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目的了解厦门市湖里区2008—2012年餐饮单位的餐具消毒状况,为提高消毒质量提供依据。方法对1 814家餐具消毒单位的餐具样品按GB 14934-1994(纸片法)检测大肠菌群。结果湖里区2008—2012年共检测餐具样品19 940份,总合格率为86.2%,机构合格率由高到低依次为餐具配送单位(96.1%)、单位集体食堂(88.3%)、学校食堂(86.1%)、餐饮店(85.4%)和送餐单位(83.5%);餐具类别以杯子合格率最高(92.0%),后依次为碗(盘、碟)86.6%,筷子85.4%、盆桶类84.9%、匙具83.7%;季节监测合格率第1季度最高(88.0%),第2季度最低(83.0%)。结论集体用餐单位特别是送餐单位要进一步建立健全卫生管理制度,真正落实餐具消毒措施。加强从业人员的培训,严格消毒程序。监管部门应严把许可关,加强监督监测及宣传培训,保证饮食卫生安全。
Objective To understand the status of tableware disinfection of catering units in Huli District, Xiamen City from 2008 to 2012, so as to provide basis for improving the quality of disinfection. Methods The dishes samples of 1 814 tableware disinfection units were tested for coliforms according to GB 14934-1994 (disk method). Results A total of 19 940 tableware samples were tested in Huli District from 2008 to 2012, with a total passing rate of 86.2%. The passing rates of institutions from high to low were tableware delivery units (96.1%), unit canteens (88.3%), school canteens (86.1%), restaurants (85.4%) and delivery units (83.5%). Cups with the highest percentages of tableware were 92.0% followed by 86.6% for bowls, 85.4% for chopsticks, Class 84.9%, spoon 83.7%; seasonal monitoring pass rate highest in the first quarter (88.0%), the lowest in the second quarter (83.0%). Conclusion The collective dining units, especially the delivery unit, should further establish and improve the health management system and truly implement the tableware disinfection measures. Strengthen the training of practitioners, strict disinfection procedures. Regulatory authorities should be strict permit clearance, strengthen supervision and monitoring and publicity and training to ensure food hygiene and safety.