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目的 :提高公用餐具的消毒效果 ,防止因餐具不洁而引起疾病传播。方法 :在大、中、小型饭店及街头饮食摊点随机采样 ,采样要求按GB14 93 4 94中发酵法进行。结果 :街头摊点的餐具不合格率明显高于大、中、小型饭店 ;“四项要求”完善组与不完善组比较 ,差异无显著性。结论 :街头摊点不具备饮食条件应坚决取缔 ;仅有基本条件和设备而不认真落实餐具的消毒制度并且做不到制度化、经常化 ,也达不到餐具真正消毒的目的。
Objective: To improve the disinfection of common tableware to prevent the spread of disease due to dirty tableware. Methods: Large, medium and small restaurants and street food stalls random sampling, sampling requirements according to GB14 93 4 94 in the fermentation method. Results: The unqualified rate of tableware on street stalls was significantly higher than that of large, medium and small restaurants. There was no significant difference between the “four requirements” perfect group and the imperfect group. Conclusion: Street stalls do not have the diet conditions should be resolutely banned; only the basic conditions and equipment without careful implementation of tableware disinfection system and can not be institutionalized and regularized, also can not achieve the purpose of real tableware disinfection.