發(fā)布時(shí)間：2018-03-26 03:19

  本文選題：餐具　切入點(diǎn)：消毒　出處：《蘇州大學(xué)》2013年碩士論文

【摘要】：近年來，我國(guó)餐飲服務(wù)行業(yè)發(fā)展迅速，隨之而來的食物中毒事故也呈上升趨勢(shì)。國(guó)家衛(wèi)生部發(fā)布的信息顯示：50%以上的食物中毒事故發(fā)生在餐飲服務(wù)單位。餐飲具是人們進(jìn)食的必需用具，飲食服務(wù)行業(yè)公用具不潔，細(xì)菌、病毒污染，可引起腸道傳染病的傳播和流行。但餐飲業(yè)衛(wèi)生管理重要環(huán)節(jié)的餐具消毒工作卻一直得不到餐飲業(yè)經(jīng)營(yíng)管理者應(yīng)有的重視，餐飲具消毒合格率低的現(xiàn)象比較普遍。通過對(duì)無錫市錫山區(qū)餐飲具消毒效果的調(diào)查分析，找出餐飲具消毒過程中存在的問題，從而預(yù)防食物中毒的發(fā)生。 本文通過對(duì)無錫市錫山區(qū)285家餐飲單位（大型餐飲19家，中型餐飲81家，小型餐飲185家）的消毒質(zhì)量進(jìn)行監(jiān)測(cè)與調(diào)查，以大腸菌群陰性判定為餐具合格。綜合分析餐飲單位的消毒效果，找出相關(guān)影響因素，從而為降低食源性疾患的發(fā)生率提供依據(jù)。 調(diào)查結(jié)果顯示，大、中、小型餐飲單位的餐飲具消毒合格率分別為92.10%、77.90%、64.27%（P=0.021），量化等級(jí)A、B和C級(jí)餐飲單位分別為98.57%、82.86%和61.04%（P0.01）。春、夏、秋、冬季合格率則分別為75.58%、56.77%、68.14%、79.51%（P0.01），因此餐飲單位的規(guī)模、量化等級(jí)和季節(jié)是影響餐飲業(yè)消毒效果的因素之一。在不同種類的餐具中,勺、碗、杯、盤和筷子的消毒的合格率依次為77.94%、71.97%、71.32%、65.92%和62.85%，除了碗杯、盤筷，其它不同餐具間有顯著性差別（P0.01）。為了提高消毒合格率，我們分析了不同的消毒方式，結(jié)果發(fā)現(xiàn)我區(qū)各餐飲服務(wù)單位化學(xué)消毒最常用,幾種消毒方式的消毒合格率從高到低依次是紅外線89.64%、蒸汽75.61%、煮沸73.43%和化學(xué)消毒58.25%（P0.01）。 調(diào)查發(fā)現(xiàn)：餐飲具消毒效果的差異，，還與餐飲服務(wù)單位負(fù)責(zé)人的重視程度、消毒硬件設(shè)施完備程度、消毒制度落實(shí)程度、消毒消毒專業(yè)人員業(yè)務(wù)能力相關(guān)。因此，應(yīng)進(jìn)一步明確監(jiān)管主體，提高餐飲服務(wù)單位負(fù)責(zé)人對(duì)餐飲具消毒工作的重視程度，加強(qiáng)衛(wèi)生知識(shí)培訓(xùn)，加大執(zhí)法力度，普及量化分級(jí)管理，推廣合格集中消毒餐飲具，切實(shí)提高消毒合格率，保證消費(fèi)者身體健康。
[Abstract]:In recent years, the catering service industry in China has developed rapidly. The resulting food poisoning accidents are also on the rise. According to information released by the Ministry of Health, more than 50 percent of food poisoning accidents occur in catering service units. Food and beverage appliances are essential for people to eat. The contamination of bacteria and viruses can cause the spread and prevalence of intestinal infectious diseases. However, the disinfecting of tableware, which is an important part of the hygienic management of the catering industry, has not been given the attention that the managers of the catering industry should attach to it. Through the investigation and analysis of the disinfection effect of food utensils in Xishan District of Wuxi City, the problems existing in the disinfection process of food utensils were found out, so as to prevent the occurrence of food poisoning. The disinfection quality of 285 catering units (19 large, 81 medium and 185 small) in Xishan District of Wuxi City was monitored and investigated. The disinfectant effect of food and beverage units was analyzed synthetically to find out the relevant influencing factors so as to provide the basis for reducing the incidence of foodborne diseases. The results showed that the qualified rates of disinfection of catering utensils in large, medium and small catering units were 92.107.90 and 77.90, respectively. The quantification grades of Anb and C were 98.572.86% and 61.04%, respectively. The qualified rates in spring, summer, autumn and winter were 75.5856.776.777.76.777.78.14m / 79.51p 0.01a, respectively, so the scale of the catering units was 75.5856.777.79.51p0.01a, respectively, and the qualified rates were 75.5856.776.777.78.14g / 79.51g / kg in spring, summer, autumn and winter respectively. Quantitative grades and seasons are one of the factors that influence the disinfection effect of the catering industry. In different kinds of tableware, the eligible rates of disinfection of spoons, bowls, cups, plates and chopsticks are 77.94 and 71.97 respectively, and 65.92% and 62.8552% respectively, except the bowl and dish chopsticks. In order to improve the eligible rate of disinfection, we analyzed different disinfection methods. The results showed that chemical disinfection was most commonly used in catering service units in our district. The qualified rates of several disinfection methods are infrared 89.64, steam 75.61%, boiling 73.43% and chemical disinfection 58.25% P 0.01. The investigation found that the difference of disinfection effect of food and beverage equipment is related to the attention of the person in charge of catering service unit, the degree of completeness of disinfection hardware facilities, the degree of implementation of disinfection system, and the professional ability of disinfection professionals. It is necessary to further clarify the main body of supervision, improve the degree of attention paid by the persons in charge of catering service units to the disinfection of catering utensils, strengthen the training of hygiene knowledge, strengthen law enforcement, popularize the management of quantitative and hierarchical management, and promote qualified centralized disinfection of food and beverage utensils. Improve the qualified rate of disinfection to ensure the health of consumers.
【學(xué)位授予單位】：蘇州大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2013
【分類號(hào)】：R187

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本文編號(hào)：1666104