论文部分内容阅读
目的了解湘潭市食(饮)具集中消毒产品质量,提高食(饮)具集中消毒安全水平。方法 2014年2~10月采用现场调查和实验室检测相结合的方法,对本市食(饮)具集中消毒及餐饮服务单位的集中式消毒餐具进行产品质量检测。结果湘潭市食(饮)具集中消毒产品质量抽检总的合格率为93.50%(187/200),其中餐饮具集中消毒单位为94.17%(113/120),餐饮服务单位为92.50%(74/80),抽检的不合格项目中总的不合格比例为6.50%(13/200),其中微生物(大肠菌群)指标不合格比例为6.00%(12/200),理化指标(烷基苯磺酸钠)不合格比例为1.00%(2/200),感官指标不合格比例为1.50%(3/200),抽检单位中总的单位合格比例为67.86%(19/28),其中餐饮具集中消毒单位为66.67%(8/12),餐饮服务单位为68.75%(11/16)。结论加强餐饮具集中消毒及餐饮服务单位的管理,加强监督执法,可提高餐饮具集中消毒产品质量。
Objective To understand the food (drink) in Xiangtan City, with a focus on disinfection product quality, improve food (drink) with a centralized disinfection safety level. Methods From February to October of 2014, field test and laboratory test were used to test the product quality of centralized disinfection tableware with centralized disinfection and catering service units in this city. Results The total pass rate of quality sampling of concentrated disinfection products for food and drink in Xiangtan City was 93.50% (187/200), including 94.17% (113/120) for centralized disinfection of tableware and 92.50% (74 / 80). The total unqualified percentage of the unqualified items in sampling was 6.50% (13/200). The unqualified proportion of microorganism (coliform) was 6.00% (12/200), the physical and chemical indexes Sodium substandard ratio was 1.00% (2/200), sensory index unqualified ratio was 1.50% (3/200), the sampling unit of the total unit qualified rate was 67.86% (19/28), of which concentrated tableware Disinfection unit was 66.67% (8/12), catering service unit was 68.75% (11/16). Conclusion Strengthen the centralized disinfection of dining utensils and catering service unit management, strengthen supervision and law enforcement, can enhance the quality of catering products concentrated disinfection products.