2015—2018年某铁路地区餐具消毒检查结果分析
|
摘要
分析2015—2018年某铁路地区餐具7类600件样品的抽检结果数据,根据各类型餐具消毒过程中涉及的食品安全问题,识别关键控制点。结果表明,7类餐具抽检不合格为58件(9.7%),总体情况良好;影响餐具消毒效果的3个主要问题为消毒前餐具清洗不彻底、消毒方法操作不规范、消毒后储存不当。分析得出关键控制点5个,分别为餐具清洗、化学消毒剂浓度及消毒时间、电子消毒柜温度及消毒时间、蒸汽消毒温度及消毒时间,以及餐具储存保洁不当二次污染。最后,提出应正确掌握消毒方法、集中监管力量对关键点进行重点控制。
This paper analyzes the sampling data of 600 samples of 7 categories of tableware in a railway area from 2015 to2018, and identifies the key control points according to the food safety issues involved in the disinfection process of various types of tableware. The results showed that 58 pieces(9.7%) of 7 kinds of tableware failed the random inspection, and the overall situation was good. The three main problems affecting the disinfection effect of tableware are incomplete cleaning of tableware before disinfection, nonstandard operation of disinfection methods and improper storage after disinfection.The analysis shows that there are five key control points, namely tableware cleaning, concentration and disinfection time of chemical disinfectants, temperature and disinfection time of electronic disinfection cabinet, steam disinfection temperature and disinfection time, and secondary pollution caused by improper storage and cleaning of tableware. Finally, it is suggested that disinfection methods should be mastered correctly and supervision should be concentrated to control key points.
This paper analyzes the sampling data of 600 samples of 7 categories of tableware in a railway area from 2015 to2018, and identifies the key control points according to the food safety issues involved in the disinfection process of various types of tableware. The results showed that 58 pieces(9.7%) of 7 kinds of tableware failed the random inspection, and the overall situation was good. The three main problems affecting the disinfection effect of tableware are incomplete cleaning of tableware before disinfection, nonstandard operation of disinfection methods and improper storage after disinfection.The analysis shows that there are five key control points, namely tableware cleaning, concentration and disinfection time of chemical disinfectants, temperature and disinfection time of electronic disinfection cabinet, steam disinfection temperature and disinfection time, and secondary pollution caused by improper storage and cleaning of tableware. Finally, it is suggested that disinfection methods should be mastered correctly and supervision should be concentrated to control key points.
引文
[1]陈永昌,钱红芬.铁路餐饮服务单位实施食品安全风险管理的体会[J].铁路节能环保与安全卫生,2013,3(4):199-201.
[2]杨鸿鹏.铁路沿线餐饮服务工作安全风险的辨识和管控[J].现代国企研究,2018(2):93-94.
[3]蔺春雷,柳武英,侯娟.铁路辖区餐饮单位剩余食品处理状况调查分析[J].铁路节能环保与安全卫生,2018,8(5):256-259.
[4]刘银娣,张宁.铁路旅客列车互联网订餐食品安全管理探究[J].食品安全导刊,2018(21):28.
[5]李遂勤.郑州铁路地区餐饮具消毒状况调查[J].中国卫生检验杂志,2010,20(11):2925-2926.
[6]陶火宝.铁路餐(饮)具卫生消毒效果调查分析[J].安徽预防医学杂志,2007(2):151,154.
[7]万爱玲.旅客列车餐饮具及食品容器消毒抽检结果分析[J].公共卫生与预防医学,2012,23(1):108-109.
[8]韩冰,陈秀香,王秀玲. 2002年章丘市城区不同规模餐饮单位食(饮)具消毒效果调查[J].预防医学论坛,2007(1):87.
[2]杨鸿鹏.铁路沿线餐饮服务工作安全风险的辨识和管控[J].现代国企研究,2018(2):93-94.
[3]蔺春雷,柳武英,侯娟.铁路辖区餐饮单位剩余食品处理状况调查分析[J].铁路节能环保与安全卫生,2018,8(5):256-259.
[4]刘银娣,张宁.铁路旅客列车互联网订餐食品安全管理探究[J].食品安全导刊,2018(21):28.
[5]李遂勤.郑州铁路地区餐饮具消毒状况调查[J].中国卫生检验杂志,2010,20(11):2925-2926.
[6]陶火宝.铁路餐(饮)具卫生消毒效果调查分析[J].安徽预防医学杂志,2007(2):151,154.
[7]万爱玲.旅客列车餐饮具及食品容器消毒抽检结果分析[J].公共卫生与预防医学,2012,23(1):108-109.
[8]韩冰,陈秀香,王秀玲. 2002年章丘市城区不同规模餐饮单位食(饮)具消毒效果调查[J].预防医学论坛,2007(1):87.