摘要
目的 了解中国铁路成都局集团有限公司重庆疾病预防控制所辖区(以下简称“辖区”)各单位餐(饮)具卫生状况和存在的问题,探讨其主要影响因素,为今后开展食品卫生工作提供依据。方法 按照《食品安全国家标准消毒餐(饮)具》(GB 14934—2016)要求,对辖区各单位消毒后餐(饮)具卫生质量进行抽样检测,采用SPSS 20.0软件进行χ^(2)检验。检验水准α=0.05。结果 2019—2022年随机抽样检测的餐(饮)具样品共计3 200件,消毒效果合格3 091件,不合格109件,合格率96.59%。其中,各年度消毒效果差异有统计学意义(χ^(2)=21.279,P<0.001),合格率先上升后降低;各季度间消毒效果差异有统计学意义(χ^(2)=60.679,P<0.001),第3季度消毒效果较低;不同类别单位餐(饮)具消毒效果差异有统计学意义(χ^(2)=59.100,P<0.001),各类系统餐(饮)具消毒效果合格率差异有统计学意义(χ^(2)=117.860,P<0.001),车间食堂和车站系统消毒效果合格率均较低;不同类型餐(饮)具消毒效果合格率差异有统计学意义(χ^(2)=14.570,P=0.006)。结论 辖区各单位餐(饮)具消毒效果合格率较高,卫生质量总体状况良好,应继续加大对站车单位的监督检查和指导力度,盯紧第3季度,落实食品安全风险控制措施,守牢铁路食品安全底线。
Objective To understand the sanitary status and existing problems of catering utensils in various units under the jurisdiction,and to explore the main influencing factors,so as to provide basis for future food hygiene work.Methods According to GB 14934-2016 National Standard for Food Safety,the disinfection effect of catering utensils in all units were monitored and analyzed Sampling and testing of hygienic quality of tableware after disinfection,Chi-square test was used by SPSS 22.0 software.Inspection levelα=0.05.Results From 2019 to 2022,a total of 3200tableware samples were inspected,3091 of which were qualified for disinfection and 109 were unqualified,with a qualification rate of 96.59%.Among them,the difference of disinfection effec in each year was statistically significant(χ^(2)=21.279,P<0.001),and the qualified rate increased first and then decreased.There was a statistically significant difference in disinfection effect between quarters(χ^(2)=60.679,P<0.001),and the disinfection effect in the third quarter was relatively low The difference in disinfection efficacy of catering utensils in different types of units was statistically significant(χ^(2)=59.100,P<0.001),and the difference in the qualified rate of disinfection efficacy of catering utensils in various systems was statistically significant(χ^(2)=117.860,P<0.001).The qualified rate of disinfection efficacy of workshop canteen and station system was low.There was a statistically significant difference in the qualified rate of disinfection efficacy of different types of tableware(χ^(2)=14.570,P=0.006).Conclusions The disinfection effect of catering utensils in al units guidance of station and units,keep an eye under the jurisdiction is generally good,we should strengthen the supervision,inspection and train on the third quarter,implement food safety risk control measures,and keep the bottom line of railway food safety.
作者
龙隆
何世军
胡成
杜丽
黄森虎
LONG Long;HE Shijun;HU Cheng;DU Li;HUANG Senhu(Chongqing Institute for Disease Control and Prevention of China Railway Chengdu Bureau Group Co.,Ltd.,Chongqing 400014,China)
出处
《职业卫生与病伤》
CAS
2023年第6期362-366,共5页
Occupational Health and Damage
关键词
铁路
餐(饮)具
消毒效果
railway
tableware
disinfection effect
