2001～2003年芝山区餐具消毒监测结果分析

目的了解芝山区餐具消毒的卫生状况。方法对2001～2003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％、86．57％和44．35％)以及季度(1、2、3、4季度合格率分别为87．87％、79.49％、83.45％、80．58％)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，以提高餐具消毒的合格率。

Surveillance on Tableware Sterilization in Zhishan District 2001～2003

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.