Catering Units Of Different Types Of Tableware Disinfection Studies Of The Effects And Costs

Objective:Catering Health One of the control points tableware disinfection,Different types of restaurants because of their own health management, Different environmental conditions and methods of sterilization, Disinfection are not the same. Tableware disinfection monitoring of food hygiene supervision and management of one of the main elements, Also the prevention of food poisoning caused by the dirty dishes main measures. It is a health oversight agencies in their areas of jurisdiction purposeful, planned, continuous, systematic collection, collation of data relating to food hygiene, Analysis and evaluation of the regional health quality and production activities of the health status,Provide the basis for the formulation of policy, and also to observe and evaluate the effectiveness of specific improvement measures and provide the basis for implementation.Tableware disinfection monitoring and influencing factors, The macro level can reflect the region's health conditions and trends, At the micro can be transmitted out the existence of certain health problems. It will make our food hygiene supervision and management to avoid the problem of blindness rule of thumb, Determination and action to make policy decisions more scientific.Methods:Stratified random sample of units on the five food samples were collected from tableware 1,000 copies,Various types of common tableware by 1000, Tableware disinfection methods to collect five samples were all 1000, Management at different levels according to food situation, Respectively, A-, B grade, C grade tableware catering units collected 1,000 samples, For detection of coliform bacteria. Sterilization methods on five different experiments were carried out six groups (A total of 150 dishes), Tableware 25 copies each, One fifth of each type of tableware, Tableware disinfection time was 10min,20 min,30 min,40 min,50 min,60 min. Each point in time are used coliforms quick check disk diffusion method taken after disinfection of tableware, Come to different disinfection methods respectively to ensure 100% sterilization effect the required minimum time.Results:Findings show that①catering units of different sizes tableware disinfection, Kindergarten canteen disinfection (96.3%) better than a large restaurant (89.5%), Large-scale catering units better than medium-sized catering units (80.2%) and school canteens (78.5%), The disinfecting effect of medium-sized catering units better than the small catering units (63.7%),X2= 155, p＜0.005, statistically significant differences;②tested different kinds of tableware, Chopsticks, spoons and other small pieces of tableware pass rate below the bowls, plates and other large utensils(Pass rate bowl91.3%, plate 88.5%, glass 77.0%, spoon76.9%, chopsticks 74.5%), X2=406.8, p<0.005, statistically significant differences;③restaurant tableware disinfection units are mainly used five, Disinfection are:boiling sterilization92.7%, steam sterilization 90.9%, chemical disinfection85.1%, ozone+UV+Intermediate temperature disinfection 82.8% ,electron temperature sterilization 73.2%, X2=185, P< 0.005, statistically significant differences;④different levels of units, tableware disinfection A-level pass rate from 88.8% to 70.4% B-class units were higher than the 53.1% C-level units. X2=309, P< 0.005 statistically significant differences;⑤five sterilization methods, an average of disinfection tableware, consumption charges are as follows:Temperature and ozone+UV+Intermediate temperature disinfection 0.0015 yuan, e-pasteurized 0.0059 yuan, steam sterilization 0.0104 yuan to 0.023 yuan chemical disinfection, disinfection is boiling 0.0504 yuan.Conclusion:(1) nursery canteen disinfection best, the worst of small catering units; (2) cups, spoons, chopsticks disinfection compliance rates lower than bowls, plates, bowls in which compliance rates; (3) steam and boiling sterilization effect is better than chemical disinfection and sterilization effect of e-disinfector; (4) different quantization levels tableware disinfection unit the highest pass rate of A-, B of second level units, C the lowest level units;(5) guarantee the time required for disinfection, Shortest time boiling sterilization, only 40 minutes, Followed by steam sterilization 50 minutes, The other three methods require 60 minutes, Tableware disinfection to ensure that the consumption cost comparison, Ozone+UV+Intermediate temperature disinfection is the lowest of the cost, Cost of 0.0015 yuan each;Cost of the highest is boiling. the cost of 0.0504 yuan each.