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目的为保障铁路大型活动食品安全,探讨研究有效监督干预方法及其作用效果。方法选取接待大型活动单位作为观察研究对象,调查统计干预前后大型活动接待单位日常监督量化扣分缺陷项目及构成,采取“五步法”针对性干预措施,通过干预前后现场监督量化分级评分,进行比较评价。结果环境卫生、加工设备、工具卫生方面干预后缺陷率17.62%(37/210)比干预前的缺陷率27.62%(58/210)呈现有效下降(x~2=6.00,P=0.0143);加工操作、专间卫生方面干预后缺陷率6.89%(53/770)比干预前的缺陷率10.13%(78/770)呈现有效下降(x~2=5.21,P=0.0224);量化分级标化评分由干预前87.7%(1 449/1 650)增加至干预后的90.8%(1 499/1 650),变化明显(x~2=7.95,P=0.0048);干预以来接待大型活动未发生食物中毒和食品安全投诉。结论采取“五步法”干预控制影响食品安全的关键加工操作环节,可有效降低餐饮服务食品安全缺陷,使用量化分级评定表分析评估实际卫生水平和干预效果是一个循环提高的有效办法。
Aim To protect the food safety of railroad large-scale activities and to explore ways and effects of effective supervision and intervention. Methods The large-scale reception units were selected as observational subjects. Before and after statistical intervention, large-scale activities reception units were supervised daily to quantify and quantify the deficits. The “Five Steps” targeted interventions were adopted. Through the on-site supervision and quantification grading , For comparative evaluation. Results After the intervention, the defect rate of sanitation, processing equipment and tools was 17.62% (37/210) and the effective rate was 27.62% (58/210) before the intervention (x 2 = 6.00, P = 0.0143) After operation, the inter-departmental health intervention rate of 6.89% (53/770) was significantly lower than that of the pre-intervention rate of 10.13% (78/770) (x ~ 2 = 5.21, P = 0.0224) The change was significant (87.4%), from 87.7% (1 449/1 650) before intervention to 90.8% (1499/1 650) after intervention, with significant changes (x 2 = 7.95, P = 0.0048) And food safety complaints. Conclusion It is an effective way to improve the circulation efficiency by using the “five-step method” to control the key processing operations affecting food safety, which can effectively reduce the food safety deficiencies of food service. Using quantitative rating scale analysis to evaluate the actual health level and intervention effect is an effective way to improve the circulation.