太原市餐饮业凉菜间卫生现状与对策  

Health Status of Cold Dish Rooms in Taiyuan Restaurant Industry and Countermeasures

作　　者：续晓生 张信号 

机构地区：[1]太原市食品药品稽查队,山西太原030006

出　　处：《山西职工医学院学报》2015年第1期52-56,共5页Journal of Shanxi Medical College for Continuing Education

摘　　要：目的:查找太原市餐饮业凉菜间的卫生薄弱环节,为加强食品安全、科学管理餐饮业提供有针对性的措施和建议。方法:随机抽查太原市50家餐饮单位凉菜间,检查其基本卫生设施配置及使用情况、基本卫生状况、卫生管理、从业人员个人卫生状况,三种餐饮单位各项指标的比较用χ2检验以及χ2分割法。结果:凉菜间总体卫生状况尚可,特别是大型餐饮单位凉菜间,总合格率达到96.82%;但中、小型餐饮单位凉菜间还存在许多问题,总合格率分别为78.02%和61.53%。结论:建立餐饮单位食品安全培训制度和卫生状况公示制度,进一步规范食品安全管理工作,实施危害分析与关键控制点体系,加大行政执法力度是改善餐饮业卫生状况的重要措施。Objective ： To provide targeted measures and recommendations for strengthening food safety and administrating scientifically by means of finding out the cold dish rooms sanitary weaknesses in Taiyuan restaurant industry. Methods ： 50 catering units dish in Taiyuan were checked randomly in its basic configuration and usage of sanitary facilities, basic sanitary conditions, sanitary management, and the personal health practitioners, compared to the rate of three indicators with X^2 test method X^2 partition method to do multiple comparisons among groups rate. Results： The overall sanitary status was optimistic, especially for the large dish catering units, and a total qualified rate was 96.82% ;however, there were still many problems among small dish catering units, while the total qualified rate was respectively 78.02% and 61.53% respectively. Conclusion： There is no doubt that it is essential to establish the food safety training system and public health system for catering units to further standardize the management of food safety, carry out hazard analysis and critical control point system, increase law enforcement efforts. These important measures will benefit the improvement of the sanitary condition of the catering services.

关 键 词：餐饮业 凉菜间 卫生现状 对策 

分 类 号：R155.5[医药卫生—营养与食品卫生学]