In a guest house to test the kitchen utensils, meals and staff hands, obtain sample parts, the total number of bacteria exceeded the standard rate of coliform bacteria, especially the high rate of kitchen utensils exceeded the standard, at a lower level of hygiene, is not conducive to past meals The official health table. The coliform contamination of this survey is more serious, especially in the kitchen utensils.
The reason is that first, the chef's hygiene quality is not high, and the hygiene habits are not good. According to statistics, there is no such thing as washing hands and habits before and after meals. This bad habit is the main cause of coliform contamination. The layout of some kitchens is unreasonable, and it does not meet the requirements of “one-stop productionâ€. The third pollution, the cleaning method is not correct.
Some units use "one pot of water to clean", the order is the first tableware and then the kitchen utensils, after washing, no more flushing, bleaching, directly into the disinfection cabinet. According to the survey, the daily use of alcohol to sterilize the chopping board, the proportion of raw and cooked chopping boards mixed.
It is recommended to increase health supervision. Health and epidemic prevention agencies at all levels should increase supervision, conduct health monitoring and health guidance from time to time, and regular health checkups should be no less than once a year. Carry out professional training, strengthen health education, and carry out health knowledge training in various forms such as lectures, video and field guidance according to actual conditions, improve the quality of food and beverage practitioners, and get certified and regularly monitor and evaluate.
Improve sanitation facilities, improve the health system, and further improve the sanitation facilities such as water supply, cleaning, disinfection and drainage, and establish a sound system.
When cleaning the kitchen utensils, it is “one flush, two washes and three disinfectionsâ€. Should be done, kitchen utensils and meals should be cleaned, not disinfected, not returned, indoors are not clean, diving buckets are not cleaned, screens are not closed, fly-proof cover is not tight, and the management personnel do not leave "seven do not go" .
Renovation, new canteens and restaurants should meet the hygiene requirements and meet the “one-stop-one-out†standard. Reasonable layout, separate from raw and cooked, to prevent cross-contamination, to set up cold rooms, to achieve "five specialties", that is, "special room, special personnel, special disinfection, special refrigeration, special equipment."
Air Force Beijing Guest House kitchen utensils microbiological test results sample test several pieces of bacteria total coliform group qualified number of pieces exceeding the standard number of over-standard rate qualified number of pieces exceeding the standard number of over-standard rate one day, one inside one gas day, bitter, , white ç‚Š kitchen utensils and food utensils hand double.
Biodegradable Pad,biodegradable sanitary pads, natural sanitary pad,women sanitary pad,cotton sanitary pad
FOSHAN NICEDAY SANITARY PRODUCTS CO.,LTD , https://www.nicedayherbal.com