四川省餐饮业食品安全管理的初步探讨

Primary Discussion on Status of Food Safety Management in Catering Enterprises of Sichuan Province

目的初步了解四川省餐饮业安全管理状况,为解决食品安全问题,改善食品安全状况提供参考。方法随机选取四川省23家餐饮企业进行问卷调查,内容包括企业质量体系认证、人员配置、安全制度建设三部分。结果 82.6%的餐饮企业设置了食品安全管理部门,大型餐饮企业和中小型餐饮企业的人员配置和食品安全管理人员构成差异均无统计学意义;73.9%的餐饮企业会定期对食品安全管理人员进行培训,主要包括食品安全相关政策法规(52.6%)、餐具消毒注意事项(52.6%)、个人从业卫生(63.2%)、原料采购要求(78.9%),但培训频率较低;52.2%的受调查企业获得质量安全体系认证;绝大多数(87%)企业认为原料采购是食品生产控制的关键环节,生产加工(69.6%)和储存(52.2%)次之。结论四川省餐饮企业食品安全管理体系还存在一些薄弱环节。企业结合自身情况强化对工作人员食品安全相关知识的培训;相关政府部门应鼓励企业建立和实施HACCP食品安全管理体系,进一步完善餐饮企业安全管理体系。

Objective To preliminary understand the status of food safety management of catering enterprises in Sichuan province,in order to resolve food safety issues and improve status of food safety. Methods A total of 23 catering enterprises were randomly selected and surveyed in Sichuan province. The questionnaire was consisted of three parts,including enterprise quality system certification,staffing and the contribution of security system. Results In total,82. 6% of catering enterprises had food safety management departments. There was no statistically difference of personnel allocation and personnel structure of food safety management between largescale enterprises and small medium-sized enterprises. Food safety regulators from 73. 9% of catering enterprises had accepted regular training,including regulations（ 52. 6%）,matters need attention of table-ware disinfection（ 52. 6%）,personal hygiene and requirement of raw material purchase（ 63. 2%）,while the frequency was far less. The majority of people（ 87%） believed raw material purchase was a key link of food safety. About 52. 2% of the enterprises were qualified with quality system certification. Conclusion Food safety management of catering enterprises in Sichuan still has weak link. Catering enterprises should strengthen the management pertinently. Relevant government department should encourage enterprises to establish and implement of Hazard Analysis and Critical Control Point（ HACCP） management system. The government should further improve the system of food safety management.