Investigation Of The Sanitary Condition And Analysis Of Some Influential Factors On Therestaurants Of ZhouKou City

Aim:The research is supposed to investigate the public health of the restaurants of ZhouKou City, and find out some of the main problems. Base on that investigation, we clarify some of the possible primary influential factors, in order to provide for supervision and improvement of the restaurants.Methods:Cross-section investigation was done in use of digital grades of hygienical inspection, and conformity rates and constitutive ratios of the good, common and poor restaurants were obtained. Then the items in the grades among the good, common and poor restaurants were compared. And then some possible influential factors, such as investigate the investment of the fixed assets, area, culture background and occupational of bosses, punishment in the past, and training of the managements, were analyzed to influence on the public health of the repast.Results:(l)The number of the restaurants in good sanitary condition is 285, and take up 23% of the total;those of the general and poor are 780 and 173, and the corresponding ratios are 63% and 14%.(2)The following are the items of low grades of conformity: (a)area: which is supposed to agree with customers, menu and reaching rules of public health, the total ratio of conformity is 79.7%;and the conformity ratio of good, general and poor restaurants is 98.2%,70.3% and 91.9% respectively, (b)operating tables, vessels and tools, which are used for processing meal and have significant marks from those used for'vegetables: the total ratio is 58.5%;and the ratio of the three classes is 92.6%, 51.9% and 31.8%. (c)depositing cabinets in the kitchens: 79.6%;and the ratio is 85.6%, 87.3% and 8.7%. (d)cleaning instruments, which is perfect in the preparing rooms, is 70.2%;and the ratio is 94.7%, 73.3% and 16.8%. (e)secondary storing rooms plus the primary: 30.0%;and the ratio is 41.1%, 31.3% and 6.4%. (f) mechanical ventilating instruments in the material storing rooms: 70.4%;and the ratio is 71.6%, 73.8% and 53.2%. (g)temperature showing instruments in the iceboxes, 62.6%;and ratio is 57.2%, 72.2% and 28.3%. (h)metal clamps used for preventing mouse below doors: 34.8%;and ratio is 49.8%, 31.3% and 26.0%. (i)metal bars in the exit of sewerage: 59.7%;and the ratio is 86.3%, 50.0% and 59.5%. (j)dressing rooms or cabinets: 51.8%;and the ratio is 90.5%, 43.8% and 23.7%. (k)washing and sterilizing instruments in the dressing room: 64.4%;and the ratio is 71.6%, 71.4% and 21.4%. (l)separated containers used for rubbish: 75.0%;and the ratio is 95.1%, 77.9% and 39.5%. (m)managing abandoned edible oil according to correlative rules: 76.6%;and the ratio is 81.4%, 80.1% and 52.6%.(3)Some of factors, including the investment of the fixed assets, area, culture background and occupational of bosses, punishment in the past, and training of the managements, and so on, have influence on the sanitary condition of the restaurants in some degree.