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本文对 6 7个火锅就餐场所不同时间的 5 36份CO、CO2含量的监测结果进行分析 ,指出此类场所目前卫生状况及其变化规律。1 调查方法1 1 调查对象 以本市火锅就餐场所为监测对象 ,对不同档次和种类的饭店随机抽样 ,选择了 38个碳锅监测点和2 9个汽锅监测点。1 2 采样时间
In this paper, the monitoring results of 536 CO and CO2 contents at different times in 67 hotpot dining establishments were analyzed, and the present hygienic conditions and their changing patterns in such places were pointed out. 1 Survey Methodology 1 1 Surveyed Subjects in the city’s hotpot dining establishments were randomly sampled from restaurants of different grades and categories, and 38 carbon-pan monitoring points and 29 steam-boiler monitoring points were selected. 1 2 sampling time