我国食品安全现状与风险来源:以餐饮业为例  

Current food safety and risk sources in China: A case study of the catering industry

作　　者：罗兰[1] 安玉发[1] 张红霞[1] 古川[1] 

机构地区：[1]中国农业大学经济管理学院,北京100083

出　　处：《中国卫生政策研究》2013年第7期51-56,共6页Chinese Journal of Health Policy

基　　金：教育部哲学社会科学研究重大课题攻关项目(12JZD033);国家自然科学基金面上项目(71073159)

摘　　要：从我国餐饮业食品安全现状出发,以2001—2012年媒体披露的300起餐饮消费食品安全事件为研究样本,利用内容分析法和描述性统计分析法,从食品安全事件的发生地域、发生季节、食品种类、责任主体、发生原因5个方面,对餐饮业食品安全风险来源进行了分析。结果显示:食品安全事件的发生具有一定的区域性、时间性特征,肉制品的质量、个体经营者和人员环境不卫生是主要的风险来源。根据分析结果,提出了加强我国餐饮服务监管能力建设,加大餐饮行业风险关键点监管力度,完善餐饮单位量化分级管理,创新餐饮服务监管模式等政策建议。Based on the Food safety status of China＇s catering industry,the sources of food safety risks is analyzed. 300 food safety incidents that occurred between 2010—2012 were selected as the study samples. Content analysis and descriptive statistical analysis were adopted to analyze the incidents from five perspectives,including region, season,the types of food,the main responsibility and the causes. The results reveal that food safety incidents have certain regional and time-based characteristics. The quality of meat,individuals,and unsanitary environments are the main sources of food safety risks. Based on the results,the study proposes some suggestions including improving supervisory capabilities,intensifying supervision of risk sources,working to improve the quantitative classification management,and innovation in food service regulatory approaches in the catering industry.

关 键 词：餐饮业 食品安全 风险来源 内容分析 

分 类 号：R155.5[医药卫生—营养与食品卫生学]