上海市熟食生产企业卫生现况及监督管理对策  

Analysis on sanitory situation of cooked food enterprises and countermeasures of supervision managment in Shanghai

作　　者：郑雷军[1] 徐晨[1] 姚玉君[1] 李洁[1] 

机构地区：[1]上海市卫生局卫生监督所,上海200031

出　　处：《上海预防医学》2003年第10期495-497,共3页Shanghai Journal of Preventive Medicine

摘　　要：[目的 ]　了解上海市熟食生产企业的卫生现况 ,提出进一步规范上海市熟食生产、销售行为的对策。　 [方法 ]　采用填写调查表和实地调研等方式对熟食生产企业进行调查 ,并收集近 2年来的熟食抽检资料 ,以GB2 72 6《酱卤肉类卫生标准》为评价依据 ,分析熟食合格率与生产企业卫生状况之间的关系。　 [结果 ]　上海市生产的熟食多采用散装形式 ,未完全实现贮存、运输、销售的冷链化 ,且熟食抽检合格率与其抽签地点、包装形式及冷链化情况有关。　 [结论 ]　应实施熟食的包装化及贮存、运输、销售的冷链化 ,并推进熟食生产良好操作规范 (GMP)和食品安全保证体系 (HACCP)Objective To understand the sanitory situation of cooked food enterprises in Shanghai,so as to put forward the countermeasures on standardization of production and distribution of cooked food. Methods Filling out questionnaire and survey on the spot was used for investigating the sanitory situation of cooked food enterprises. The data of cooked food tested during the last two years were collected to analyse the relationship between eligibility of cooked food and sanitory situation of enterprises. Results Most of the cooked food in Shanghai were in bulk and not under refrigeration when storing,transporting and selling. Moreover,the eligibility of cooked food were concerned with the packaging and refrigeration of the cooked food at the sampling spot. Conclusion Cooked food should be packed and refrigerated in the entire process. In addition,good manufacturing practice(GMP) and hazard analysis and critical control point(HACCP) should be implemented to improve the safty and quality of cooked food.

关 键 词：上海 熟食生产企业 卫生现况 监督 管理 对策 

分 类 号：F203[经济管理—国民经济]