Study On Disinfection Status And Intervention Effect Of Tableware In Wujiang

Objective:To understand the hygienic status and disinfection quality of catering utensils in wujiang by the baseline surveys, and analyze the main influence factors on the disinfection quality of tableware, then put forward some appropriate intervention measures. TO explore an economic and effective management mode through the intervention effect evaluation; and provide the theoretical basis and data support for the supervising policies of catering utensils in our city.Method:This project is composed by two parts of the baseline survey and intervention effect evaluation. The baseline survey included site investigation and sample detecting. The site investigation is divided into two parts which were the investigation on disinfection status of restaurant tableware and consumers’opinions on the supervision of tableware disinfection. The investigation object of the front part were large, medium and small restaurants in wujiang urban, we random sampled75large,125medium,175small restaurants and18school canteen by using stratified sampling method. We designed the site survey form according to Food safety operation specification for Catering, and survey six aspects of the basic situation, health management, personnel management, disinfection places, facilities and equipment, monitoring frequency through site inspection, consultation and viewing data, and tested the disinfected tableware of the intervention units. The investigation object of the latter part were the consumers eating in the intervention units, we sampled two consumers each restaurant and investigated them the complacence on the health status of tableware disinfection and opinions on the supervision. The intervention study include intervention implementation and intervention evaluation, We choose two types of restaurants whose tableware qualified rates were lower as the intervention object, then put forward the intervention measures according to the baseline surveys and advanced them, then evaluated the health status, disinfection quality and consumers’ complacence again after Intervention.Result:(1) the baseline survey:①four tableware disinfection methods are mainly used in our city, they are integrated dishwasher, steam sterilization, high-temperature electronic disinfecting cabinet, chemical disinfection;②results of the investigation on disinfection status of restaurant tableware:139(35.3%) units’ health management,358(58.6%) disinfection personnel,209(53.1%) units’ disinfection places,300(76.3%) units’facilities and equipment,198(64.9%) units’ monitoring frequency meet to the requirements;③the total pass rate of tableware was81.2%, and the pass rate of school canteen(95.5%) higher than large restaurant(90.0%), the large restaurant higher than medium (78.2%)and small restaurants(78.2%);④the satisfaction degree of consumers on the health status of tableware disinfection was66.0%.(2)Results of intervention:we implemented intervention measures on300medium and small restaurants,17restaurants use centralized disinfection tableware after intervention, results of the investigation on disinfection status of the rest283restaurant tableware:①258(91.2%) units’ health management,347(88.5%) disinfection personnel,229(80.9%)units’ disinfection places,262(92.6%) units’ facilities and equipment,283(100%) units’ monitoring frequency meet to the requirements;②the pass rate of tableware was89.9%;③the satisfaction degree of consumers on the health status of tableware disinfection was92.0%.Conclusion:From the baseline survey results, the health status of school canteen and large restaurant tableware were better, the pass rate of tableware were higher, accordingly, the health status of the medium and small restaurants were worse, these two types of catering industry had many problems in health management, personnel management, disinfection places, facilities and equipment, monitoring frequency, and these problems eventually caused the lower pass rate of tableware and the satisfaction degree of consumers. We put forward the intervention measures according to the baseline surveys and perform them in300medium and small restaurants, the middle and small restaurant is greatly improved in health management, personnel management, disinfection places, facilities and equipment, the pass rate of tableware and the satisfaction degree of consumers is also greatly improved. This study verified the effectiveness of supervision mode of "enlarge the propaganda way, the introduction of publicity system, promote enterprise self-discipline, Strengthen training, increase the monitoring frequency" and provided scientific basis for our city tableware supervision.