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目的了解深圳市宝安区龙华街道餐具卫生消毒状况,为加强餐饮单位餐具消毒管理提供理论依据。方法按《食(饮)用具消毒质量卫生标准》(6B 14934-1994)对龙华街道2006—2008年餐饮单位的餐具的感官、大肠菌群进行监测。结果2006—2008年,3年共检测样品41 320份,合格34 572份,合格率83.37%。2006—2008年合格率呈逐年上升趋势,各年间比较,差异有统计学意义,P<0.05;2006—2008年,餐具合格率为第4季度>第1季度>第3季度>第2季度,各季度间比较,差异有统计学意义,P<0.05;大型餐饮单位>中型餐饮单位>小型餐饮单位,不同规模餐饮单位餐具消毒效果比较,差异有统计学意义,P<0.05;A级餐饮单位>B级餐饮单位>C级餐饮单位,各等级餐饮单位餐具消毒效果比较,差异有统计学意义,P<0.05;酒楼>西餐厅>集体食堂>普通餐厅,不同类别饮单位餐具消毒效果比较,差异有统计学意义,P<0.05。结论龙华街道餐饮单位餐具消毒合格率仍处较低水平,需加强监督监测;监督监测的重点环节是第2、第3季度,普通餐厅及C级餐饮单位。
Objective To understand the sanitation and disinfection of tableware in Longhua Street, Bao’an District, Shenzhen to provide theoretical basis for strengthening the disinfection management of tableware in catering units. Methods According to “Hygienic Standard of Disinfection Quality of Food and Beverage Appliances” (6B 14934-1994), sensory and coliform bacteria of catering units in Longhua Street in 2006-2008 were monitored. Results From 2006 to 2008, a total of 41 320 samples were detected in 3 years, 34 572 were passed, with a pass rate of 83.37%. From 2006 to 2008, the pass rate showed an upward trend year by year with a significant difference between years (P <0.05); in 2006-2008, pass rate of tableware was Q4> Q1> Q3> Q2, There was significant difference between the quarters, P <0.05; large catering units> medium catering units> small catering units, tableware disinfecting effects of different scale catering units, the difference was statistically significant, P <0.05; Class A catering units > Class B catering units> C class catering units, tableware disinfection at all levels of catering units, the difference was statistically significant, P <0.05; restaurant> Western restaurant> collective canteen> ordinary restaurant, tableware disinfection effect of different types of drinking units, The difference was statistically significant, P <0.05. Conclusion Longhua street catering units tableware disinfection pass rate is still at a low level, the need to strengthen supervision and monitoring; supervision and monitoring of key links is the second and third quarters, ordinary restaurants and C-level catering units.