摘要
目的分析影响餐饮具消毒合格率的因素,对餐饮具消毒后的污染因素实施人为干预并评价效果。方法用大肠菌群快速检测纸片检测,比较4种消毒方法对餐饮具的消毒效果;检测驻京10家餐饮单位的餐饮具经消毒、摆台后1 h、2 h、4 h和10 h的消毒合格率,分析擦拭、规范洗手和餐饮具存放环境等因素对消毒后餐饮具二次污染的影响,比较采取人为干预措施前后餐饮具合格率,评价干预效果。结果对餐饮具的最佳消毒方法为红外线高温消毒;餐饮具类型不同消毒合格率存在差异;随着摆台时间的延长,消毒后的餐饮具合格率逐渐降低。引起二次污染的主要因素为擦拭、规范洗手和餐饮具存放环境,实施从业人员卫生知识培训、规范洗手程序、取消餐饮具擦拭环节、每餐消毒餐布、采取规范的保洁措施等人为干预措施后,餐饮具合格率由85.68%提高到94.89%。结论消毒后餐饮具应及时使用或妥善存放,同时需加强从业人员卫生知识培训,规范工作程序。
Objective To analyze the reasons that affect the disinfection qualify rate of tableware,and carry out intervention on the pollution factors after tableware disinfection,and evaluate the effect of intervention. Methods Comparison of disinfection effects of four disinfection methods on tableware was conducted by using fast E. coli test paper. Evaluate the disinfection rate of tableware after 1 h,2 h,4 h and 10 h of disinfection in 10 catering units in Beijing. Analyze the effects of wiping,standard hand washing and tableware storage environment on secondary pollution of tableware after disinfection.Compare the pass rate of catering before and after human intervention measures,and evaluate the effect of intervention.Results The best disinfection method for tableware was infrared high-temperature disinfection. There were differences between the qualified rate of different types of tableware. With the extension of the table time,the pass rate of the tableware disinfection was gradually decreased. The main factors influencing secondary pollution were wiping,standardizing hand washing and tableware storage environment. After health knowledge training for practitioners,standardizing hand washing procedures,eliminating the wiping of tableware,disinfecting meals per meal,adopting standard cleaning measures and other human interventions,the pass rate of catering increased from 85. 68% to 94. 89%. Conclusion After disinfection,the tableware should be used in time and stored properly. At the same time,the health knowledge training of the employees should be strengthened,and the working procedures should be standardized to ensure the hygiene of the tableware.
作者
孟洋
王兴功
董德荣
张传福
MENG Yang;WANG Xing-gong;DONG De-rong;ZHANG Chuan-fu(Institute of Disease Control and Prevention of PLA,Beijing 100071,China)
出处
《中国消毒学杂志》
CAS
2018年第10期776-778,共3页
Chinese Journal of Disinfection
基金
军队后勤科研计划重点资助项目(BWS12J043)
关键词
大型餐饮单位
餐饮具
消毒
二次污染
干预措施
the large catering units
tableware
disinfection
secondary pollution
intervention measures
