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目的了解南通市餐饮单位凉菜间的食品安全现况,对造成熟食凉菜不合格的影响因素进行分析,为进一步强化南通市餐饮单位凉菜间的食品安全监管提供依据。方法分层抽取南通市区60家提供熟食凉菜的餐饮单位,采用横断面调查研究方法,设计现场调查表,对其凉菜间进行现场调查;采用单纯随机抽样方法,采集熟食凉菜样品送检;食品加工用具容器进行清洁度(ATP)现场快检。结果南通市无证和超许可范围从事凉菜加工的餐饮单位有7家,占总数的11.67%。小型餐馆的凉菜间功能布局、卫生设施设备、卫生措施合格率分别为80.00%、65.00%、20.00%,大型餐馆合格率分别为100.00%、100.00%、76.92%。熟食凉菜实验室检测合格率为40.33%,其中大肠菌群阳检率为57.67%。涉及食品加工环节的用具容器现场快检合格率为70.00%,其中小型餐馆合格率仅为42.73%。结论南通市大中型餐馆的凉菜间食品安全状况好于小型餐馆,部分餐馆尤其是小型餐馆凉菜间食品安全状况有待提高。凉菜间餐饮服务许可、功能布局和硬件设施情况较好,而食品加工环节存在卫生操作不合理,食品加工过程控制不严格等问题,需进一步通过加强从业人员卫生知识培训,规范食品加工环节安全管理,强化日常监督等措施来解决。
Objective To understand the current situation of food safety in foodservice units in Nantong City, and to analyze the influencing factors of foodstuffs failure in cooked foodstuffs, so as to provide evidences for further strengthening the food safety supervision of foodservice units in Nantong City. Methods Totally 60 catering units providing cooked cold food in Nantong urban area were stratified and sampled. The cross-sectional investigation and research methods were used to design the field investigation table and carry out on-site investigation of the cold-shelled vegetables. A simple random sampling method was used to collect samples of cooked cold food for inspection. Processing equipment containers for cleanliness (ATP) site inspection. Results Nantong undocumented and super-licensed food processing companies in the processing of cold dishes have seven, accounting for 11.67% of the total. Small restaurants, cold dishes function layout, sanitary facilities, sanitary measures pass rates were 80.00%, 65.00%, 20.00%, large restaurants pass rates were 100.00%, 100.00%, 76.92%. Cooked food cold dish laboratory test pass rate of 40.33%, of which coliform positive detection rate of 57.67%. Containers involved in the food processing aspects of the container site inspection pass rate of 70.00%, of which small restaurants qualified rate of only 42.73%. Conclusion The safety of food in cold dish in large and medium-sized restaurants in Nantong City is better than that in small restaurants. The food safety status in some restaurants, especially in small restaurants, needs to be improved. Foodservice license, function layout and hardware facilities are better in the cold-appearing foodservice. However, there are some problems in the foodstuff processing such as unreasonable sanitation operation and non-strict control of the foodstuff processing. Further efforts should be made to strengthen the hygiene knowledge training of the practitioners and standardize the safety management of food processing , Strengthen daily supervision and other measures to solve.