2005年太原市部分餐饮单位食(饮)具消毒状况调查

[目的]了解太原市餐饮行业食（饮）具消毒工作中存在的问题，制定有效的管理措施。[方法]采用现况调查方法设计消毒情况调查表，由调查人员在调查现场填表。用大肠菌群快检纸片进行食（饮）具采样，并按说明进行大肠菌群检验。[结果]食品卫生专职管理人员配备及卫生知识培训率为大100．00％、中85．19％、小0，专职食（饮）具清洗消毒人员配置率为大100．00％、中85．19％、小0，卫生知识培训率为大31．25％、中28．00％、小0，消毒人员健康证持证率为大31．25％、中28．00％、小0，餐饮单位消毒设施设置率为大87．50％、中48．15％。小0，食（饮）具消毒率为大25．00％、中14．81％、小0，食（饮）具保沽柜设置率为大37．50％、中28．00％、小0，食（饮）具大肠菌群检验合格率为大37．50％、中28．00％、小0。[结论]大、中型餐饮单位食（饮）具卫生状况好于小型餐饮单位。

Investigation on the State of Sterilization of Tableware in Dietetic Units of Taiyuan in 2005

[Objective]To understand the existing problems on the sterilization of tablewares,in order to set up effective measures. [Methods]On the basisof cross-section study,questionnaire was used to carry out the investigation. The questionnaire was filled on-the-spot. Samples were collected with testpapers and coil group were tested according to the directions.[Results]100. 00% of the big restaurants,85.19% of the medium restaurants had full-time persons responsible for food hygiene, who were trained on hygiene knowledge, but there was no full-tlme person responsible for food hygiene and trained in small restaurants. 100. 00% of the big restaurants and 85. 19% of the midium restaurants had full-time persons responsible for tableware sterilization,but there was no full-time person responsible for tableware sterilization in small restaurants. 31.25% of the persons in big rastaurants and 28.00% of the persons in midium restaurants were tained on hygiene knowledge, but no one was rained in small restaurants. 31.25% of the persons in big rastaurants and 28. 00%% of the persons in midium restaurants had health certificates, but no One had health certificate in small restaurants. 87.50 % of the big and 48. 15% of the midium restaurants had equipments for sterilization,but there had no equipment for sterilization in small restaurants. Tableware sterilization percentage in big, midium and small restaurants was 25.00 %, 14.81 % .and 0 respectively. 37.50 % of the big and 28% in midium restaurants had cleaning cupboards, but no cleaning cupboard in small restaurants. The qualification rates of tableware tested for coil group in big,medium and small restaurants were 37.50%, 28.00% and 0. [Conclusion]The hygienic state in big and medium restaurants are better than that in small,ones.