The analysis of the tableware test results from 2012 to 2014
Fan Yali
Abstract：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.
Keywords：tablewareinspectiondisinfection
Publication Date：2015-01-01
Online Publishing Date：2026-09-12(First online date of this platform, not the publication date of the document)
Pages：3( 35-37 )