摘要
目的掌握学校食堂安全状况,消除食品安全隐患,预防和控制食源性疾患的发生,保障学生的身体健康。方法利用2011—2012年的调查数据,对驻马店市82家学校食堂(含托幼机构食堂)的食品安全状况进行分析评价。结果 82所学校食堂承包经营率为31.71%。许可证持证率为90.24%,从业人员健康证持证率为76.36%。选址、布局、功能区面积、消毒保洁设施、三防设施合格率分别为79.27%、70.73%、69.51%、71.95%、64.63%,选址、三防设施合格率城区高于农村,消毒保洁设施配备率城区明显高于农村。学校食堂索证索票率、入库查验率、台账建立率分别为67.07%、80.49%、62.20%,托幼机构索证索票、入库查验率均高于大中专院校和中小学食堂,台账建立率明显高于后者。学校食堂食品添加剂的使用率为35.36%,农村低于城区,使用频率较高的为膨松剂、增味剂、食品用香料、甜味剂,加工的食品主要是蒸煮面食、烤培食品、炒菜、酱卤肉。存在超范围、超剂量使用食品添加剂的现象。未发现在食品中非法添加非食用物质的现象。生活饮用水合格率为89.02%,城区高于农村;水质不合格的原因是微生物指标超标、一般化学性指标不合格。结论该市学校食堂管理存在一定问题,学校应创新思路,建立长效监管机制;加强经费投入,合理布局、完善卫生设施;有的放矢,强化从业人员培训;树立典型示范,规范农村学校食堂的设置;加大卫生监管力度,履行监管职责;广泛宣传教育,引导学生正确消费。
[ Objective] To know the food safety status of school canteens, eliminate the food safety hazards, prevent and control the food-borne diseases, and ensure the health of students. [ Methods ] By using the survey data during 2011-2012, the food safety status of 82 school canteens （including kindergarten canteens） were analyzed and evaluated. [ Results ] Among 82 school canteens, the rate of contract management was 31.71%, the rate of holding certificate was 90.24%, and the rate of employment with health certificate was 76.36%. The qualified rate of location, layout, area of function region , cleaning and disinfection facilities, as well as three-prevention facilities was 79.27%, 70.73%, 69.51%, 71.95% and 64.63% ,respectively. The qualified rates of location and three-prevention facilities in urban area were higher than those in rural area, while the equipping rate of cleaning and disinfection facilities in urban area was significantly higher than that in rural area. The rate of school canteens asking for a receipt, rate of entering warehouse inspection, and the rate of establishing accounts was 67.07%, 80.49% and 62.20% ,respectively. The rate of canteens asking for a receipt and the rate of entering warehouse inspection of kindergarten canteens were higher than those in college canteens and primary and middle school canteens, while the rate of establishing accounts had the contrary result. The food additive use rate in school canteens was 35.36%, and the use rate in urban area was lower than that in rural area. The food additives with high using frequency was leavening agent, flavoring agent, food spices and sweetener, and the main processed food included cooking wheaten food, baking food, stir-fry food and sauced meat. In some school canteens, the use of food additives exceeded the standard of application scope and dosage of food additives. The unedible additives were not found in foods. The qualified rate of drinking water was 89.02%, while the qualified rate in urban area was higher than that in rural area
出处
《职业与健康》
CAS
2013年第13期1609-1611,共3页
Occupation and Health
关键词
学校食堂
食品安全
分析
School canteens
Food safety
Analysis
