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为了解我市饭店(酒家、宾馆)酱卤肉卫生质量,确保广大消费者饮食卫生安全,我们于2001年10-11月对我市62家饭店制作的酱卤肉进行抽检,并对冷菜间的卫生状况进行调查,现报告如下。1 对象与方法1.1 调查对象根据《中华人民共和国旅游涉外饭店星级标准》将三星级以上饭店(宾馆)和专业经营餐饮(面积大于500m~2)的酒家评定为大型饭店,其余为小型饭店。采用单纯随机抽样方法抽取
In order to understand the city hotel (restaurant, guesthouse) sauce halogen meat hygiene quality, to ensure that the general consumer health and safety of the food, we in October-November 2001 on the city’s 62 restaurants produced sauce pork meat sampling, and cold vegetables Between the state of health survey, are as follows. 1 Subjects and Methods 1.1 Survey Subject According to the “People’s Republic of China foreign-star hotel tourism standards” will be more than three-star hotels (hotels) and professional business catering (area more than 500m ~ 2) of the restaurant as a large hotel, the rest of the small hotel . Using simple random sampling method