The passing rate of food and drink was 77.0% for bowls, 78.5% for chopsticks, 79.1% for plates, 85.3% for spoonings and 88.1% , Tea sets 93.6%; different types of catering units food (drink) with the monitoring of pass rate: Chinese 83.1%, hotpot 81.4%, the other 79.2%; catering units of different sizes catering (drinking) with a monitoring pass rate of 71.8% 85.6%, large 94.2%. Conclusion Although the pass rate of food (drink) disinfection effect of catering industry in Pingchang County has been increasing year by year, the overall level is still relatively low. Among them, snack foods (stalls) and other small and medium-sized restaurant food (drink) Poor health status, health supervision and monitoring should be further strengthened, disinfection and health management systems should be fully implemented, and the health quality of the catering industry should be improved.