2008年莒南县饮食单位餐具消毒状况分析

Analysis on diet umit tableware disinfection condition in Junan County in 2008

目的:了解饮食单位餐具消毒状况,加强食品卫生监督管理,为进一步规范莒南县饮食单位卫生监督管理提供科学依据。方法:对2008年莒南县629家饮食单位的餐具检测进行消毒状况分析。结果:共抽检餐具2995份,合格1725份,合格率57.6%。不同类型饮食单位检测合格率分别为:餐馆类60.1%,快餐店54.4%,小吃店51.5%。不同类型饮食单位检测合格率之间差异有统计学意义(P(0.05)。高温消毒餐具的检测合格率(92.0%)高于药物消毒(58.4%)及清洁剂清洗(30.1%),检测合格率之间差异有统计学意义(P(0.05)。结论:餐具的消毒应首选高温消毒,加强餐具消毒管理工作,强化卫生监督执法。

Objective：To understand the diet unit tableware disinfection condition, strengthen the food supervisions to manage, further standardize diet unit supervision management in Junan County. Methods： The disinfection condition of tableware is analysised from 629 diet unit in Junan County. Results：A total of 2995 samples are tableware, 1725 were qualified, the qualified rate of 57.6%. The qualified rate of the different type diet unit respectively is： The restaurant category is 60. 1% , the fast -food shops is 54. 4% , the snack bar is 51.5%. The qualified rates of detection in the different types of diet units is significantly （P 〈 0.05）. The high temperature disinfection tableware＇s examination qualified rate （92. 0% ）, is higher than the medicine disinfection （58.4%） and the cleanser clean （30. 1% ）, examine between the difference qualified rate has statistics significance （P 〈 0. 05）. Conclusion ：Tableware disinfection should be first choice for high -temperature sterilization, disinfection of tableware to strengthen the management of health to strengthen supervision.