【摘要】：目的了解部隊(duì)餐飲單位的食品衛(wèi)生安全現(xiàn)狀,分析存在的主要衛(wèi)生問(wèn)題,以完善部隊(duì)餐飲衛(wèi)生保障體系。方法采用橫斷面問(wèn)卷調(diào)查,結(jié)合現(xiàn)場(chǎng)查看和快速檢測(cè)的方法,對(duì)全軍選取的70家餐飲單位進(jìn)行了調(diào)查。結(jié)果在70家部隊(duì)餐飲單位中,主要以軍隊(duì)自管為主,占總體比例的70.0%,其次為社會(huì)化保障,占28.6%。辦伙方式以團(tuán)以上集約化辦伙為主,占64.3%。在食品加工環(huán)節(jié)中,主要存在5個(gè)方面的衛(wèi)生安全問(wèn)題,包括:餐飲具清洗消毒不徹底、加工間結(jié)構(gòu)布局不合理、加工環(huán)節(jié)交叉污染、原料采購(gòu)與貯存不符合衛(wèi)生要求以及內(nèi)部衛(wèi)生管理不規(guī)范。餐飲單位內(nèi)部有檢驗(yàn)人員的占44.3%,配備檢測(cè)設(shè)備的占40.0%,設(shè)置食品檢驗(yàn)室的占35.7%。結(jié)論部隊(duì)餐飲單位中存在食品衛(wèi)生安全隱患,應(yīng)當(dāng)從強(qiáng)化落實(shí)衛(wèi)生制度、完善相關(guān)設(shè)備、增強(qiáng)人員食品安全意識(shí)、加強(qiáng)內(nèi)部監(jiān)督力度及建立健全獎(jiǎng)懲機(jī)制進(jìn)行整體改進(jìn)。
[Abstract]:Objective to understand the current situation of food hygiene and safety in military catering units and analyze the main health problems in order to improve the food hygiene guarantee system. Methods A cross-sectional questionnaire survey was used to investigate 70 catering units selected by the army. Results among the 70 military catering units, the army mainly managed itself, which accounted for 70.0% of the total, followed by social security, accounting for 28.6%. The way to organize the group above the intensive management of the main, accounting for 64.3 meters. In food processing, there are mainly five aspects of health and safety problems, including: the cleaning and disinfection of food utensils is not thorough, the structural layout of processing room is unreasonable, and the cross contamination of processing links, The purchase and storage of raw materials do not meet the sanitary requirements and the internal hygiene management is not standardized. Food and beverage units have inspection personnel in 44.3, equipped with testing equipment accounted for 40.010, food inspection room accounted for 35.7. Conclusion there are hidden dangers in food hygiene and safety in military catering units, which should be improved by strengthening the implementation of hygiene system, perfecting related equipment, strengthening the awareness of food safety of personnel, strengthening internal supervision and establishing and perfecting the reward and punishment mechanism.
【作者單位】： 軍事醫(yī)學(xué)科學(xué)院疾病預(yù)防控制所;
【基金】：軍隊(duì)后勤科研計(jì)劃重點(diǎn)資助項(xiàng)目(BWS12J043)
【分類(lèi)號(hào)】：R821

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