小型餐馆食品安全应急管理能力治理成效研究
|
摘要
目的了解小型餐馆食品安全应急管理建设的现状及治理成效并提出相关建议。方法对大连市小型餐馆于2015年和2017年进行两次食品安全应急管理建设现状基线调查,将调查结果进行对比分析,利用SPSS 19. 0进行数据分析。结果小型餐馆的食品安全等级主要集中在B级(34. 8%),未评级的企业由49. 8%减少到22. 6%(χ2=101. 05,P <0. 05)。"蔬菜在食品洗涤剂中浸泡时间"(20. 7%)和"标准洗手法要求"(45. 6%)的正答率有所提高。61. 9%的小型餐馆经过危害分析和关键控制点标准审核并通过,各项食品安全应急建设能力均有所提高(P <0. 05)。结论大连市小型餐馆食品安全应急管理建设工作中取得了较好的治理成效但仍然存在不足。应进一步完善食品安全应急管理体系,加强从业人员食品安全相关知识和标准的认知,提高社会监管的参与度,形成整体的食品安全应急管理网络,这是解决小型餐馆频发食品安全问题和构建食品安全应急管理体系的关键之所在。
Objective To understand the current situation of food safety emergency management and management results in small-scale catering enterprises,so as to put forward relevant suggestions. Methods The current situation of food safety emergency management in small-scale catering enterprises was investigated in 2015 and 2017. The results were compared and analyzed by SPSS 19. 0. Results The food safety grade of the small catering enterprises was mainly concentrated in the B grade( 34. 8%). Unrated enterprises reduced from 49. 8 % to 22. 6%( χ2= 101. 05,P = 0. 00). Positive answer rate of"soaking time of vegetables in food detergent"( 20. 7%) and "standard hand washing requirements"( 45. 6%) had improved. 61. 9% of the small catering enterprises were examined and approved by HACCP,and the capacity of food safety emergency response had been improved( P < 0. 05). Conclusion The construction of food safety emergency management in small restaurants in Dalian has achieved good results,but there are still some shortcomings. Further improving the food safety emergency management system,strengthening the knowledge and standards of food safety among employees,enhancing the participation of social supervision,and forming an overall food safety emergency management network is necessary. These are keys to solve the problem of frequent food safety in small restaurants and to construct food safety emergency management system.
Objective To understand the current situation of food safety emergency management and management results in small-scale catering enterprises,so as to put forward relevant suggestions. Methods The current situation of food safety emergency management in small-scale catering enterprises was investigated in 2015 and 2017. The results were compared and analyzed by SPSS 19. 0. Results The food safety grade of the small catering enterprises was mainly concentrated in the B grade( 34. 8%). Unrated enterprises reduced from 49. 8 % to 22. 6%( χ2= 101. 05,P = 0. 00). Positive answer rate of"soaking time of vegetables in food detergent"( 20. 7%) and "standard hand washing requirements"( 45. 6%) had improved. 61. 9% of the small catering enterprises were examined and approved by HACCP,and the capacity of food safety emergency response had been improved( P < 0. 05). Conclusion The construction of food safety emergency management in small restaurants in Dalian has achieved good results,but there are still some shortcomings. Further improving the food safety emergency management system,strengthening the knowledge and standards of food safety among employees,enhancing the participation of social supervision,and forming an overall food safety emergency management network is necessary. These are keys to solve the problem of frequent food safety in small restaurants and to construct food safety emergency management system.
引文
[1]王建华.深入贯彻党的十九大精神全面实施食品安全战略[N].中国社会科学报,2017-11-10(7).
[2]中华人民共和国工业和信息化部.国务院办公厅印发《2017年食品安全重点工作安排》[EB/OL].[2019-01-10].http://www.miit.gov.cn/newweb/n1146290/n1146392/c5588571/content.html.
[3]国家食品药品监督管理总局.餐饮服务食品安全操作规范[EB/OL].[2019-01-10].http://www.neijiangshizhongqu.gov.cn/news/mshow/42286.
[4]国家食品药品监督管理总局.《中华人民共和国食品安全法》(主席令第21号)[EB/OL].[2019-01-10].http://samr.cfda.gov.cn/WS01/CL0784/118041_3.html.
[5]中华人民共和国卫生部.国家突发公共卫生事件应急预案[EB/OL].[2019-01-10].http://www.nhfpc.gov.cn/yjb/s3577/201501/a32bbe5e9b7e4478aded668f0338c027.shtml.
[6]中华人民共和国中央人民政府.国家食品安全事故应急预案[EB/OL].[2019-01-10].http://www.gov.cn/gongbao/content/2011/content_1977832.htm.
[7]Food and Agriculture Organization of the United Nations,World Health Organization.Codex alimentarius:international food standards[EB/OL].[2019-01-10].http://www.fao.org/faowho-codexalimentarius/about-codex/en.
[8]王希晨,刘劲枫,周令,等.大连市905家快餐企业食品安全应急管理现状调查[J].现代预防医学,2017,44(9):1579-1582,1588.
[9]孙静,马朝辉,张柠,等.北京市餐饮业食品安全量化分级管理现况分析[J].中国公共卫生,2014,30(5):576-579.
[10]马斌,金益明,沈艳.2013年无锡市市属餐饮单位量化分级评定结果分析[J].中国卫生监督杂志,2014,21(6):566-569.
[11]Gong SL,Wang XZ,Yang YS,et al.Knowledge of food safety and handling in households:A survey of food handlers in Mainland China[J].Food Control,2016,64:45-53.
[12]Reboucas LT,Santiago LB,Martins LS,et al.Food safety knowledge and practices of food handlers,head chefs and managers in hotels’restaurants of Salvador,Brazil[J].Food Control,2017,73(B):372-381.
[13]汪晓辉,史晋川.标准规制、产品责任制与声誉---产品质量安全治理研究综述[J].浙江社会科学,2015(5):50-59,156-157.
[14]Green RM,Kane K.The effective enforcement of HACCP based food safety management systems in the UK[J].Food Control,2014,37:257-262.
[15]刘莉,许晓岚,李佳洁.中国2015年食品抽检结果及食品安全关键控制点识别分析[J].中国公共卫生,2017,33(1):51-55.
[2]中华人民共和国工业和信息化部.国务院办公厅印发《2017年食品安全重点工作安排》[EB/OL].[2019-01-10].http://www.miit.gov.cn/newweb/n1146290/n1146392/c5588571/content.html.
[3]国家食品药品监督管理总局.餐饮服务食品安全操作规范[EB/OL].[2019-01-10].http://www.neijiangshizhongqu.gov.cn/news/mshow/42286.
[4]国家食品药品监督管理总局.《中华人民共和国食品安全法》(主席令第21号)[EB/OL].[2019-01-10].http://samr.cfda.gov.cn/WS01/CL0784/118041_3.html.
[5]中华人民共和国卫生部.国家突发公共卫生事件应急预案[EB/OL].[2019-01-10].http://www.nhfpc.gov.cn/yjb/s3577/201501/a32bbe5e9b7e4478aded668f0338c027.shtml.
[6]中华人民共和国中央人民政府.国家食品安全事故应急预案[EB/OL].[2019-01-10].http://www.gov.cn/gongbao/content/2011/content_1977832.htm.
[7]Food and Agriculture Organization of the United Nations,World Health Organization.Codex alimentarius:international food standards[EB/OL].[2019-01-10].http://www.fao.org/faowho-codexalimentarius/about-codex/en.
[8]王希晨,刘劲枫,周令,等.大连市905家快餐企业食品安全应急管理现状调查[J].现代预防医学,2017,44(9):1579-1582,1588.
[9]孙静,马朝辉,张柠,等.北京市餐饮业食品安全量化分级管理现况分析[J].中国公共卫生,2014,30(5):576-579.
[10]马斌,金益明,沈艳.2013年无锡市市属餐饮单位量化分级评定结果分析[J].中国卫生监督杂志,2014,21(6):566-569.
[11]Gong SL,Wang XZ,Yang YS,et al.Knowledge of food safety and handling in households:A survey of food handlers in Mainland China[J].Food Control,2016,64:45-53.
[12]Reboucas LT,Santiago LB,Martins LS,et al.Food safety knowledge and practices of food handlers,head chefs and managers in hotels’restaurants of Salvador,Brazil[J].Food Control,2017,73(B):372-381.
[13]汪晓辉,史晋川.标准规制、产品责任制与声誉---产品质量安全治理研究综述[J].浙江社会科学,2015(5):50-59,156-157.
[14]Green RM,Kane K.The effective enforcement of HACCP based food safety management systems in the UK[J].Food Control,2014,37:257-262.
[15]刘莉,许晓岚,李佳洁.中国2015年食品抽检结果及食品安全关键控制点识别分析[J].中国公共卫生,2017,33(1):51-55.