摘要
目的:评价餐饮单位试行食品卫生监督量化分级管理的效果。方法:对成都市卫生执法监督所辖区内试行食品卫生监督量化分级管理的所有餐饮单位实行经常性卫生监督,分析并评价结果。结果:①成都市卫生执法监督所辖区内各类餐饮单位按信誉度和风险分级,B级餐饮单位最多(46.8%),其次为C(30.6%)级和A级(17.9%),D级最少(4.6%)。特大型和大型餐饮单位的卫生许可量化得分(87.29±4.2、83.57±6.98)高于中小型餐饮单位(79.04±12.07、78.52±6.66),差异具有统计学意义(P<0.05)。②开展预防性卫生监督的各类餐饮单位卫生许可量化得分(89.72±5.39)高于未开展预防性卫生监督者(75.36±9.40),差异有统计学意义(P<0.01)。③试行食品卫生监督量化分级管理后各类餐饮单位中卫生许可审查关键项目不合格户数明显减少。④在试行食品卫生监督量化分级管理过程中,各类餐饮单位暴露出不同的卫生问题。结论:食品卫生监督量化分级管理初显成效,但尚需进一步完善。
Objective： To assess the impact of quantified and classified management on restaurants food hygiene surveillance in Chengdu. Methods： All the restaurants in which quantified and classified mahagement of food hygiene surveillance were put into practice were administrated by regular hygiene surveillance. The results were analyzed and assessed. Results： （1）Most of the restaurants were grade B, and those grade D were the lest. （2）The hygiene permission quantified scores of outsized and large restaurants were higher than those of medium - and pint - sized ones. （3）The number of unqualified restaurants in key item of hygiene permission decreased after quantified and classified management. （4）There were different hygienic problems in different sized restaurants. Con. elusion： Quantified and classified food hygiene surveillance management is effective. But it still needs to be improved.
出处
《现代预防医学》
CAS
北大核心
2006年第12期2299-2301,共3页
Modern Preventive Medicine
关键词
餐饮单位
食品卫生监督
量化分级管理
Restaurants
Food hygiene surveillance
Quantified and classified management
