如东县城中小型餐饮业厨房布局现状及改善对策

Kitchen layout of small and medium-sized catering industry in Rudong County:status quo and improvement measures

目的:了解餐饮厨房布局现状,为餐饮安全监管新策略提供科学依据。方法:采用随机抽样的方法,抽取如东县县城179家中、小型餐饮单位及学校食堂,分析和监测厨房布局情况。结果:中型餐馆厨餐比例符合率、平面布局合理率明显高于小型餐馆(P<0.05)。开业年限≤3年的小型餐馆厨餐比例、功能间、平面布局合格率均高于开业>3年的,且差异有统计学意义(P<0.05)。中型餐馆(学校食堂)餐具合格率高于小型餐馆(社会餐饮单位)餐具合格率,差异亦有统计学意义(P<0.05)。结论:餐饮厨房布局影响餐饮安全,应合理布局餐饮厨房,加强预防性卫生监督审核,按规范遵守原则,注意审核细节,强化监管。

Objective To explore the status quo of kitchen layout of catering industry so as to provide a scientific ba- sis for the strategy of food safety supervision. Methods 179 small and medium-- sized restaurants and school dining room in Rudong county of Jiangsu province were selected by using random sampling method to analyze kitchen layout situation. Results The coincidence rate of kitchen meal proportion and rational rate of layout in medium-- sized restau- rant were significantly higher than those of small restaurants（P〈0.0S）. The qualified rate of kitchen meal proportion, functional house and layout in small--sized restaurants which opened less than 3 years was significantly higher than restaurants opened more than 8 years（P〈0.05）. The tableware qualified rate in medium--sized restaurants was signifi- cantly higher than that of small restaurants（P〈0. 05）. Conclusions Catering kitchen layout affects food safety and should be rational. The preventive health supervision and audit should be strengthened, principle should be followed, the details of the audit should be paid attention to and supervision should be promoted.