江苏省无锡市锡山区2015-2016年餐饮业凉菜间卫生监测结果分析

Analysis on health monitoring results in cold dish preparing room of catering industry in Xishan District of Wuxi City,Jiangsu Province from 2015 to 2016

目的了解无锡市锡山区餐饮业凉菜间设施及从业人员的卫生状况,分析存在的食品安全隐患,防止食物中毒事件的发生。方法 2015-2016年采集无锡市锡山区106家餐饮单位的餐具、砧板、刀具、抹布、操作台、从业人员手部样品,检测相关微生物指标。结果共抽检3 842份样品,总体合格率为34. 9%;餐具、砧板、刀具、抹布、操作台、从业人员手部合格率分别为33. 0%、30. 9%、39. 8%、40. 5%、42. 5%、39. 4%;2015、2016年样品总体合格率分别为27. 7%、38. 2%;A级、B级、C级餐饮业餐具合格率分别为88. 3%、32. 1%、27. 5%;热力、化学消毒餐具合格率分别为87. 7%、20. 6%;大型以上、中型以下餐饮业样品(不含餐具)合格率分别为45. 4%、34. 1%。结论无锡市锡山区餐饮业凉菜间设施及从业人员的卫生状况不容乐观,存在着设施消毒管理不严、人员操作习惯不良等问题。建议采取加强设施清洗消毒、加大人员培训力度、严格实施行政处罚等措施提升餐饮业凉菜间卫生管理水平。

Objective To understand the sanitary conditions of facilities and employees in cold dish preparing room of catering industry in Xishan District of Wuxi City,analyze the potential food safety hazards and prevent food poisoning incidents.Methods From 2015 to 2016,samples of eating utensils,chopping blocks,knives,rags,consoles,and hand samples of 106 catering units in Xishan District,Wuxi City were collected to detect relevant microbial indicators.Results A total of 3 842 samples were checked,and the overall pass rate was 34.9%;the pass rate of eating utensils,chopping blocks,knives,rags,consoles,and hand samples was 33.0%,30.9%,39.8%,40.5%,42.5%,39.4%,respectively.The overall pass rate of samples in2015 and 2016 was 27.7%and 38.2%respectively;the pass rate of eating utensils in Grade A,Grade B and Grade C was88.3%,32.1%and 27.5%respectively;the pass rate of heat and chemical disinfection of eating utensils was respectively87.7%,20.6%;the pass rate of large-scale and above-class catering industry samples(excluding tableware)were 45.4%and 34.1%,respectively.Conclusion The sanitary conditions of the cold dish preparing room facilities and employees in the catering industry in Xishan District,Wuxi City are not optimistic.There are problems such as inadequate disinfection management and poor personnel handling habits.It is recommended to strengthen measures such as cleaning and disinfecting facilities,strengthening personnel training,and strictly implementing administrative penalties to improve the hygiene management level of the catering industry.