镇江市餐饮业卫生监督“五常法”管理效果评价

Evaluation on The Management Effect of "Five-routine Working Regulation" in Hygiene Supervision of Catering Industry

目的结合食品卫生量化分级管理的推行,探讨在餐饮业卫生监督中实施"五常法"(5S)管理的可行性并进行效果评价。方法以镇江市属制售中餐的88家餐饮单位为对象,在引入5S管理前后,分别对卫生管理状况、餐饮(用)具清洗消毒、从业人员认知情况等进行调查及量化分级比较。结果实施5 S管理后,常整顿、常清洁、常规范、常自律对应的卫生管理合格率分别提高71.0%、30.3%、93.1%和60.1%;餐饮具、砧板、刀具等大肠菌群检测合格率分别提高188.7%、342.8%和120.0%;从业人员厨房卫生满意度和工作效率分别提高150.7%和102.3%;量化分级拟合良好率提高94.1%;差异均具有统计学意义(P<0.01)。但在卫生知识知晓率方面没有明显改善(P>0.05)。结论在餐饮业卫生监督中推行5 S管理能较大幅度地提高其食品卫生合格率、从业人员的工作效率和满意度。与量化分级管理相结合,5 S可大大改善餐饮业的总体卫生状况。

[ Objective] To explore the implementation feasibility of five-routine working regulation （5S } in hygiene supervision of catering industry, and evaluate the effect, based on the guideline of food hygiene quantitative classification management. [ methods] A total of 88 Chinese restraints were selected as objects. The health supervision status, tableware cleansing and disinfection, personnel recognition were conducted investigation and comparison of quantitative classification before and after implementation of 5S management. [ Results] The qualification rates of hygiene supervision was increased by 71.0% of regular reorganization, 30.3% of regular cleaning, 93.1% of standardization and 60.1% of self-discipline respectively; the qualification rate of Coliforms was raised by 188.7%, 342.8% and 120%; the satisfaction and working efficiency increased by 150.7% and 102.3% respectively; the quantitative classification fitting good rate raised by 94.1%, the differences were all significant （ P 〈 0.01 ）. However, knowledge about hygiene had not significantly improved （ P 〉 0.05 ）. [ Conclusion ] The food hygiene qualification rate, work efficiency and satisfaction can be greatly improved in restaurants after implementation of 5S management model. Combined with food hygiene quantitative classification management, the 5S can generally raise the hygiene status of 1 catering industry.