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目的了解凉菜间的卫生状况和在日常卫生监督中的薄弱环节,从而更好地强化卫生监督,消除食物中毒和食源性疾病隐患。方法采用现场监督检查和问卷调查,对某区餐饮服务单位的卫生状况和厨师的卫生意识进行调查。结果该区餐饮服务单位凉菜间的卫生状况和卫生设施较好。98.6%的凉菜间外设立预进间,所有凉菜间都安装了紫外线消毒灯,但28.1%的凉菜间紫外线消毒灯安装位置不当,仅69.9%的餐饮服务单位建立了凉菜间消毒登记,98.8%的厨师进行健康体检并取得健康证明。结论该区凉菜间的卫生设施大大改善,卫生管理水平有所提高,但从业人员在紫外线消毒灯的使用及个人卫生方面仍需加强培训,使卫生要求成为其自觉行为,并树立食品生产经营者食品安全第一责任人意识,才能有效地消除食物中毒和食源性疾病的隐患。
Objective To understand the sanitary conditions among cold dishes and the weak links in routine health supervision so as to better strengthen the supervision of health and eliminate the hidden dangers of food poisoning and foodborne diseases. Methods The on-site supervision and inspection and questionnaire survey were conducted to investigate the health status of catering service units and the hygiene awareness of chefs in a district. Results The catering service units in this district had good sanitary conditions and sanitary facilities. 98.6% of the cold rooms were set up in advance, and all the cold rooms were equipped with UV disinfection lamps. However, the installation of UV disinfection lamps in 28.1% of the cold rooms was improperly installed. Only 69.9% of the catering service units established the cold dish disinfection register, 98.8% The chef conducts a physical examination and obtains a health certificate. Conclusion The sanitation facilities in this area have been greatly improved and the hygiene management level has been improved. However, practitioners still need to strengthen their training on the use of UV disinfection lamps and personal hygiene, so that the hygiene requirements become their conscious behaviors and establish food producers and operators Food safety first sense of responsibility, in order to effectively eliminate food poisoning and food-borne diseases.