餐饮业食品卫生监督与风险控制研究

Research on food sanitation supervision and risk control of catering industry

目的应用HACCP原理对餐饮业危害因素进行分析,确定关键控制点,采取强化监督措施,以提高餐饮业卫生质量,保障饮食安全。方法选择从事食品卫生监督工作1年以上的24名食品卫生监督员。以100家餐馆作为检查对象,对餐馆关键控制点落实情况进行监督,但不处罚,并设置处罚组进行对比。用统计学分析关键控制点的纠偏情况。结果卫生监督员在日常监督工作中监督重点不明确,工作较粗糙。结论对卫生监督员的强化培训至关重要;实施干预措施可有效降低餐饮业风险度,加大执法力度,其效果更明显。

Objective Applied HACCP principle to analyze the risk factors of catering industry,determined the essential control point,strengthened surveillance measures,improved catering industry sanitary quality and safeguard diet security.Method To choose 24 food hygiene supervisors who worked more than 1 year and selected 100 restaurants as research objects,and supervised the restaurant essential control point and without punish,set up punishment group to carry on the contrast and used statistics method to analysis.Results Supervision keys were not explicit in daily work of hygienic supervisors,and the work was rough.Conclusions Strengthen training was very important to hygienic supervisors.Implementation intervention measures could effective reduced the catering industry risk factors,and the effect was obvious when enforced the laws.