摘要
目的 了解芝山区餐具消毒的卫生状况。方法 对2 0 0 1～2 0 0 3年芝山区餐具消毒监测资料统计分析。结果 餐饮业的规模(大型、中小型和摊点合格率分别为88.68%、86.5 7%和44 .3 5 % )以及季度(1、2、3、4季度合格率分别为87.87%、79 .49%、83 .45 %、80 .5 8% )的不同是影响餐饮业消毒效果的主要因素;不同种类的餐具,消毒的合格率有显著性差别(合格率最高为杯子94.48% ,最低为菜碗65 .10 % )。结论 应针对不同的规模、季度、餐具种类分别采取不同的防制措施。
[Objective] To learn the hygienic status of tableware sterilization in Zhishan District. [Methods] Statistic analysis was made on the data collected from tableware sterilization surveillance. [Results] The eligible rate of large catering trades, medium and small catering trades and stalls were 88.68%, 86.57% and 44.35% respectively; the eligible rate in the four quarters of the year were 87.87%, 79.49%, 83.45% and 80.58% respectively; the trade scale and quarter were the two main factors that affect the sterilization effect; significant difference was found in the eligible rate among different types of tableware. [Conclusion] Different preventive measures should be taken according to different scales, quarter and tableware types in order to improve the eligible rate of tableware sterilization.
出处
《职业与健康》
CAS
2005年第4期543-544,共2页
Occupation and Health
关键词
餐具消毒
合格率
监测
Tableware sterilization, Eligible rate, Surveillance
