集体用餐配送膳食食品安全地方标准的研制  

The Formulation of the Provincial Standard of the Delivery of Group Meal

作　　者：高湘陵[1] 贲智强[2] 赵素萍[1] 朱士新[2] 周宇扬[2] 姜玲 

机构地区：[1]江苏省卫生监督所监督一处,江苏南京210009 [2]江苏省昆山市卫生监督所 [3]江苏省南京市食品药品监督管理局

出　　处：《中国城乡企业卫生》2015年第4期7-9,共3页Chinese Journal of Urban and Rural Enterprise Hygiene

基　　金：江苏省食品安全标准制(修)订项目计划JSSPDB 2012-2002

摘　　要：目的研制集体用餐配送膳食食品安全地方标准,为集体用餐配送膳食生产单位及食品安全监管部门提供执行标准和规范依据。方法通过科学论证设定标准的适用范围、定义分类,以及关键危险因素、相应的食品安全指标限值、采样方法 ,结合集体用餐配送膳食加工制作过程中的关键控制点,确定加工操作规范,提出先进的食品安全管理措施与技术要求。结果研制的集体用餐配送膳食食品安全地方标准适用于批量生产的盒饭和桶饭,不适用于预包装食品。标准设定一级采样方案,检验样品一般为混合样,感官要求、膳食中心温度为交收检验项目,微生物设定了大肠菌群和常见致病菌。结论该项目分析了历年监督抽检、风险监测数据,开展了现场调研、抽样验证,广泛听取吸纳了各方面的意见,该标准是一部建立在食品安全风险评估基础上的地方标准。Objective To formulate Provincial Standard of the Delivery of Group Meal, and to provide normative basis for the group meal delivery units and food safety supervision department. Methods Through the scientific argument to set the applicable scope, definitions, classification, the key risk factors, as well as the corresponding value of food safety indicators for the standards, in combination with the key control points in the process of meal processing of the Delivery of Group Meal, to determine the processing practice, put forward advanced food safety management measures and the technical requirements. Results the formulated Provincial Standard of the Delivery of Group Meal, apply to the bento and the barrel meal, but not apply to pre-packaged food. The study used Level 1 sampling plan, and the inspection sample was commonly mixed. Sensory requirements, and dietary center temperature were used for delivery inspection items, and microbiology indicators included the coliform group and common pathogenic bacteria. Conclusions The project analysed the historical supervision and sampling data, and risk monitoring data, carried out field investigation, and sampling validation, and widely listened to all kinds of opinions, and the standard is an Provincial Standard established on the basis of food safety risk assessment.

关 键 词：集体用餐 配送 膳食 地方标准 研制 

分 类 号：R155.5[医药卫生—营养与食品卫生学]