濮阳市城区餐饮单位食(饮)具消毒状况调查分析及监管建议

Investigation on eating(drinking) utensils disinfection status of catering units and custody suggestion in Puyang city

目的了解濮阳市城区餐饮单位食(饮)具消毒现状,提出监督管理意见,进一步加强食(饮)具消毒管理工作。方法 2010年9～10月对162家餐饮单位1 294件餐(饮)具进行检测,按照《食(饮)具消毒卫生标准》(GB14934-1994)进行评价。结果不同类型的餐饮单位合格率差异有统计学意义(χ2=209.29,P<0.01);6类餐具中汤匙合格率较高(79.57%),筷子合格率较低(49.75%),不同食(饮)具合格率差异有统计学意义(χ2=54.61,P<0.01);消毒方法对食(饮)具合格率有影响,差异有统计学意义(χ2=245.86,P<0.01)。结论餐(饮)具消毒合格率总体较低,筷子、餐盘等大件餐具存在不消毒或消毒方式不正确等问题,建议进行综合监督管理。

Objective To understand disinfection status of eating(drinking) utensils in catering units,propose supervisory management suggestion and furtherly strengthen disinfection management.Method From September to October,2020,1 294 eating(drinking) utensils of 162 catering units were detected and evaluated by Hygienic Standard for Disinfection of Dinner and Drinking Set(GB14934-1994).Results The qualified rates were significant differences between various types of catering units(χ2=209.29,P<0.01).Among the 6 kinds of tablewares,the qualified rate of tablespoon was the highest,which was 79.57%,and chopsticks was the lowest,which was 49.75%.There were significant differences between various types of eating(drinking) utensils(χ2=54.61,P<0.01).Sterilization method effected the qualified rate(χ2=245.86,P<0.01).Conclusions The overall qualified rate of eating(drinking) utensils was low.Chopsticks,plates and other large tablewares were not disinfected or disinfected incorrectly.We suggested to enhance comprehensive supervision and management.