Investigation On Tableware Health Status Of Catering Industry In Jiangyin

【Objective】This study aims to find out tableware disinfection methods and effectsin catering services of Jiangyin, provide basic data for continuously improving thedisinfection effect and increasing qualified rate of tableware.【Methods】Survey of disinfection method was according to the "sanitary standardfor food&drink tableware disinfection"(GB14934-1994), special slip for rapiddetection of coliform group was used to determine coliform bacterial of1454tableware in207catering units, then disinfection effectiveness was assessed andanalyzed.【Results】Qualified rate of tableware disinfection showed differences in variousmonths a year, May, July and September decreased significantly; differences alsoexisted in different jurisdictions, urban-rural fringe such as Qingyang lower thanothers. Although centralized cleaning has a good efficacy in disinfection, it only takes6.76%in catering units which is not prevalent; dishwasher reachesgood disinfection effect but coverage rate is low; due to ineffective drug disinfectionhas been eliminated. Small container such as chopsticks and dish, showed a pooreffect of disinfection. Nearly half of the restaurants（48.8%）have equipped withdisinfection cabinet. Qualified rate of tableware disinfection is lower insmall-scale catering units.【Conclusion】Tableware hygiene of food service industry is not very satisfactory inJiangyin. It should strengthen random inspection and improve qualified rate.Concretely advices as follow: use tableware disinfection which is offered by reliablecatering centralized sterilization units in small-scale catering units; promote usingdisinfection equipment with higher automation in large and medium-sized cateringunits; strengthen supervision and management, improve the tableware disinfectionqualified level of food service industry.