本文選題：餐飲業(yè) + 食品安全　； 參考：《吉林大學(xué)》2012年碩士論文

【摘要】：目的：研究撫順市區(qū)餐飲業(yè)的食品安全狀況及影響因素，進(jìn)而提出預(yù)防措施和建議。為提高撫順市區(qū)餐飲服務(wù)單位食品安全整體狀況，降低食品安全隱患，提高撫順市區(qū)食品安全監(jiān)管部門的監(jiān)管水平，更好地保障撫順市人民的飲食安全和身體健康提供科學(xué)參考依據(jù)。 方法：采用分層抽樣的方法，抽取撫順市區(qū)大型餐飲單位20家，中型餐飲單位100家，小型餐飲單位200家進(jìn)行調(diào)查，對(duì)撫順市區(qū)大中小型餐飲單位餐飲服務(wù)許可證和健康證明持有情況、采購(gòu)食品索證索票及驗(yàn)收記錄和采購(gòu)合格食品情況、餐飲具消毒記錄情況、晨間記錄情況、食品處理區(qū)布局符合生進(jìn)熟出單一流向情況、食品處理區(qū)面積與就餐場(chǎng)所面積情況、容器、工具分開擺放并有區(qū)分標(biāo)識(shí)情況、食品庫(kù)房、專間等情況進(jìn)行調(diào)查。 結(jié)果：1、大中小型餐飲單位食品安全管理制度健全情況統(tǒng)計(jì)學(xué)比較分析結(jié)果P0.05，差異有顯著性；2、各規(guī)模餐飲單位配備食品安全管理員情況統(tǒng)計(jì)學(xué)比較分析結(jié)果P0.05，差異無(wú)顯著性；3、各規(guī)模餐飲單位食品符合食品采購(gòu)索證索票、驗(yàn)收記錄情況統(tǒng)計(jì)學(xué)比較分析結(jié)果P0.05，差異有顯著性；4、各規(guī)模餐飲單位采購(gòu)合格食品情況統(tǒng)計(jì)學(xué)比較分析結(jié)果P0.05，差異無(wú)顯著性；5、各規(guī)模餐飲單位餐飲具消毒記錄情況統(tǒng)計(jì)學(xué)比較分析結(jié)果P0.05，差異有顯著性；6、各規(guī)模餐飲單位晨檢記錄情況統(tǒng)計(jì)學(xué)比較分析結(jié)果P0.05，差異有顯著性；7、各規(guī)模餐飲單位食品處理區(qū)布局符合生進(jìn)熟出單一流向情況統(tǒng)計(jì)學(xué)比較分析結(jié)果P0.05，差異有顯著性；8、各規(guī)模餐飲單位食品處理區(qū)面積與就餐場(chǎng)所面積符合要求情況統(tǒng)計(jì)學(xué)比較分析結(jié)果P0.05，差異有顯著性；9、各規(guī)模餐飲單位容器符合分開擺放并有區(qū)分標(biāo)識(shí)情況統(tǒng)計(jì)學(xué)比較分析結(jié)果P0.05，差異有顯著性；10、各規(guī)模餐飲單位工具符合分開擺放和使用并有區(qū)分標(biāo)識(shí)情況統(tǒng)計(jì)學(xué)比較分析結(jié)果P0.05，差異有顯著性；10、各規(guī)模餐飲單位廢棄物容器是否有蓋情況統(tǒng)計(jì)學(xué)比較分析結(jié)果P0.05，差異有顯著性；11、大型和中型餐飲單位建立餐廚廢棄物處置臺(tái)賬情況統(tǒng)計(jì)學(xué)比較分析結(jié)果P0.05，差異有顯著性；12、大型和中型餐飲單位配備三防設(shè)施情況統(tǒng)計(jì)學(xué)比較分析結(jié)果P0.05，差異有顯著性；13、大型和中型餐飲單位專間面積符合要求情況統(tǒng)計(jì)學(xué)比較分析結(jié)果P0.05，差異有顯著性； 結(jié)論：撫順市區(qū)大型餐飲單位的環(huán)境場(chǎng)所、設(shè)施設(shè)備情況要好于中小型餐飲單位。撫順市區(qū)餐飲服務(wù)單位布局不合理，基礎(chǔ)條件較差，規(guī)范化程度不高，，管理水平低，食品安全隱患仍然存在。造成撫順市區(qū)餐飲業(yè)食品安全隱患的因素主要有餐飲單位第一責(zé)任人意識(shí)不強(qiáng)，小型餐飲單位的設(shè)施設(shè)備不足，餐飲單位從業(yè)人員素質(zhì)低食品安全意識(shí)淡薄，監(jiān)管部門執(zhí)法力度不夠，處罰力度不夠，執(zhí)法人員數(shù)量不足，學(xué)歷偏低，執(zhí)法方式單一，沒(méi)有形成健全的監(jiān)管機(jī)制，社會(huì)宣傳不到位，人民群眾食品安全法律意識(shí)不高，食品安全知識(shí)少，參與積極性差，食品安全法律法規(guī)體系不夠健全、標(biāo)準(zhǔn)不完善。
[Abstract]:Objective: To study the food safety status and influencing factors of the catering industry in Fushun City, and to put forward the preventive measures and suggestions. In order to improve the overall food safety of the catering service units in Fushun City, reduce the hidden dangers of food safety, improve the supervision level of the food safety supervision department of Fushun City, and better protect the food safety of the people of Fushun city. And provide scientific reference for physical health.
Methods: by stratified sampling, 20 large catering units in Fushun, 100 medium-sized catering units and 200 small catering units were investigated. The food service license and health certificate of the large and medium and small catering units in Fushun city were held, and the food cable tickets and acceptance records and the procurement of qualified food were purchased. The records of disinfection records and morning records were recorded. The layout of the food processing areas accords with the single flow of raw and cooked food, the area of the food processing area and the area of the dining place, the containers, the tools, and the identification, the food storehouse and the special room.
Results: 1, the comparative analysis results of food safety management system of large and medium sized and small catering units were P0.05, the difference was significant; 2, the comparison and analysis results of food safety administrators in each scale were P0.05, and the difference was not significant; 3, the food units of the catering units were in conformity with the food purchase cable tickets. The results were P0.05, and the difference was significant. 4, there was no significant difference between each scale food and beverage unit procurement qualified food statistics analysis results P0.05, and 5, the comparison and analysis results of disinfection records of catering units in each scale were P0.05, the difference was significant; 6, each scale catering unit. The results of the comparison and analysis of the morning inspection records were P0.05, the difference was significant. 7, the distribution of food processing areas in various scale catering units conforms to the comparison and analysis of the single flow direction of raw and cooked products, P0.05, the difference is significant; 8, the surface area of food processing areas in each scale catering to the area of the dining area is in accordance with the requirements of statistics. Comparative analysis results P0.05, the difference is significant; 9, each scale catering unit containers conforms to separate placement and there is a distinction between the identification and statistical analysis results P0.05, the difference is significant; 10, each scale catering unit tools conforms to separate placement and use, and there is a distinction between the identification and analysis results P0.05, the difference is significant 10, whether there was a significant difference between the waste containers of each scale of catering units P0.05, the difference was significant; 11, the comparison and analysis of the disposal of kitchen waste disposal between large and medium-sized catering units was significant P0.05, the difference was significant; 12, large and medium-sized catering units were equipped with three defense facilities. The results of comparison and analysis were P0.05, and the difference was significant. 13, the specific area of the large and medium sized catering units met the requirements of statistical comparison and analysis of P0.05, and the difference was significant.
Conclusion: the environmental facilities of large catering units in Fushun are better than medium and small catering units. The layout of catering service units in Fushun city is unreasonable, the basic conditions are poor, the level of standardization is not high, the management level is low, and the hidden dangers of food safety still exist. The main factors that cause the food safety hidden danger in the catering industry in Fushun city are the main factors. The first responsible person in the catering unit is not conscious, the facilities and equipment of the small catering units are insufficient, the staff of the catering units are low in the quality of food safety, the supervision department is not enough, the punishment is not enough, the number of the law enforcement personnel is insufficient, the educational background is low, the law enforcement is single, and the social propaganda is not formed and the social propaganda is not promoted. People's food safety awareness is low, food safety knowledge is low, enthusiasm for participation is poor, food safety laws and regulations are not sound enough, and standards are not perfect.

【學(xué)位授予單位】：吉林大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2012
【分類號(hào)】：R155.5

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本文編號(hào)：1792429