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目的了解东莞市餐饮单位餐(饮)具消毒工作中存在的问题,为卫生行政部门制定管理措施提供科学依据。方法采用现况调查方法设计消毒情况调查表,由调查人员在调查现场填表,用大肠菌速测纸片进行餐(饮)具采样,并按说明进行大肠菌群检验。结果全市随机抽查的328间餐饮单位中,使用洗碗机的占总数的18.9%,使用化学药物对餐(饮)具进行消毒的占66.2%,餐(饮)具有专用保洁柜的占69.8%。餐饮具消毒合格率平均为79.2%,其中大型餐饮合格率为86.4%,中型合格率为77.1%,小型合格率为65.3%。匙、茶杯、饭碗和玻璃杯的合格率分别为85.6%、83.4%、83.9%、84.4%,而筷子的合格率为77.6%,厨房的菜碟合格率为62.6%。结论大型餐饮单位餐(饮)具卫生状况比中、小型的要好;不同类型餐具消毒合格率差异显著。
Objective To understand the problems existed in the disinfection of meals (drinks) in Dongguan catering units and provide a scientific basis for the administrative departments of health to formulate management measures. Methods The current situation survey method was used to design the disinfection situation questionnaire. The investigators filled in the questionnaire at the scene of the investigation, sampled food (drink) with coliform bacteria and measured the coliform bacteria according to the instructions. Results Among the 328 catering units randomized in the city, 18.9% used dishwashers, 66.2% used chemical drugs to disinfect meals and drinking utensils, 69.8% . Disinfection rate of tableware averaged 79.2%, of which large-scale dining qualified rate of 86.4%, medium qualified rate of 77.1%, small qualified rate of 65.3%. The passing rates of spoons, cups, rice bowls and glasses were 85.6%, 83.4%, 83.9% and 84.4% respectively, while the passing rate of chopsticks was 77.6% and that of dishes in the kitchen was 62.6%. Conclusions The health status of meals (drink) in large catering units is better than those in medium and small ones. There is significant difference in the passing rate of different types of tableware.