2015—2017年上海某区消毒餐饮具卫生状况监测及其影响因素
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摘要
【目的】了解上海市某区餐饮服务单位餐饮具卫生状况及消毒效果,探讨其影响因素,提出相应管理对策。【方法】对2015—2017年某区餐饮行业、单位食堂、集体用餐配送单位的餐饮具进行采样检测。【结果】3年内共采样送检4 149件,合格3 845件,合格率92.7%。不同年度的餐饮具检测合格率差异无统计学意义(χ~2=3.02,P>0.05),不同季度的差异具有统计学意义(χ~2=11.12,P<0.05),不同类型饮食服务机构的差异有统计学意义(χ~2=52.25,P<0.01),不同消毒方式的差异有统计学意义(χ~2=41.36,P<0.01),不同等级企业的差异有统计学意义(χ~2=17.10,P<0.01)。【结论】2015—2017年某区餐饮具消毒合格率较高,但仍存在食品安全风险。建议今后要加强对合格率较低的企业的甄别、指导与监管,加大餐饮从业人员培训,加深对监督抽检成果的汇总、分析与利用。
[Objective] To investigate the sanitary condition and disinfection effect of catering equipment in catering service units in a district,Shanghai,analyzing its influencing factors based the results and proposing management measures. [Methods] Sampling and testing of dining utensils was done for catering industry,collective canteen and boxed meal production enterprises in the district in 2015-2017. [Results] A total of 4 149 samples were sent for inspection in total within 3 years,of which 3 845 were qualified,with 92.7% pass rate.There was no statistically significant difference in the pass rate of tableware in different years(χ~2=3.02,P>0.05).The difference between different quarters was found to be with statistically significance(χ~2=11.12,P<0.05).The difference between different categories of catering institutions was too(χ~2=52.25,P<0.01),and also was the difference of different types of tableware sterilization(χ~2=41.36,P<0.01),and the difference of different levels of food enterprises(χ~2=17.10,P<0.01). [Conclusion] In 2015-2017,the disinfection rate of tableware in a district of Shanghai remains at a relatively high level,but there are still food safety risks in this regard.It is recommended to strengthen the screening,guidance and supervision of the enterprises with lower pass rate in sanitation,to increase the training of catering professionals and deepen summery,analysis and utilization of the inspection results.
[Objective] To investigate the sanitary condition and disinfection effect of catering equipment in catering service units in a district,Shanghai,analyzing its influencing factors based the results and proposing management measures. [Methods] Sampling and testing of dining utensils was done for catering industry,collective canteen and boxed meal production enterprises in the district in 2015-2017. [Results] A total of 4 149 samples were sent for inspection in total within 3 years,of which 3 845 were qualified,with 92.7% pass rate.There was no statistically significant difference in the pass rate of tableware in different years(χ~2=3.02,P>0.05).The difference between different quarters was found to be with statistically significance(χ~2=11.12,P<0.05).The difference between different categories of catering institutions was too(χ~2=52.25,P<0.01),and also was the difference of different types of tableware sterilization(χ~2=41.36,P<0.01),and the difference of different levels of food enterprises(χ~2=17.10,P<0.01). [Conclusion] In 2015-2017,the disinfection rate of tableware in a district of Shanghai remains at a relatively high level,but there are still food safety risks in this regard.It is recommended to strengthen the screening,guidance and supervision of the enterprises with lower pass rate in sanitation,to increase the training of catering professionals and deepen summery,analysis and utilization of the inspection results.
引文
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[5]国家食品安全风险评估中心,食品安全国家标准审评委员会秘书处编.食品安全国家标准汇编通用标准[M].2014:33-36.
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[7]上海市食品药品监管局关于发布《上海市餐饮服务食品安全监督量化分级管理办法》的通知.(2017-11-03)[2018-10-01].http://www.shanghai.gov.cn/nw2/nw2314 /nw2319/nw12344/u26aw54015.html.
[8]杨明强,朱兴荣,陈登锋.龙海市2014—2017年餐饮具消毒监测结果[J].中国城乡企业卫生,2018(8):85-86.
[9]丁明华,周培,朱俊扬,等.如东县餐饮单位2010—2011年餐具消毒情况监测结果[J].上海预防医学,2012,24(11):617-618.
[10]杨瑞军,张建民,吕磊,等.2013—2016年衢州市餐饮具消毒效果监测结果分析[J].中国农村卫生事业管理,2018,38(3):327-328.
[11]高原,何丽.我国餐饮从业人员健康素养现状分析[J].中国健康教育,2018(6):553-556.
[2]OSIMANI A,AQUILANTI L,TAVOLETTI S,et al.Evaluation of the HACCP system in a university canteen:microbiological monitoring and internal auditing as verification tools[J].Int J Environ Res Public Health, 2013,10(4):1572-1585.
[3]唐国平,唐晨,张学,等.上海市金山区大型饭店餐饮具清洗消毒现状调查[J].上海预防医学,2007,19(4):170-171.
[4]孟昭赫.食品卫生检验方法注解 (微生物学部分 )[M].北京:人民卫生出版社,1990:102.
[5]国家食品安全风险评估中心,食品安全国家标准审评委员会秘书处编.食品安全国家标准汇编通用标准[M].2014:33-36.
[6]《上海市餐饮服务食品安全监督量化分级管理办法》解读.(2017-11-06)[2018-10-01]. http://www.shfda. gov.cn/gb/node2/yjj/n5100/u1ai53904.html.
[7]上海市食品药品监管局关于发布《上海市餐饮服务食品安全监督量化分级管理办法》的通知.(2017-11-03)[2018-10-01].http://www.shanghai.gov.cn/nw2/nw2314 /nw2319/nw12344/u26aw54015.html.
[8]杨明强,朱兴荣,陈登锋.龙海市2014—2017年餐饮具消毒监测结果[J].中国城乡企业卫生,2018(8):85-86.
[9]丁明华,周培,朱俊扬,等.如东县餐饮单位2010—2011年餐具消毒情况监测结果[J].上海预防医学,2012,24(11):617-618.
[10]杨瑞军,张建民,吕磊,等.2013—2016年衢州市餐饮具消毒效果监测结果分析[J].中国农村卫生事业管理,2018,38(3):327-328.
[11]高原,何丽.我国餐饮从业人员健康素养现状分析[J].中国健康教育,2018(6):553-556.