广州市不同食品量化分级餐饮业食用油卫生管理状况的调查  

Survey on Hygiene and Management of Cooking Oil in Restaurants of Various Food Hygiene Classification in Guangzhou

作　　者：许斌[1,2] 李虹[1] 李丽[1] 武彪[1] 张珍真[2] 吕史维[2] 朱惠莲[2] 

机构地区：[1]广东省广州市越秀区疾病预防控制中心,广东广州510080 [2]中山大学公共卫生学院

出　　处：《实用预防医学》2009年第3期649-651,共3页Practical Preventive Medicine

基　　金：广州市越秀区科技局科技计划项目(2007-WS-012);广州市医药卫生科技项目(2007-YB-184);广东省医学科学技术研究项目(2008-A-589)

摘　　要：目的对广州市不同食品量化分级餐饮业的内部管理,餐饮用油来源、储存,每天潲水的产量和去向等方面进行广泛卫生学调查,摸清其卫生状况及危害,探索积极的预防措施。方法随机抽取不同食品量化分级餐饮店共110间,制定调查表格对其进行现场检查,将结果进行统计分析并加以比较。结果不同量化分级餐饮企业内部卫生管理状况、餐饮用油的来源及管理、潲水管理及回收方面,A级优于B级企业和C级企业,C级餐饮企业餐饮用油来源无法保证,潲水管理及回收不规范。结论必须加大对C级餐饮企业餐饮用油的监督、整治和执法力度。Objective To survey the hygienic condition, the internal management of catering trade, the source and storage of cooking oil, the everyday output and disposal of hogwash among restaurants of various food hygiene classification in Guangzhou, to investigate the relevant health risks, and to explore the effective solutions. Methods Altogether 110 res- taurants ranged from Level A to Level C in their food hygiene classification were randomly selected to conduct spot field inves- tigation, and the results of questionnaire survey were statisticallyanalyzed and compared. Results Level A restaurants performed better than Level B and Level C ones in the internal hygiene management, the source and management of cooking oil, the storage and disposal of hogwash. The cooking oil source and hogwash management were not guaranteed in Level C restaurants.＇ Conclusion The use of cooking oil in Level C restaurants calls for more strict supervision and monitor.

关 键 词：食品量化分级 餐饮业 餐饮用油 

分 类 号：R155[医药卫生—营养与食品卫生学]