【摘要】：目的 :了解駐穗部隊賓館、招待所熟食間衛(wèi)生狀況 ,進一步搞好衛(wèi)生監(jiān)督工作。方法 :現(xiàn)場檢查 16間熟食間基本衛(wèi)生情況 ,并對熟食器具和空氣采樣檢測。結(jié)果 :16間熟食間中11間有預(yù)進間 ,最大的 7m2 ,最小的 0 .2 5m2 ;操作間最小的 2 .5m2 ;僅 6間有洗手池 ,10間有消毒盆 ;5 0 %的熟食間未安裝紫外線燈和空調(diào) ,2間無換氣設(shè)備 ;35名工作人員僅 3人接受過制作燒臘或一般廚師培訓(xùn) ;熟食刀合格率為 5 7.1% ,抹布和砧板兩項指標(biāo) 35件樣品僅 1件合格 ;空氣衛(wèi)生指標(biāo)參照國際標(biāo)準(zhǔn)提案 ,2間達到Ⅲ級 ,2間Ⅱ級 ,其余為Ⅰ級。結(jié)論 :熟食間的衛(wèi)生狀況、基礎(chǔ)設(shè)施以及人員培訓(xùn)工作方面都存在一些問題 ,有待進一步改進。建議盡快制定軍隊熟食間衛(wèi)生標(biāo)準(zhǔn) ;開展熟食制作衛(wèi)生培訓(xùn)工作 ;進一步改善工作環(huán)境 ,同時提出了改進熟食間空氣和熟食砧板的具體消毒方法。
[Abstract]:Objective: to understand the hygienic condition of cooked food in guesthouses and guesthouses of troops in Guangzhou. Methods: the basic hygienic condition of 16 cooked food rooms was checked on the spot, and the cooked food utensils and air were sampled and detected. Results among the 16 cooked food rooms, 11 had preentry, the largest 7m2 was 0.2m2.The smallest was 2.5m2. Only 6 washing basins, 10 cooked food rooms with disinfectant basin, 50% cooked food rooms without ultraviolet light and 2 air exchange equipment, only 3 workers had received training in meat roasting or general cooking. The qualified rate of cooked food knife was 57.1%, only one sample of 35 samples with two indexes of rag and cutting board was up to 57.1%, and 2 samples of air hygiene index reached grade 鈪，

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