同类场所的食品安全信息收集工具评估

Evaluation of Information Collecting Tools to Food Safety of Similar Establishment

目的对现时卫生局执行食品卫生检查所使用的工具进行评估。方法以问卷访谈及观察比较评估卡及通知笔录表的使用性及适用性对数据收集的质量影响评估。结果成功访问了24名卫生检查员,占合资格受访者92%。评估卡、通知笔录表分别属于定序及定类的检查评估表,两表在同类场所的使用率均达100%,个别地区卫生工作组(3/7;42.9%)以评估卡作为非同类场所的卫生检查,使用率较原先设计的评估卡使用范围超出近30%。在检查项目内容方面,参照美国疾病预防控制中心的相关数据,两评估表的关键点各占总项的12.9%及11.1%;相对其他国家地区同类型的检查表,关键点平均相差少38.3%及40.1%,内容亦欠缺个人卫生、时间及温度三方面的关键点。在项目内容的评核方面,受访者对同一场所中“垃圾”及“食物安放”两检查项的评核分数似出现离散现象,其中,高年资的受访者“垃圾”检查项集中在2分至1分,低年资受访者则由4分至2分不等,但两者差异并无统计学意义(p>0.05)。在信息收集工具的选取方面,90%以上的卫生检查员认为通知笔录表较评估卡更适用于日常的卫生稽查,然而,一半以上的卫生检查员亦认为评估卡的量化检查及总分评估皆有助对场所的食品安全卫生进行整体评估。结论评估表的标准化以及内容的调整是目前食品安全信息数据收集品质的迫切改善问题;当中,适当的引入关键控制点是提升数据品质的根本源。另外,随着饮食业的不断变化,合并两信息收集工具及扩大评估表的使用范围将有利于整个食品安全监测网的完善发展。

Objective To evaluate the food hygiene inspection tools that are nowadays implemented by Health Bureau. Method Questionnaire interviews and observation were used to compare the usability and applicability of assess card and inspection record that affect the quality of data collection. Results A total of 24 inspectors who was of 92 % eligible for the study completed with the interview. Access card and inspection record were respectively belonged to ordinal and nominal evaluative inspection forms, their utility rate in similar establishment were 100% . Some of the district inspection teams （3/7 ; 42.9 % ） used assess card for the hygiene inspection in non-similar establishment, the utility rate was over 30% to the scope of original design. To the aspect of inspection items, these two forms were 12.9% and 11.1% items respectively belonged to critical control points while refer to the data of US CDC. Relative to similar inspection forms used in other country areas, the critical control points of these two forms were average less than 38.3 % and 40.1% respectively, and the personal hygiene, time and temperature critical control points were also lacked in the contents. To the aspect of cootent evaluation, the scores of ＇rubbish＇ and ＇food storage＇ items in a same establishment answered by the respondents seemed appear scatters ; in which senior respondents centralized the score of ＇rubbish＇ item from 2 to 1 points while junior respondents evaluated it from 4 to 2 points ; nevertheless, the difference was no statistically significant （P 〉 0.05）. To the aspect of information collecting tools, over 90% of health inspectors believed that inspection record, rather than assess card, was suitable for daily hygiene inspection. However, over 50 % of health inspectors also believed that the quantitative inspection and general score of assess card could assist to evaluate the general food safety hygiene in an establishment. Conclusion It is imperative for standardization the scoring evaluation and revision the inspection forms contents, especially in which the concept of critical control points were drawn into the quality of data improvement. In addition, due to the food industry developing continuously, combine the assess card and inspe, ction record into one evaluative inspection form and enlarge its inspection to the other food establishments would benefit the developing of food safety monitoring network.