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目的了解包头市餐饮单位餐具消毒状况,分析不同规模餐饮单位、不同季节及不同种类餐具的消毒效果,为进一步制定有效的管理措施提供依据。方法依据《食(饮)具消毒卫生标准》(GB14934-1994),采用纸片法对包头市餐饮单位的消毒餐具进行监测。运用SPSS12.0软件对监测结果进行统计学分析。结果餐饮业的规模以及季度的不同是影响餐饮业餐具消毒效果的主要因素,其中大中型餐饮单位餐具卫生合格率(分别为70.96%、62.50%)高于小型餐饮单位(59.00%),第四季度消毒合格率最高(73.54%)。不同种类的餐具消毒合格率差异有统计学意义(χ2=1 001.83,P﹤0.01)。结论包头市餐饮业餐具清洗消毒合格率逐年提高,但应进一步加强其卫生监督力度,特别是加大小型餐饮业的经常性卫生监督检查频次,同时加强对经营者的卫生知识培训。
Objective To understand the disinfection status of tableware in catering units in Baotou and to analyze the disinfection effects of catering units of different scales and different seasons and different types of tableware in order to provide basis for further effective management measures. Methods According to “food (drinking) with disinfection health standards” (GB14934-1994), using paper method of catering units in Baotou disinfection monitoring. Using SPSS12.0 software to monitor the results of statistical analysis. Results The scale of the catering industry and the difference of the quarter were the main factors affecting the disinfection effect of tableware in the catering industry. Among them, the passing rate of tableware for large and medium-sized catering units was higher (70.96% and 62.50% respectively) than that of small catering units (59.00%), The highest rate of quarterly disinfection (73.54%). Different types of tableware disinfection qualified rate difference was statistically significant (χ2 = 1 001.83, P <0.01). Conclusion The passing rate of tableware cleaning and disinfection of catering industry in Baotou City has been increasing year by year. However, the hygiene supervision should be further strengthened, especially the frequency of frequent health supervision and inspection of small-scale catering industry and the training of operators in health knowledge.