论文部分内容阅读
目的通过对河口区2008年餐饮具消毒现状的调查,了解影响餐饮具合格率的因素,探索餐饮行业卫生管理的措施,有效控制肠道传染病。方法样品的采集和评价均按GB14934-94《食(饮)具消毒卫生标准》[1],检验用纸片法。结果食堂、西式快餐消毒效果较好,大型餐厅次之,小型餐厅、小吃店最差。高温蒸气法、集中式餐(饮)具消毒法合格率明显高于消毒柜和化学药物的合格率。结论河口区餐(饮)具消毒效果不容乐观,应健全餐饮具消毒管理制度,推行高效的餐(饮)具消毒方式。严格消毒技术规范,增强保洁意识,做好专业人员的岗前培训,提高餐(饮)具消毒合格率。
Objective To investigate the status quo of disinfection of tableware in estuary in 2008, understand the factors influencing the rate of success of tableware, explore the sanitary management measures in the restaurant industry, and effectively control the intestinal infectious diseases. Methods Collection and evaluation of samples according to GB14934-94 “food (drinking) with a disinfection health standards” [1], test paper method. The results canteen, Western fast food disinfection better, followed by large restaurants, small restaurants, snack bars worst. High temperature steam method, centralized meal (drinking) with a pass rate of disinfection was significantly higher than the disinfection cabinet and chemical drugs pass rate. Conclusion The estuary area meal (drink) with disinfection effect is not optimistic, disinfection management system should be perfected tableware, the implementation of efficient dining (drinking) with disinfection. Strict disinfection of technical specifications, enhance the sense of cleaning, professional pre-job training to improve the meal (drink) disinfection pass rate.