摘要
目的本文通过对六常管理法的实施效果开展评价,探索适合餐饮服务单位的有效管理方法。方法抽取江阴市实施六常法管理的大型餐馆、学校食堂、餐饮示范街区中小餐馆各10家,比较实施前后的食品安全管理现状,并以同期未实施六常法管理的同类型单位作对照,评价指标包括与餐饮服务食品安全管理相关的11个项目和与从业人员有关的2个项目,资料分析采用SAS9.3软件。结果实施六常法管理的三类单位相关评价指标合格率均高于对照组,差别具有统计学意义。结论六常管理法是餐饮服务单位提高自身食品安全管理水平的一种有效管理模式。监管部门在强化监督管理时,应积极发挥服务功能,引导餐饮业运用先进的管理模式,提高管理效率,保障食品安全。
Objective In this paper To evaluate the effect of the six-Regular-Management-Act, and to explore an effective management method suitable for catering units. Method Ten large restaurants, ten school canteens and ten middle or small catering units located in the demonstration zones were randomly selected from Jiangyin City. The food safety status was compared before and after the implemention of the Six-Regular-ManagementAct. Catering units without adopting this act during the same time period were regarded as the controls. Index used for evaluation included 11 items related to the food service and safety issues and 2 items related to the employees. Data were analyzed using SAS 9.3 software. Results Compared with the control groups using traditional management method, the qualified rate was significantly higher in the catering units applying the new Six-RegularManagement-Act. Conclusion The Six-Regular-Management-Act may be an effective way in improving food safety management levels. Regulatory authorities should strengthen supervision,actively play service functions and guide catering units to implement advanced management models, with aim to improve management efficiency and ensure food safety.
出处
《中国卫生监督杂志》
2015年第1期34-39,共6页
Chinese Journal of Health Inspection
关键词
管理
食品
安全
评价
management
food
safety
evaluation
