CAJ | 학술논문

目的：通过食（饮）具检验结果分析，掌握食（饮）具消毒工作中存在的问题，以便有针对性地加强监管。方法按照市级食品安全风险监测的要求，随机抽取食（饮）具，采用发酵法进行消毒效果检验。结果2012年至2014年驻马店市食（饮）具消毒合格率均为82．31％，不同年份、不同种类的食（饮）具消毒合格率差异无统计学意义，第三季度合格率最低，采用物理消毒方法消毒的食（饮）具合格率高于化学法。结论加强食品安全监管，提高经营单位自我管理水平，强化人员培训，进一步做好消毒监测工作至关重要。
목적：통과식（음）구검험결과분석，장악식（음）구소독공작중존재적문제，이편유침대성지가강감관。방법안조시급식품안전풍험감측적요구，수궤추취식（음）구，채용발효법진행소독효과검험。결과2012년지2014년주마점시식（음）구소독합격솔균위82．31％，불동년빈、불동충류적식（음）구소독합격솔차이무통계학의의，제삼계도합격솔최저，채용물리소독방법소독적식（음）구합격솔고우화학법。결론가강식품안전감관，제고경영단위자아관리수평，강화인원배훈，진일보주호소독감측공작지관중요。
Objective To explore the existing questions in the disinfection by analyzing the data collected by the test results of tableware (and drink ware),so as to tighten up control accordingly.Methods According to the food safety risk monitoring requirements of the Zhumadian municipality,the samples of tableware were randomly selected to test the disinfection effect by means of fermentation.Results There was no statistical significance to do comparisons between different years or different types.From 2012 to 2014,the percent proficiency of tableware tests came to 82.31% and the third quarter was the lowest one. The tableware processed in physical method was better than the chemical one.Conclusion Tightening up food safety control, enhancing the management level of business units themselves,strengthening personnel training and disinfection monitoring was very important.