吴江市餐具消毒现状调查和干预效果研究.pdfVIP

中文摘要 吴江市餐具消毒现状调查及干预效果研究 剩余283家餐馆餐饮具的卫生调查结果：①卫生管理符合要求的258家(91．2％)， 人员管理符合要求的347人(88．7％)，消毒场所符合要求的229(80．9％)，设施设 备符合要求的262家(92．6％)，监督频次符合要求的283家(100％)；②餐饮具的 合格率为89．9％；③消费者对餐饮具卫生状况的满意度为92．0％。 结论：从基线调查结果来看，吴江市学校食堂和大型餐馆餐饮具卫生状况较 好，餐饮具合格率比较高，而中小型餐馆卫生状况比较差，在卫生管理、人员管 理、消毒场所和设施设备等方面存在问题，以致中小型餐馆的餐饮具质量不高、 合格率相对较低，消费者对这两类餐馆的满意率也较低。根据基线调查提出干预 措施，对300家中小型餐馆开展干预研究，干预后，中小型餐馆在卫生管理、人 员管理、消毒场所基础条件、设施设备等方面均得到大幅度的改善，餐饮具的合 格率和消费者的满意度也得到大幅度提高。通过本次研究，干预措施“扩大宣传 ’途径、引入公示制度、促进企业自律、做好培训工作、加大监督频次”五驾并驱 的监管模式的有效性得到验证，为我市餐饮具的监管提供了科学依据。 关键词：餐饮具消毒卫生现状 监管模式 II 作 者：孙小咪 指导教师：马亚娜 Study on disinfection Status and Intervention Effect of Tableware in Wujiang Abstract Study on Disinfection Status and Intervention Effect of Tableware in Wujiang Abstract Objective：To understand the hygienic status and disinfection quality of catering utensils in wujiang by the baseline smweys，and analyze the main influence factors on the disinfection quality of tableware，then put forward some appropriate intervention measures．TO explore an economic and effective management mode through the intervention effect evaluation；and provide the theoretical basis and data support for the supervising policies of catering utensils in our city． Method：This project is composed by two parts of the baseline survey and interventioh effect evaluation．The baseline survey included site investigation and sample detecting．The site investigation is divided into two parts which were the investigation on disinfection status of restaurant tableware and consumers’opinions on the supervision of tableware disinfection．The investigation object of the front part were large，medium and small restaurants in wujiang urban，we random sampled 75 large， 1 25 medium，1 75 small restaurants and 1 8 school canteen by using stratified sampling method．We designed the site survey form according to Food safety operation specification fo，Catering，and survey six aspects of the basic situation，health management，personnel management，disinfection places，facilities and equipment