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目的调查中山市餐饮具集中消毒单位的卫生状况,为市民用上安全卫生的消毒餐饮具和规范该行业的管理提供依据。方法对全市23个餐饮具集中消毒单位进行调查,监测其提供的餐饮具,对其生产场所进行卫生学调查,调查从业人员健康证上岗情况,采用问卷调查方式调查从业人员的卫生知识知晓率,统计集中消毒餐饮具与普通消毒餐饮具的监测数据,分析两者的差别。结果该市餐饮具集中消毒单位生产的餐饮具卫生感官指标合格率为100%,消毒合格率为100%;52.17%的餐饮具集中消毒单位选址布局合理,仅34.78%的餐饮具集中消毒单位卫生设施完善;使用符合《生活饮用水卫生标准》的自来水来清洗餐饮具的单位为100%;餐饮具集中消毒单位从业人员持有效健康证上岗率仅为13.46%,卫生知识知晓率为90.13%;集中消毒餐饮具与普通消毒餐饮具的大肠菌群阳性率构成差异有统计学意义(χ2=244.18,P<0.001)。结论该市餐饮具集中消毒单位生产的餐饮具符合国家卫生标准,但存在选址布局欠合理、卫生设施欠完善、从业人员未实现持健康证明上岗等问题。
Objective To investigate the sanitary conditions of Zhongshan City tableware disinfection units and provide the basis for the public to use safe and sanitary tableware and standardize the management of the industry. Methods A total of 23 catering units in the city were investigated for disinfection units. The catering facilities were monitored. Hygiene survey was conducted on the production sites of the catering units. Health status of practitioners was also investigated. A questionnaire survey was conducted to investigate the awareness rate of hygiene knowledge of practitioners, Statistics centralized disinfection of tableware and general disinfection of tableware monitoring data, analysis of the difference between the two. Results The qualified index of hygienic sensory index of tableware produced by the centralized tableware disinfection unit in the city was 100% and the pass rate of disinfection was 100%. The layout of centralized disinfection unit of catering tableware with a rate of 52.17% was reasonable. Only 34.78% Sanitary facilities; use of drinking water in line with “drinking water health standards” to clean tableware unit is 100%; tableware disinfection unit practitioners hold valid health certificate post rate was only 13.46%, health knowledge awareness rate was 90.13% ; There was a significant difference in the positive rate of coliform bacteria between concentrated disinfection tableware and ordinary disinfection tableware (χ2 = 244.18, P <0.001). Conclusion The catering equipment produced by the concentrated catering units in this city conforms to the national health standards. However, there are some problems such as inappropriate site layout, imperfect sanitation facilities and failure of employees to hold health certificates.