摘要
目的：探索集体用餐配送单位食品卫生监督量化评价指标体系，分析送餐单位制售运输过程的食品安全危害因素，对关键控制点实施远程监控。方法：借鉴重大活动食品卫生监督量化评价指标体系，分析集体用餐配送单位制售运输过程的食品安全危害因素并确定关键控制点，建立集体用餐配送单位远程监控系统，监控系统为二级管理模式，按照多个前端，一个中心设计，系统结构包括捕捉系统、传输系统、控制系统、显示系统。结果：建立了集体用餐配送单位食品卫生监督量化评价指标体系，确定了“一票否决”指标13个，线性评价指标21个。结论：开展“集体用餐配送单位食品安全危害分析及远程监控的应用研究”有助于创建“连续性预防”、“判别潜在危害因素”、“动态与静态评价相结合”、“纠正与防止相结合”、“定性与定量管理相结合”的科学管理机制。
Objective： To find the approach to guarantee the hygiene safety and carry out to remote monitor the critical control point of making and selling in companies with delivering group meal. Methods. The comprehensive evaluation linear model of delivering group meal was built in the light of the assessment indi- cators system of food sanitation inspection for important activities. The system was two-edged administering model and was designed according to multiple front-ends and one center. The system frame included chasing, transmission, control and display systems. Results： The assessment indicators system to evaluate the food hygiene safety of delivering group meal was built. It was constructed by thirteen indicators of ＂if one indicator is disqualification then this hotel is disqualification＂ and twenty-one indicators of linear model. Conclusion： The remote monitoring system is helpful for establishing scientific administering mechanism of continuity prevention of foods safety to distinguish potential dangerous factors in companies with delivering group meal, which was combined using dynamic and static evaluation, correction and prevention, qualitative and ration.
出处
《数理医药学杂志》
2010年第1期100-102,共3页
Journal of Mathematical Medicine
基金
昆山市社会发展科技计划2008第26号
