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目的了解集体食堂的食品卫生安全设施卫生学现况,降低食品安全风险。方法按餐饮业相关法律法规以及技术规范对18家集体食堂进行卫生学评价。结果选址阶段:食堂选址100%合格,总体布局、餐用具清洗消毒保洁设施、库房和食品贮存场所合格率均为72.2%,14家含备餐间的食堂,42.9%符合要求;竣工验收阶段:总体布局、库房和食品贮存场所均整改到位,餐用具清洗消毒保洁设施合格率94.4%,备餐间合格率57.1%。结论经过卫生学评价,大多数幼儿食堂和师生食堂都整改到位,而企业职工食堂整改合格率偏低,主要为备餐间不合格。
Objective To understand the hygienic status of food hygiene and safety facilities in collective canteens and to reduce the risk of food safety. Methods According to the food and beverage industry laws and regulations and technical specifications of 18 collective canteens hygiene evaluation. Results During the site selection stage, the canteens’ site selection was 100% qualified. The overall layout and the cleanliness of the utensils for cleaning and disinfecting the cleaning facilities were 72.2% for the warehouse and food storage sites. The 14 canteens with the dining room and 42.9% met the requirements. Stage: The overall layout, warehouse and food storage sites are in place for rectification and improvement. The pass rate of cleaning and disinfecting sanitary wares for food utensils was 94.4% and that for preparing meals was 57.1%. Conclusion After hygiene evaluation, most canteens and teachers and students canteen rectification and reform in place, while the corporate staff canteens rectification pass rate is low, mainly for meal room unqualified.