某高校2013-2015年食堂餐(用)具消毒结果分析

Analysis of the disinfection result of the dining room tableware(tools) in a university from 2013 to 2015

目的:探讨某高校2013-2015年食堂餐(用)具消毒情况。方法:现场随机抽样,按照GB 14934-1994《食(饮)具消毒卫生标准》采样,并进行评价。结果:共抽检690份餐(用)具,合格率89.3%。不同校区食堂餐(用)具合格率差异有统计学意义(P<0.05),校区3合格率最高(94.2%)。不同年度合格率差异无统计学意义(P>0.05)。在各类餐(用)具中,快餐盘合格率最高(96.0%),筷子合格率最低(82.0%)(P<0.05)。结论:某高校2013-2015年食堂餐(用)具各校区、不同种类消毒合格率不同,提示该校要进一步重视消毒工作,加大监督监测力度,以保证餐(用)具卫生安全。

Objective:To explore the disinfection result of the dining room tableware(tools) in a university from 2013 to 2015.Methods:Samples were selected by field random sampling according to GB 14934-94 "food(drink) tools disinfection and hygienestandards",and we analyzed the results.Results:690 tableware(tools) were selected,and the pass rate was 89.3% .In differentcampuses,the difference of pass rate of tableware(tools) was statistically significant(P<0.05),and the qualified rate of the thirdcampus was the highest(94.2% ).There was no significant difference in the qualified rate in different years(P>0.05).Among allkinds of tableware(tools),the qualified rate of snack plate was the highest(96% ),and the qualified rate of chopsticks was thelowest(82% ) (P<0.05).Conclusion:Disinfection qualification rate of the dining room tableware(tools) in different campuses anddifferent types of the university from 2013 to 2015 was different,which suggested that the school should pay more attention to thedisinfection work,and intensify the supervision and monitoring to ensure the health and safety of the tableware(tools).