2020年初北京市餐饮场所新型冠状病毒肺炎疫情防控情况调查分析

Investigation and analysis of COVID-19 epidemic prevention and control in dining place in Beijing in early 2020

目的了解北京市餐饮场所新型冠状病毒肺炎(coronavirus disease 2019,COVID-19)疫情防控情况,为制定该类场所新型冠状病毒肺炎防控相关指导文件提供参考。方法对餐饮场所,采用现场勘查、查阅工作痕迹及询问等方式获取信息,由调查员填写问卷。结果共调查200个餐饮场所,有效调查192个(96.0%),其中大型餐馆50个(26.0%)、中型餐馆50个(26.0%)、小型餐馆49个(25.5%)、食堂43个(22.4%)。在192个被调查的餐饮场所中,9个(4.7%)餐饮场所有应急工作预案,87个(45.3%)餐饮场所储备的口罩、洗手液、消毒剂等防疫物资至少能满足3 d需求,78个(40.6%)餐饮场所对工作人员开展过COVID-19防控相关培训,154个(80.2%)餐饮场所有工作人员健康监测制度,157个(81.8%)对进入餐厅(馆)的顾客进行体温检测和登记,177个(92.2%)餐饮场所能有效通风换气,179个(93.2%)餐饮场所环境(包括厨房)干净整洁,163个(84.9%)餐饮场所餐具规范消毒,175个(91.1%)餐饮场所对环境和高频接触物体表面进行消毒并有消毒记录,143个(74.5%)餐饮场所的消毒液配比正确,113个(58.9%)餐饮场所工作人员在营业过程中规范佩戴一次性使用医用口罩或医用外科口罩,140个(72.9%)餐饮场所的顾客之间能保持1 m以上安全距离;应急工作预案、餐具规范消毒、在营业过程中规范佩戴一次性使用医用口罩或医用外科口罩、顾客之间能保持1 m以上安全距离,这4个指标在不同种类餐饮场所合格率差异均无统计学意义(P>0.05);其余各指标在不同种类餐饮场所的合格率都是食堂最高,且差异均有统计学意义(P<0.05)。结论餐饮场所疫情防控存在一定的问题,尤其是中小型餐饮场所问题较多,各相关部门应按照餐饮场所COVID-19防控相关技术规范开展指导和监督,避免出现COVID-19交叉感染和聚集性疫情的发生。

Objective To investigate the epidemic prevention and control status of coronavirus disease 2019(COVID-19)in dining places in Beijing,and to provide reference for the formulation of relevant guidelines for COVID-19 prevention and control in dining places.Methods The information was obtained by means of on-site investigation,looking up work traces and inquiring.The questionnaire was filled in by the investigators.Results A total of 200 dining places were investigated,and 192 dining places were effectively investigated(96.0%),including 50 large restaurants(26.0%),50 medium-sized restaurants(26.0%),49 small restaurants(25.5%)and 43 canteens(22.4%).In 192 surveyed dining places,9(4.7%)had emergency work plan,87(45.3%)had stored masks,hand sanitizers,disinfectants and other epidemic prevention materials that could meet the needs for at least three days,78(40.6%)had carried out training related to the prevention and control of COVID-19,154(80.2%)had a health monitoring system for staff,157(81.8%)checked and registered the temperature of customers entering the dining places,177(92.2%)had effective ventilation,179(93.2%)had a clean and tidy environment including kitchen,163(84.9%)had standard tableware disinfection,175(91.1%)disinfected the environment and highfrequency contact surfaces and had a record of disinfection,143(74.5%)had the correct proportion and concentration of disinfectant,113(58.9%)had staff wearing disposable medical masks or surgical masks during business,and 140(72.9%)maintained a safe distance of more than 1 meter between customers.There was no statistical significance in the qualified rate of the four indicators of emergency work plan,standard disinfection of tableware,standard wearing of disposable medical masks or surgical masks in the business process,and keeping a safe distance of more than 1 meter between customers among different types of dining places(P>0.05).The qualified rate of the other indicators in different types of dining places was the highest in the canteen,and the differences were statistically significant(P<0.05).Conclusions There are some problems in epidemic prevention and control in dining places,especially in medium and small restaurants.All relevant departments should carry out guidance and supervision in accordance with the relevant technical specifications for COVID-19 prevention and control in dining places,so as to avoid the occurrence of cross-infection and cluster epidemic of COVID-19.