餐饮业原料的主要卫生问题分析与对策探讨  

Analysis on the major hygienic problems of raw materials used in catering and countermeasures

作　　者：戚积宏 刘洪德 孟妍 张志强[2] 李晓瑜[2] 徐亚南[2] 郭丽[3] 

机构地区：[1]辽宁省卫生监督所,辽宁沈阳110005 [2]卫生部卫生监督中心,北京100007 [3]山西省卫生厅卫生监督所,山西太原030045

出　　处：《中国卫生监督杂志》2007年第6期422-425,共4页Chinese Journal of Health Inspection

摘　　要：目的调查不同规模餐饮单位原料采购相关卫生问题,了解探讨存在的问题,为卫生政策的制定提供依据。方法采用多级分层随机抽样的方法抽取180家餐饮单位,以自行设计调查表调查其存在问题和控制措施。结果大型餐饮单位各种控制措施较好,小型餐饮单位最差(P<0.05);小型餐饮单位存在的食品原料卫生问题较多,主要问题是食用无标签的定型包装食品(主要为罐头类)和无为生产日期和保质期的定型包装食品等;按批次索证情况普遍很差;小型饭店食品贮存问题最严重。结论餐饮单位原材料采购过程中存在较多问题,可以通过制度调整、加强管理、组织培训等对策加以改善和解决。Objective：To find out problems on the raw material purchase about food sanitation by investigating all kinds of restaurants. Methods： The problems and control measures in these restaurants were investigated by the self - designed questionnarie. Results ： Some control measures in the good - sized restaurants were better than others （P 〈 0.05） ; there were problems on food sanitation in the small restaurants,and mainly was using prepackaged food without lables,production time, or guarantee period; it was difficult to check quarantine certificate or conformity certificate by lot in all restaurants. Conclusion：We can solve these problems by regulating rules, intensifying supervision, training buyer, et al.

关 键 词：食品卫生 原料采购 问题 对策 

分 类 号：R155[医药卫生—营养与食品卫生学]