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目的为了解餐饮单位食具消毒效果情况,更有针对性的开展食品安全监管工作,防止食品安全事故的发生。方法对大东区124家餐饮单位(包括学校食堂、企事业单位食堂、饭店)的食具消毒情况进行了跟踪监测。结果本次调查共检测食具744件,合格610件,合格率为82.0%;企事业单位食堂食具消毒合格率90%,学校食堂食具消毒合格率93.2%,饭店食具消毒合格率78.7%,不同类型单位食具消毒合格率比较差异有统计学意义(χ2=214.89 P<0.01)。热力或红外线高温消毒柜消毒的食具合格率92.7%,紫外线或臭氧低温消毒柜消毒的食具合格率70.2%。化学药物浸泡消毒的食具合格率27.8%,不同消毒方法消毒的食具合格率比较差异有统计学意义(χ2=97.12 P<0.01)。结论应进一步加强对饭店的食具消毒环节监督指导,规范食具的消毒程序,以确保人民群众的饮食安全。
Objective To understand the disinfection effect of food utensils in catering units and to conduct more targeted food safety supervision to prevent food safety accidents. Methods A total of 124 food and beverage units (including school canteens, enterprises and institutions canteens, restaurants) in the Dadong District were monitored for the disinfection of utensils. Results A total of 744 pieces of utensils were tested in this survey, with a pass rate of 82.0%. The qualified rate of canteen utensils disinfection in enterprises and institutions was 90%, that of school canteens was 93.2%, and that of hotel utensils was 78.7 %, Different types of units of tableware disinfection pass rate was statistically significant difference (χ2 = 214.89 P <0.01). Heat or infrared disinfection of high-temperature disinfection of utensils qualified rate of 92.7%, UV disinfection ozone disinfection cabinets or 70.2% pass rate. Chemical disinfectant disinfection of food items qualified rate of 27.8%, disinfection of different methods of disinfection of food items was statistically significant difference (χ2 = 97.12 P <0.01). Conclusion We should further strengthen the supervision and guidance of the disinfection of utensils in restaurants and regulate the disinfection procedures of utensils to ensure the diet safety of the people.