校园食堂及周边食品安全风险分析

Analysis of Food Safety Risks in Campus Canteens and Surrounding Areas

为校园食品安全监控提供风险分析,进一步提出食堂安全基础——原辅料的风险防控指导规程和防控措施建议。通过对部分学校食堂及周边实地调查,进行校园食品安全性分析。结果表明,通过对19所学校食堂(含幼儿园、中小学、大专院校及中央厨房等)调查,校园食堂安全性总体情况较好。针对原辅料的基础安全重要性,收集食品大宗包括米、面、油、肉及肉制品、蔬菜、调味品等共203份检测报告,合计557项检测项目,形成推荐原辅料检验项目风险清单。所获检测报告风险主要体现为:同品种食品检测项目有较大差别;部分涉及高风险项目品种未实现百分百覆盖,时效性滞后;部分品种检测报告相对简单。建议根据食品检测大数据和风险信息具体化相应检验项目和指导规程。

It is to provide risk analysis for campus food safety monitoring and the basis of canteen safety for further proposerisk prevention and control guidelines for raw and auxiliary materials and suggestions for prevention and control measures.Through on-the-spot investigation of some school canteens and surrounding areas, the school food safety analysis is carried out. The results show that through the investigation of 19 school canteens(including kindergartens, primary and secondary schools, colleges and universities and central kitchens, etc.), the safety of the campus cafeteria is generally good. In view of the basic safety importance of raw and auxiliary materials, a total of 203 test reports including rice, noodles, oil, meat and meat products, vegetables, condiments, etc. are collected with a total of 557 test items. Form a risk list of recommended raw and auxiliary materials inspection items. The risks of the inspection reports obtained are mainly reflected in: There are big differences in the food testing items of the same variety;Some varieties involving high-risk items have not achieved 100%coverage and the timeliness is lagging;Some varieties of testing reports are relatively simple. It is recommended to specify corresponding inspection items and guidelines based on food inspection big data and risk information.