摘要
为分析和把握某省餐饮服务环节中相关风险因子的变化规律,以2010年中部某省餐饮服务食品中凉拌菜的风险监测数据为基础,用多维灰聚类分析法确定样品的风险等级,对该省餐饮服务环节的食品安全风险程度做出评估,结果显示148个不合格样品中43%属于高风险类。评估结果符合实际情况,可为当地监管部门提供理论参考,建议加强凉拌菜等高风险食品原料来源控制,遵照高风险食品安全操作规范,针对存在的突出问题进行专项整治活动,有效防范群体性食源性疾患的发生。
In order to analyze and grasp the changes of risk factors in catering services sectors of the province, with the food safety monitoring dates of cold dishes in 2010 as basement, to the risk level is determined by the multidimensiona grey clustering evaluation and the evaluation of the food safety risk degree in catering services link is made. The results show that 43% of the 148 failed samples are high-risk category. The evaluation results accord with practical situation, which provides a theoretical basis for the local regulatory authorities who should strengthen the control of food raw materials in high risk catering such as salads, develop safety operation norm related on high-risk restaurant food, launch special remediation activities for the issue, effectively prevent the occurrence of group character and food-borne diseases.
出处
《食品工业》
北大核心
2013年第3期176-178,共3页
The Food Industry
关键词
餐饮服务单位
多维灰聚类评估
食品安全
catering services establishments
multidimensiona grey clustering evaluation
food safety
