Analysis of Disinfection Effect of Catering Food in Xinzheng Food Industry Wang Baoyan1, Qiao Guanglin1, Yan Yonghui2, Chen Shuwei (1. Xinzheng Health Comprehensive Law Enforcement Team, Henan Xinzheng 450 2. Xinzheng Health and Epidemic Prevention Station, Henan Xinzheng 450) To strengthen preventive health Based on the supervision and monitoring, we monitored the disinfection effect of the food industry in our city in 1995, 1998 and 2000 respectively. The results are reported below.
1 Materials and methods 1. 1 Materials selected by the Food Hygiene Supervision and Inspection Institute of the Ministry of Health, Nanjing Sanai Industrial Co., Ltd. food (drinking) with disinfection and health monitoring special coliform rapid detection paper method to detect coliforms.
1. 2 Methods Take out two pieces of this product, each piece of paper is infiltrated with 1 ml of sterile physiological saline, and immediately attached to the inner surface of each type of tableware that is randomly selected at the restaurant, each piece of tableware sticker two Zhang, 30 seconds later, removed and placed in the original sterile plastic bag. The test laboratory was placed in a 37 e incubator for 16 h 18 h. 1. The result was determined that the sampled paper was cultured for 16 h and 18 h, and if the paper was uniformly purple-blue, it was negative for the coliform, if the paper became yellow, and A red spot or flaky blush on a yellow background or a piece of paper with red spots on a purple-blue background, and a blush around it are all positive.
2 Analysis of results 2. 1 Overall situation Before 1995, the food hygiene supervision and management work in our city was not standardized. In 1995, the pass rate of tableware testing was only 63.
5. After the establishment, strengthen supervision and management, each catering unit has added cleaning facilities and improved disinfection and cleaning equipment. The pass rate of tableware testing has been greatly improved. The difference in the pass rate of tableware testing in 1995 and 1998 is very significant (X 1995 2000. The total pass rate of classified tableware test results was 82.
6 Only the food with a low pass rate is 74. 4. Comparing the food and other tableware and other tableware testing pass rate, the difference is very significant oily, not thoroughly cleaned, and affected the disinfection effect.
2. The relationship between disinfection and cleaning facilities and the qualification rate of catering equipment In 1995, the disinfection facilities of the catering establishments were incomplete or inoperative, and more chemical drugs or boiled disinfection were used. The washing pool was less, and there was no effective cleaning facilities to cause secondary pollution. After 1995, the establishment of the Health City, we put forward specific requirements for the catering industry: the implementation of the six-room system, dedicated to the disinfection room, large hotels (20 tables or more) using steam sterilization, the addition of stainless steel cleaning cabinet medium-sized hotels and Lishui Road night market The disinfection station uses large-scale electronic disinfection cabinets, and adds various medium-sized sealed cleaning cabinets to small restaurants and snacks. It uses medium-sized electronic disinfection cabinets, and various small-sized sealed cleaning cabinets or tableware cleaning and turnover boxes. In 1998, the pass rate of tableware disinfection reached 88.2, an increase of 24.7% over 1995.
2.3 The relationship between the operation norms and the qualification rate of catering equipment 1998 In 2000, strengthen the training of sanitation knowledge of sterilizers, strictly in accordance with: First, in addition to residue, two, alkaline water brush, three, clean water, four, disinfection, five, cleaning Program operation. And develop a strict system of washing, disinfection and cleaning. In 2000, the pass rate of catering inspections reached 89.7, which was an increase of 1.5 percentage points over 1998.
3 Discussion 3.1 The use of appropriate disinfection methods and the improvement of sanitation facilities are the basic conditions. Each eating unit selects the appropriate disinfection method according to its own size and the size of the passenger flow. The large-scale steam disinfection method is used, and the small-scale electronic disinfection is available. cabinet. At the same time, the disinfection and cleaning facilities should be coordinated with the passenger flow ratio to ensure sufficient disinfection and cleaning ability.
3. 2 disinfection personnel should strictly abide by the operating procedures, and the work of the disinfector directly affects the pass rate of the tableware. Even if the disinfection facilities of the eating unit are perfect, if the disinfector is not clean, the surface of the tableware is covered with oil, which directly affects the disinfection effect. When disinfecting, if the temperature, time, steam quantity is not well mastered or not operated according to the procedure, it will affect the disinfection rate of tableware. Therefore, it is necessary to strengthen the health training for disinfectors and strengthen management.
3. 3 Strengthen the regular hygiene supervision and focus on the disinfection of good food utensils such as vegetable piers, rags and kitchen knives to improve the quality of disinfection and hygiene of tableware.
=1 Ministry of Health Food Hygiene Supervision and Inspection Institute. Sanitary standard for food and drink disinfection = J.
China Food Hygiene Supervision, 1993, 2(3)B40.
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