食品卫生监督量化分级管理在餐饮业中的实践与分析  

Practice and Analysis on Qualified and Classified Management in Food Supervision

作　　者：张明忠 

机构地区：[1]孟州市食品安全委员会办公室,河南孟州454750

出　　处：《职业卫生与病伤》2015年第5期305-307,共3页Occupational Health and Damage

摘　　要：目的合理配置食品卫生人力资源,科学监督管理,增强各生产经营单位自律性,提高食品卫生监督水平和效能,为市民所关心的餐饮安全提供保障。方法采用标准分析比较法,对全市大中型餐饮单位实施食品卫生监督量化分级管理,对实施效果进行研究,采用统计软件分析对比结果,并对量化分级的科学性和可操作性进行探讨。结果餐饮业经营者自律意识明显加强,食品安全事故举报率降低,提高了食品卫生监督效率。结论科学的监督管理,对全面提高全市餐饮业卫生水平有重要促进作用,也使食品卫生监督管理人员更深得民心。Objective To reasonably allocate the food health human resource and scientifically conduct supervision management,strengthen the automaticity,improve the supervision level and effectiveness to insure thefood safety. Methods Standard analysis comparison method was adopted to analyze the comparison results and the scientificity and operability were discussed. Results The self-discipline awareness was apparently improved and the report rate of food safety event was decreased, and the food supervision efficiency was improved. Conclusion Scientific supervision management plays an important in improving the health level of catering levels in the city and become popular in the citizens.

关 键 词：食品卫生 量化分级 餐饮业 

分 类 号：R155.5[医药卫生—营养与食品卫生学]