Urumqi Tableware Disinfection Monitoring Result Analysis

Objective: Study of Urumqi catering units employees for the mastery of the knowledge of tableware disinfection and the status of the Urumqi catering units tableware disinfection, provide a reference basis for food service sanitation supervision work. Methods: Adopt the method of stratified sampling of catering units employees of tableware disinfection of knowledge questionnaire investigation; on the basis of food(drink) with disinfection health standards GB14934-1994, a random sample of Urumqi all kinds of catering units have all kinds of tableware disinfection or prepare for customers to use of coliform bacteria detection. Results: Urumqi city catering units employees of tableware disinfection knowledge knows rate was72.43%. University or above major in tableware disinfection knowledge than other education professionals, aware of knowledge about different education from employees of tableware disinfection difference was statistically significant(P<0.005); catering units employees aware of knowledge about tableware disinfection is higher than other types, aware of knowledge about different types of catering units employees of tableware disinfection difference was statistically significant(P<0.005); 3-5 years working fixed number of year staff aware of knowledge about tableware disinfection is higher than other fixed number of year, different working years catering units employees aware of knowledge about tableware disinfection difference was statistically significant(P<0.005); engaged in the management job personnel aware of knowledge about the tableware disinfection of higher than other jobs, different jobs catering units employees aware of knowledge about tableware disinfection difference was statistically significant(P<0.005). Tableware disinfection of the total in 2009-2013 percent of pass is 72.30%,fraction in 2013 is highest, in 2011 is lowest, different years tableware disinfection rate difference was statistically significant(P<0.005); cups, plates, spoons and chopsticks, small volume of tableware disinfection qualified rate is higher than the bulk of bowl, plate tableware, different kinds of tableware disinfection rate difference was statistically significant(P < 0.005); catering units disinfection tableware qualified rate is higher than other types of catering units, small catering units disinfection qualified rate of the lowest, different types of catering units disinfection tableware qualified rate difference was statistically significant(P<0.005); first, in the fourth quarter of tableware disinfection qualified rate is higher than the second and the third quarter, there was no statistically significant difference tableware disinfection qualified rate of different quarters(P < 0.005); concentrated disinfection tableware disinfection qualified rate is higher than themselves, the tableware disinfection rate difference was statistically significant(P<0.005); using different disinfection methods in disinfection effect of steam poison is best, followed by chemical disinfection effect, infrared ray disinfection effect of the worst, all tableware disinfection rate difference was statistically significant(P<0.005); tableware disinfection of different monitoring percent of pass is high to low in turn cleaning tank, table, disinfection cabinet, different monitoring tableware disinfection rate difference was statistically significant(P<0.005); cleaning measures of catering units qualified rate is higher than not cleaning measures of catering units, the qualified rate difference was statistically significant(P<0.005); Urumqi in catering units of food hygiene supervision and quantitative rating class A qualification rate is higher than class B and class C and not qualified rate of ratings, different quantitative rating food catering units between the tableware disinfection rate difference was statistically significant(P < 0.005).Conclusion: Learn from on-site questionnaire survey of Urumqi catering units from personnel of course of insufficient disinfection knowledge as a whole, different education, working years, jobs, and the different types of catering units have affected employees aware of knowledge about tableware disinfection. In Urumqi from 2009 to 2013 tableware disinfection monitoring effect analysis, 5 years of qualified rate is on the rise, but the overall qualified rate is still in a low level. Different kinds of tableware, different types of catering units, different quarter, different ways of disinfection and sterilization method, different monitoring sites and whether cleaning measures, food hygiene supervision quantitative rating and so on all have influence on the percent of pass of tableware disinfection. Through the survey, basic mastered the situation of Urumqi tableware disinfection, has been clear about the hygiene supervision and management of the key direction, key areas, food hygiene supervision departments should strengthen the supervision and management, disinfection of catering units practitioners to strengthen knowledge and food safety knowledge training, raise the level of food hygiene safety of the catering industry, ensure food safety of consumers.