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目的通过对2010-2012年旅客餐车食品安全现状分析,对旅客餐车食品安全监管对策进行探讨。方法对2010-2012年兰州铁路卫生监督所在管辖区域内开展站车卫生监督检查现场制作的《旅客餐车卫生监督检查表》判定结果进行汇总统计,根据年度、列车运行状态、车底类型、不合格原因进行统计学分析。结果始发状态旅客餐车总不合格率为2.65%,低于途径运行状态旅客餐车25.18%的总不合格率(χ2=390.6,P<0.01);特快、直达与快速旅客餐车不合格率分别为4.43%、4.72%与8.21%,差异有统计学意义(χ2=6.10、8.93,P<0.05);而待加工与直接入口食品交叉污染、餐具洗净度不合格、食品无生产日期和保质期限分别占关键点构成比30.7%、23.3%和19.8%,是旅客餐车食品安全管理中主要的关键点。结论旅客餐车食品安全风险覆盖食品原料采购、加工制作、贮存销售全过程,监管重点应侧重运行途中旅客餐车管理,重点控制加工环节生熟交叉污染、餐具清洗和消毒,烹调作业标准化等方面。
Objective By analyzing the status quo of food safety of passenger car in 2010-2012, this paper discusses the food safety supervision measures of passenger car. Methods According to the summary results of the results of the “Passenger Car Hygiene Supervision Inspection Table” produced by the station car hygiene supervision and inspection site under the jurisdiction of Lanzhou Railway Health Supervision Center in 2010-2012, according to the annual, the running status of the train and the type of car bottom, the unqualified The reasons for statistical analysis. As a result, the total failed rate of passenger car was 2.65%, which was lower than the total failure rate of 25.18% for passenger car (χ2 = 390.6, P <0.01). The unacceptable rates of fast passenger car, direct passenger car and fast passenger car were (Χ2 = 6.10,8.93, P <0.05). However, there was no cross-contamination of food to be processed and direct importation, and the dishwashing degree was unqualified. The food had no production date and shelf-life Accounting for 30.7%, 23.3% and 19.8% of the key points respectively, are the key points in the food safety management of passenger food carts. Conclusions The food safety risk of passenger car covers the whole process of purchasing, processing, storing and selling food raw materials. The supervision should focus on the management of passenger car during the operation, focusing on the control of raw and cooked cross-contamination in processing, cleaning and disinfection of tableware, and standardization of cooking operations.