2015—2017年上海某区消毒餐饮具卫生状况监测及其影响因素

叶蕾; 孙金海

doi:10.19428/j.cnki.sjpm.2019.19289

2015—2017年上海某区消毒餐饮具卫生状况监测及其影响因素

叶蕾,
孙金海

Hygienic monitoring on sterilized dinning utensils and relevant influencing factors analysis in a district, Shanghai, from 2015 to 2017

YE Lei,
SUN Jin-hai

摘要

摘要:
目的了解上海市某区餐饮服务单位餐饮具卫生状况及消毒效果，探讨其影响因素，提出相应管理对策。
方法对2015—2017年某区餐饮行业、单位食堂、集体用餐配送单位的餐饮具进行采样检测。
结果3年内共采样送检4 149件，合格3 845件，合格率92.7%。不同年度的餐饮具检测合格率差异无统计学意义(χ²=3.02，P＞0.05)，不同季度的差异具有统计学意义(χ²=11.12，P＜0.05)，不同类型饮食服务机构的差异有统计学意义(χ²=52.25，P＜0.01)，不同消毒方式的差异有统计学意义(χ²=41.36，P＜0.01)，不同等级企业的差异有统计学意义(χ²=17.10，P＜0.01)。
结论2015—2017年某区餐饮具消毒合格率较高，但仍存在食品安全风险。建议今后要加强对合格率较低的企业的甄别、指导与监管，加大餐饮从业人员培训，加深对监督抽检成果的汇总、分析与利用。

Abstract:
MethodsSampling and testing of dining utensils was done for catering industry, collective canteen and boxed meal production enterprises in the district in 2015-2017.
ResultsA total of 4 149 samples were sent for inspection in total within 3 years, of which 3 845 were qualified, with 92.7% pass rate.There was no statistically significant difference in the pass rate of tableware in different years (χ²=3.02, P>0.05).The difference between different quarters was found to be with statistically significance (χ²=11.12, P < 0.05).The difference between different categories of catering institutions was too (χ²=52.25, P < 0.01), and also was the difference of different types of tableware sterilization (χ²=41.36, P < 0.01), and the difference of different levels of food enterprises(χ²=17.10, P < 0.01).
ConclusionIn 2015-2017, the disinfection rate of tableware in a district of Shanghai remains at a relatively high level, but there are still food safety risks in this regard.It is recommended to strengthen the screening, guidance and supervision of the enterprises with lower pass rate in sanitation, to increase the training of catering professionals and deepen summery, analysis and utilization of the inspection results.

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