【摘要】 [目的]了解火锅店空气卫生质量及从业人员卫生知识知晓程度现状,探讨改善空气质量、提高知晓程度的干预措施,为有关部门制定相应标准提供依据。[方法]从闵行区经营面积在100m2以上的火锅店中随机抽取36家,进行火锅店空气卫生质量干预及从业人员卫生知识培训,比较干预前后店内空气卫生质量及从业人员对室内环境卫生知识的认知水平,以评价干预效果。[结果]干预前后从业人员卫生知识问卷的答题准确率差异有显著性(P<0.01);火锅店空气卫生质量:干预前大堂风速、一氧化碳、二氧化碳合格率分别为27.8%、5.6%、8.3%,干预后分别为86.1%、66.7%、90.3%,干预前后差别均有显著性(P<0.01);干预前包房风速、一氧化碳、二氧化碳合格率分别为33.3%、11.1%、16.7%,干预后为80.6%、58.3%、75.0%,干预前后差异均有显著性(P<0.01)。[结论]卫生知识培训和一系列干预措施能显著提高从业人员的卫生知识认知程度,改善火锅店内空气质量。更多还原

【Abstract】 [Objective] To explore an intervention measure for better indoor air quality and higher level of knowledge about air hygiene for workers in chafing dish restaurants. [Methods] As an epidemiological experiment,random sampling of 36 chafing dish restaurants with indoor surface area over 100m² in Minhang district Shanghai city.Compare indoor air quality and level of knowledge of workers about indoor air hygiene in chafing dish restaurants before and after intervention. [Results] The rate of right answer for knowledge about indoor air hygiene increased remarkably（P<0.01）,and indoor air in those restaurants turned better significantly.Qualification rate increased in breeze speed（from 27.8% to 86.1%）,CO（from 5.6% to 66.7%） and CO₂（from 8.3% to 90.3%） after intervention（P<0.01）in the halls,Air qualification was also better in the insulations than before（P<0.01）. [Conclusion] The intervention measure is effective for better indoor air and increasing knowledge about air hygiene for workers in chafing dish restaurants.更多还原