摘要
目的 了解蚌埠市餐饮业餐具卫生状况及不同餐具消毒方法的消毒效果。 方法 2 0 0 0～ 2 0 0 3年每年随机选择蚌埠市 60户不同规模的饭店 ,调查其餐具消毒状况和消毒方法 ;根据食饮具消毒卫生标准 ,采样监测 60 0份餐具消毒效果。 结果 餐饮业的规模以及季节的不同是影响餐饮业餐具消毒效果的主要因素。大、中型饭店餐具卫生合格率均高于个体小型饭店 (P <0 .0 1)。蒸汽蒸煮法的消毒合格率为 92 .5 % ,高于化学药物浸泡法的消毒合格率 73 .5 % (P <0 .0 1)。 结论 应加强对经营者的卫生知识培训 ,加大监督部门对餐具消毒的监督力度 ,使餐饮单位自觉进行餐饮具消毒 ,提高餐具的消毒合格率。
ObjectiveTo understand the tableware hygiene state in catering trade of Bengbu city and the disinfect effect of tablewares treated with different disinfection.Method Choose 60 hotels of different scale at random in 2000～2003, investigate the tableware and its disinfect state and method. According to disinfect sanitary standard of kitchenware, sample and monitor 600 tablewares. Result Scale of catering trade and season are main factors influencing tableware disinfect. The qualification rate of large and medium-sized hotel tableware hygiene is higher than that of individual small-scale hotel(P<0.01). With steaming, the disinfect qualification rate is 92.5%, higher than with chemical medicine soak whose qualification rate is 73.5% ( P<0.01). Conclusion Sanitation knowledge delivering to managers in catering trade should be enhanced, the same time monitoring on tableware disinfection from health inspection department should be strengthened. The qualification rate of disinfect on tableware will be improved with the promotion of sanitation consciousness of managers.
出处
《实用预防医学》
CAS
2004年第2期254-255,共2页
Practical Preventive Medicine
关键词
餐饮业
餐具消毒
合格率
Catering trade
Tableware disinfect
The qualification rate
