江苏省餐饮具集中消毒单位调查及现状分析

Investigation and status analysis of centralized disinfection units for tableware in Jiangsu province

中文关键词:  餐饮具  集中消毒  监督管理

英文关键词:tableware  centralized disinfection  supervision

中文摘要:

      目的 调查江苏省内部分餐饮具集中消毒单位现状并分析。方法 采用整群随机抽样的方法, 选取江苏省内不同地区、规模的餐饮具集中消毒单位进行问卷调查, 调查结果采用Excel建立数据库并分析。 结果 在调查的112家餐饮具集中消毒单位中, 生产经营场所总面积<500 m2的65家, 占58.04%; 清洗消毒、成品包装间使用面积<300 m2的31家, 占27.68%。 清洗消毒餐具日产量<1万套的86家, 占76.78%; 使用餐饮具除渣清洗消毒一体机的92家, 占82.14%; 使用筷子清洗消毒一体机的有24家, 占21.43%; 使用高温远红外烘干机的有99家, 占88.39%; 使用全自动包装设备的有70家, 占63.6%。 对包装间操作台定期消毒的有73家, 占65.18%; 对包装间空气定期消毒的有76家, 占67.85%。在更衣间配备洗手设施的有76家, 占67.86%; 配备消毒设施的有40家, 占35.71%。结论 江苏省内餐饮具集中消毒单位以中小规模居多, 机械化程度较高。建议有关部门加快制定完善相关法律法规和技术规范, 加强监管, 鼓励发展行业协会, 保障餐饮消费安全。

英文摘要:

      Objective To investigate and analyze the current situation of centralized disinfection units of some tableware in Jiangsu province. Methods Using cluster random sampling method, total of 112 centralized disinfection units for tableware in different regions and scales in Jiangsu province were selected for questionnaire survey. The survey results were established using Excel and analyzed. Results Among the 112 centralized disinfection units for food and beverage surveys, 65 of the total production and operation sites were less than 500 m2, accounting for 58.04%. There were 31 units (27.68%) with a floor area of less than 300 m2 for cleaning and disinfection. In 112 units, the numbers of cleaning and disinfecting tableware daily output of less than 10000 sets was 86 units (76.78%). There were 92 units (82.14%) used tableware cleaning and disinfection equipment. There were 24 units (21.43%) used chopsticks cleaning and disinfection machine. There were 99 units (88.39%) used high temperature far-infrared dryer has. There were 70 units (63.6%) used automatic packaging equipment. There were 73 units (65.18%) performing regular disinfection of the operating table of the packing room and 76 units (67.85%) performing regular disinfection of the air in the packing room. There were 76 units (67.86%) equipping with hand-washing facilities in the locker room and 40 units (35.71%) equipping with disinfection facilities, accounting for 35.71%. Conclusion The centralized disinfection units for tableware in Jiangsu province are mostly small and medium-sized, with a high degree of mechanization. It is recommended that relevant departments speed up the formulation and improvement of relevant laws, regulations and technical specifications, strengthen supervision, encourage the development of industry associations, and ensure the safety of food and beverage consumption.