2006年昆山市城区火锅店食品卫生调查  

Investigation on Food Hygiene in Chafing Dish Restaurant in Kunshan in 2006

作　　者：万绪坤[1] 李英哲[1] 李荷芬[1] 管愉[1] 

机构地区：[1]江苏省昆山市卫生监督所,江苏昆山215301

出　　处：《预防医学论坛》2008年第1期62-62,64,共2页Preventive Medicine Tribune

摘　　要：[目的]了解昆山市火锅餐饮业的卫生状况,为食品卫生监督管理提供科学依据。[方法]2006年12月对昆山市城区的39家火锅制售单位火锅加工过程的基本卫生状况、卫生设施设备、原料采购及其他辅料使用情况进行调查。[结果]城区共有39家火锅店,其中持有效卫生许可证33家,持证率84.62%。火锅从业人员共计650人,持有有效健康证524张,未取得健康证或过期126张,健康证持证率为80.62%。4家单位存在店内宰杀禽类动物的现象,占10.26%。调查发现火锅底料由总部配送或自制的32家,占82.05%。[结论]应采取切实有效措施,确保火锅食品安全。[Objective]To understand the sanitary condition of chafing dish restaurant in Kunshan, provide scientific basis for the management and supervision of food hygiene. [Methods]Investigation was conducted on sanitary condition of food processing, hygienic facilities, purchasing of raw materials and the usage of other materials in 39 chafing dish restaurants in Kunshan. [Results]Of the 39 chafing dish restaurants, 33 had hygienic license, accounting for 84. 62%. There were 650 employees engaged in the restaurants, 524 of them had heahh certificate, accounting for 80.62%. 126 of them had no health certificate or the certificate was overdue. Butchering poultry was found in 4 restaurants, aecounting for 10.26%. The base materials were provided by the general group or made by themselves, accounting for 82.05%. [Conclusion]Effective measures must be taken to ensure the safety of food hygiene.

关 键 词：火锅 食品卫生 

分 类 号：R155[医药卫生—营养与食品卫生学]