江苏省集体用餐配送膳食食品安全地方标准的制订

Formulation of food safety standards of diet delivery service for collective meal in Jiangsu Province

目的制订集体用餐配送膳食食品安全地方标准,探讨如何设定科学、可行、实用的食品安全标准技术指标。方法在借鉴国内外相关食品安全标准和分析既往食品安全风险监测资料的基础上初步设定技术指标,采样对感官、理化、微生物指标进行验证,用Delphi法对规范性附录指标进行咨询筛选。结果调查送餐单位81家,用Delphi法进行两轮咨询,协调系数0.533 8,P<0.05;采样89份,设定感官要求、膳食中心温度以及微生物、污染物、真菌毒素、农药残留和食品添加剂限量等指标,其中大肠菌群≤90 MPN/100g,蜡样芽孢杆菌≤100 CFU/g。结论该标准是一部通过食品安全风险评估方法制定的食品安全地方标准,具有很强的科学性、实用性和可行性。

[Objective]To formulate the provincial food safety standards of diet delivery service for collective meal,discuss how to set up scientific,feasible and practical food safety standard technical indicators.[Methods]By analyzing food safety risk monitoring data,the technical indicators were preliminarily set up on the basis of relevant food safety standards at home and abroad. The samples were collected to verify the sensory,physical and chemical,microbial indicators. Delphi method was applied in the consulting screening of normative appendix indicators. [Results]81 diet delivery service enterprises were investigated,consulting was performed twice by Delphi method,the coordination coefficient was 0.533 8,and P value was less than 0.05. 89 samples were collected. There were the limit indicators of sensory requirements,food center temperature,microbe,pollutants,fungi toxin,pesticide residues and food additives,coliforms ≤90 MPN/100 g,and Bacillus cereus ≤100 CFU/g. [Conclusion]The standard is a provincial food safety standard formulated by the food safety risk assessment method,and it has good scientificity,practicability and feasibility.