五河县传统熟食生产业卫生状况及监督对策

Analysis on Sanitary Situation of Traditional Cooked Food Enterprises and Countermeasures of Supervision Management in Wuhe Country

目的研究五河县传统熟食生产业的食品卫生状况，探讨规范城镇熟食生产、销售行为的对策。方法对熟食企业进行现场调查，并利用2001-2005年的熟食抽检资料，分析熟食合格率和现场卫生状况的关系。结果五河县传统熟食生产经营多采用散装形式，没有实现经营环节的冷链化，熟食卫生质量与抽检地点、销售方式（过程）及专用冷藏状况等有关（P〈0．05）。结论推行熟食生产HACCP，实施熟食生产贮存、包装、运输和销售冷链化是提高熟食质量的关键。

Objective To understand the sanitary situation of traditional cooked food enterprises in Wuhe country, so as to put forward the countermeasures on standardization of production and distribution of cooked food. Method Sanitary situation of cooked food enterprises were investigated with questionnaire on the spot. The data of cooked food tested from 2001 to 2005 were collected to analyze the relationship between eligibility of cooked food and sanitary situation of enterprises. Result Most of the cooked food in Wuhe was in bulk and not under refrigeration when storing, transporting and selling. Moreover, the eligibility of cooked food were concerned with the way of shopping（P 〈 0.01） and refrigeration（ P 〈 0.05） of the cooked food at sampling spot （ P 〈 0.01 ）. Conclusion Cooked food should be packed and refrigerated in the entire process. In addition, ACCP should be implemented to improve the safety and quality of cooked food.