部队餐饮单位食品卫生安全状况的横断面调查分析  

Cross-sectional status of food hygiene safety in troop catering units

作　　者：徐稳[1] 安代志[1] 孙如宝[1] 史云[1] 张灿[1] 王莉莉[1] 戚丽华[1] 王强[1] 刘雪林[1] 

机构地区：[1]军事医学科学院疾病预防控制所,北京100071

出　　处：《军事医学》2016年第8期657-660,共4页Military Medical Sciences

基　　金：军队后勤科研计划重点资助项目(BWS12J043)

摘　　要：目的了解部队餐饮单位的食品卫生安全现状,分析存在的主要卫生问题,以完善部队餐饮卫生保障体系。方法采用横断面问卷调查,结合现场查看和快速检测的方法,对全军选取的70家餐饮单位进行了调查。结果在70家部队餐饮单位中,主要以军队自管为主,占总体比例的70.0%,其次为社会化保障,占28.6%。办伙方式以团以上集约化办伙为主,占64.3%。在食品加工环节中,主要存在5个方面的卫生安全问题,包括:餐饮具清洗消毒不彻底、加工间结构布局不合理、加工环节交叉污染、原料采购与贮存不符合卫生要求以及内部卫生管理不规范。餐饮单位内部有检验人员的占44.3%,配备检测设备的占40.0%,设置食品检验室的占35.7%。结论部队餐饮单位中存在食品卫生安全隐患,应当从强化落实卫生制度、完善相关设备、增强人员食品安全意识、加强内部监督力度及建立健全奖惩机制进行整体改进。Objective To investigate the status of food hygiene safety in troop catering units,analyze the major problems,and to improve the service system of food safety in troops. Methods Seventy troop catering units were investigated by means of cross-sectional questionnaire surveys,on-site inspections and rapid detection methods. Results Among the 70 troop catering units,70. 0% were self-managed,and 28. 6% were run by civilians. From them,64. 3% of these units were centralized above the regimental level. Five main problems with food safety were found during food processing： uncomplete cleaning and disinfection of the tableware,irrational layout of processing rooms,co-contamination in the processing link,purchase and storage problems of raw materials,and sub-standard internal management of hygiene. 44. 3% of the catering units had inspection staff,40. 0% were equipped with inspection equipment,and 35. 7% had food inspection rooms.Conclusion There are potential hazards to food safety in troop catering units. The implementation of hygienic regulations should be strengthened,and food safety related equipment improved. In addition,staff＇ s awareness of hygiene should be enhanced,internal supervision should be strengthened,and the mechanism of rewards and punishments should be established.

关 键 词：部队 食品卫生 调查 

分 类 号：R821[医药卫生—临床医学]