本文選題：快餐企業(yè) + 食品安全　； 參考：《現(xiàn)代預(yù)防醫(yī)學(xué)》2017年09期

【摘要】：目的了解快餐企業(yè)食品安全應(yīng)急管理建設(shè)現(xiàn)狀及問題并提出建議。方法對大連市905家快餐企業(yè)進行食品安全應(yīng)急管理現(xiàn)狀問卷調(diào)查,利用SPSS 19.0進行數(shù)據(jù)分析。結(jié)果受訪快餐企業(yè)中,餐飲服務(wù)食品安全監(jiān)督年度等級為A級的有16.2%;89.2%的從業(yè)人員持有健康證。不同經(jīng)營類型的企業(yè)在專職食品安全管理人員配備率上有顯著差異(=23.412,P0.05);在食品安全召回及應(yīng)急預(yù)案的配備率上有顯著差異(=39.943,P0.05)。連鎖加盟類提供食品原材料及配料安全信息的態(tài)度最為積極;50.6%的快餐企業(yè)在發(fā)生食品安全問題后傾向與消費者"私了"。結(jié)論快餐行業(yè)食品安全應(yīng)急管理建設(shè)應(yīng)重點對個體經(jīng)營類進行治理,通過普及應(yīng)急管理知識、督查快餐行業(yè)食品安全應(yīng)急管理制度建設(shè)等途徑,推進整體食品安全應(yīng)急管理建設(shè)進程。
[Abstract]:Objective to understand the current situation and problems of food safety emergency management in fast food enterprises and put forward some suggestions. Methods A questionnaire survey on food safety emergency management was conducted in 905 fast food enterprises in Dalian, and SPSS 19.0 was used to analyze the data. Results among the fast food enterprises surveyed, 16.2and 89.2% of the employees held health certificates. There were significant differences in the staffing rate of full-time food safety managers in different types of enterprises (23.412P) and in food safety recall and emergency plans (39.943p0.05). The most active attitude of the chain to provide food raw materials and ingredients safety information is 50.6% of the fast food enterprises tend to "private" with consumers after the occurrence of food safety problems. Conclusion the construction of food safety emergency management in fast food industry should focus on self-employed management, through popularizing the knowledge of emergency management and supervising the construction of emergency management system of food safety in fast food industry. To promote the overall food safety emergency management process.
【作者單位】： 大連醫(yī)科大學(xué)公共衛(wèi)生學(xué)院;大連市食品藥品監(jiān)督管理局應(yīng)急處;
【基金】：遼寧省食品安全應(yīng)急管理示范縣建設(shè)研究項目 項目編號:20150618 大連市醫(yī)療服務(wù)衛(wèi)生需求與資源配置狀況研究 項目編號:WSJ/KJC-01-JL-01
【分類號】：F719.3;R155

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