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目的:了解餐饮厨房布局现状,为餐饮安全监管新策略提供科学依据。方法:采用随机抽样的方法,抽取如东县县城179家中、小型餐饮单位及学校食堂,分析和监测厨房布局情况。结果:中型餐馆厨餐比例符合率、平面布局合理率明显高于小型餐馆(P<0.05)。开业年限≤3年的小型餐馆厨餐比例、功能间、平面布局合格率均高于开业>3年的,且差异有统计学意义(P<0.05)。中型餐馆(学校食堂)餐具合格率高于小型餐馆(社会餐饮单位)餐具合格率,差异亦有统计学意义(P<0.05)。结论:餐饮厨房布局影响餐饮安全,应合理布局餐饮厨房,加强预防性卫生监督审核,按规范遵守原则,注意审核细节,强化监管。
Objective: To understand the current status of catering kitchen layout, provide a scientific basis for the new strategy of catering safety supervision. Methods: Using random sampling method, 179 medium and small catering units and school canteens in Rudong County were sampled to analyze and monitor the kitchen layout. Results: The proportion of chefs in medium-sized restaurants was consistent with that of small restaurants (P <0.05). The opening percentage of the small restaurants with the opening years of less than 3 years was higher than that of the openings (> 3 years), with significant difference (P <0.05). Medium-sized restaurants (school canteens) tableware pass rate higher than small restaurants (social catering units) tableware pass rate, the difference was also statistically significant (P <0.05). Conclusion: The layout of catering kitchen affects the safety of catering. The catering kitchen should be rationally arranged. The preventive hygiene supervision and examination should be strengthened. The principles should be followed and the details should be reviewed and the supervision be strengthened.