部队餐饮单位食品卫生监督检查量化评分表的设计  

DEVELOPMENT OF QUANTITATIVE SCORING TABLE OF FOOD SAFETY SUPERVISION FOR MILITARY CATERING UNITS

作　　者：靳连群 刘雪林 袁正泉 孙如宝 王强 张传福 刘治平 李帅锋 范顺良 

机构地区：[1]解放军疾病预防控制所,北京100071

出　　处：《解放军预防医学杂志》2013年第4期305-309,共5页Journal of Preventive Medicine of Chinese People's Liberation Army

基　　金：军队医药卫生科研基金(No.06Q082);保健专项科研课题(No.12BJZ30)

摘　　要：目的设计《部队餐饮单位食品卫生监督检查量化评分表》,为全军食品卫生监督检查提供量化评价依据。方法依据国家和军队法律法规,以前期卫生监督工作为基础,设计本评分表,并通过模拟现场试用和不同类型餐饮单位试用评价其有效性、适用性。结果评分表涵盖部队餐饮单位食品卫生安全管理要素,包括每个关键环节的具体卫生要求,将抽象法律条款转化为具体的评价条目和分值;经过试用与分析,证明其有明显的有效性和适用性。结论该量化评分表不仅可作为部队餐饮单位现场监督检查、发现食品安全问题的依据,同时可作为各单位落实食品卫生管理要求的有效工具。Objective To develop a quantitative scoring table of food safety supervision for military catering u- nits, so as to provide the basis for quantitative evaluation for food hygiene supervision and inspection in PLA. Methods Based on the state and military laws and regulations, as well as the first hand experience in previous work, the table was designed and developed. Then its validity and applicability were evaluated through trials in either simulated fields or dif- ferent types of catering units. Results The table covered all essential elements that engaged in the food hygiene safety management of military catering units. It translated the slangy and lexical legal terms into some specific evaluations of entries and scores. After trials and analysis, it was proved to be a valid and applicable hygienic evaluation tool. Conclu- sion Tile table is the basis for food hygiene supervision and inspection for military catering units. It can also be used as an effective tool for various catering units to implement their management in a standard way.

关 键 词：部队餐饮单位 食品卫生监督 量化分级管理 

分 类 号：R115[医药卫生—公共卫生与预防医学]