包头市2009—2011年餐饮业餐具消毒状况分析  

Analysis of the disinfection conditions of utensils in the catering industry in Baotou City between 2009 and 2011

作　　者：高巍[1] 季丹萍[1] 关艳红[1] 

机构地区：[1]包头市疾病预防控制中心,内蒙古包头014030

出　　处：《现代预防医学》2013年第20期3878-3879,3885,共3页Modern Preventive Medicine

摘　　要：目的了解包头市餐饮单位餐具消毒状况,分析不同规模餐饮单位、不同季节及不同种类餐具的消毒效果,为进一步制定有效的管理措施提供依据。方法依据《食(饮)具消毒卫生标准》(GB14934-1994),采用纸片法对包头市餐饮单位的消毒餐具进行监测。运用SPSS12.0软件对监测结果进行统计学分析。结果餐饮业的规模以及季度的不同是影响餐饮业餐具消毒效果的主要因素,其中大中型餐饮单位餐具卫生合格率(分别为70.96%、62.50%)高于小型餐饮单位(59.00%),第四季度消毒合格率最高(73.54%)。不同种类的餐具消毒合格率差异有统计学意义(χ2=1 001.83,P﹤0.01)。结论包头市餐饮业餐具清洗消毒合格率逐年提高,但应进一步加强其卫生监督力度,特别是加大小型餐饮业的经常性卫生监督检查频次,同时加强对经营者的卫生知识培训。OBJECTIVE The aim of the study was to assess the disinfection of utensils in catering businesses in Baotou City and to analyze the effectiveness of disinfection of different types of utensils during different quarters of the year in catering businesses of different scales, so to provide a basis for the development of effective management measures. METHODS Dis- infected utensils in catering businesses in Baotou City were inspected using the slip method in accordance with the Hygienic Standard for Disinfection of Utensils （GB14934-1994）. The results were analyzed by using the SPSS 12.0 software. RESULTS Scale of the business and quarter of the year were the main influencing factors for the effectiveness of disinfection of utensils in the catering industry, among which hygienic compliance of utensils in large- and medium-sized catering businesses （70.96% and 62.50%, respectively） were higher than that in small catering businesses （59.0%）, and compliance was the highest in the fourth quarter of the years （73.54%）. A significant difference was observed in the compliance of different types of utensils （~ = 1001.83, P 〈 0.01）. CONCLUSION Compliance of cleaning and disinfection of utensils in catering industry in Baotou City has been improving over the years, but further reinforcing the supervision of public health, especially increasing the frequency of regular health inspection of small catering businesses and emphasizing the training on health and hygiene knowledge for catering business operators, is required.

关 键 词：餐饮业 餐具消毒 监测 分析中囱 

分 类 号：R155.65[医药卫生—营养与食品卫生学] R187[医药卫生—公共卫生与预防医学]