新建餐饮业施工图纸设计卫生学分析

Hygienic Analysis on the Designed Drawings of New Buildings for Dining

目的了解目前新建餐饮业施工图纸中存在的设计卫生学问题，为制定《饮食建筑设计卫生规范》提供依据。方法对合肥市自1996年以来审核、评价的新建餐饮业的施工图纸进行分析。结果厨房面积均≥8m^2。厨餐比〈1：2的47份，占69．12％；≥1：2的21份，占30．88％。设计了4条通道的仅6份，占8．82％。有19份（27．94％）图纸仅设计了1间厨房；设计有8个专间的仅4份，占5．88％。消毒设施、对外入12处的防蝇设施、木门的防鼠设施均未设计。地面设计防滑地砖的15份，占22．06％。内墙面设计铺砌瓷砖的12份，占17．65％；顶棚做防水、防霉设计的4份，占5．88％。设计有排水地沟的19份，占27．94％；地沟的宽度、深度设计为200—500mm；地面向地沟方向设计了0．2％-1％的排水坡度。结论新建餐饮业施工图纸难以符合设计卫生学要求。应尽快制定《饮食建筑设计卫生规范》，设立强制性条款。

Objective To find out the deficiencies existing in the designed drawings from the point of view of food hygiene , to provide theoretic proof for establishing hygienic criterion for the designed drawings of the new buildings for dining. Methods The designed drawings examined and evaluated since 1996 in Hefei . were analyzed. Results The area of the kitchens was all ≥8 m^2. 47 cases of the proportion between the kitchen and dining -room 〈 1：2, accounted for 69.12% ; 21 cases of that ≥1 ： 2, accounted for 30.88%. Only 6 cases involved four alleyways, accounted for 8.82%. 19 cases only designed one kitchen, accounted for 27.97%. 4 eases designed eight compartments, accounted for 5.88%. The necessary sanitations not included involved facilities for sanitizing, holding back flies and mouse setted at the entrances or doom. 15 cases designed brieky floor to avoid slipping, accounted for 22.06%. 12 cases designed ceramic tile on the inner layer of the wall, accounted for 17.65%. 4 eases designed waterproof and mold proof measurements, accounted for 5.88%. 19 eases were designed waterways, accounted for 27.94%. The width and depth of waterways were 200 - 500mm.. The grade of slope from the floor to the waterways was designed 0.2% - 1%. Conclusions The Designed Drawings of New Buildings for Dining were not enough meet the hygienic request. So it is urgent to establish hygienic criterion and obliging items for the designed drawings of the new buildings for dining.