大连市905家快餐企业食品安全应急管理现状调查

发布时间：2018-06-30 02:40

本文选题：快餐企业 + 食品安全　；参考：《现代预防医学》2017年09期

【摘要】：目的了解快餐企业食品安全应急管理建设现状及问题并提出建议。方法对大连市905家快餐企业进行食品安全应急管理现状问卷调查,利用SPSS 19.0进行数据分析。结果受访快餐企业中,餐饮服务食品安全监督年度等级为A级的有16.2%;89.2%的从业人员持有健康证。不同经营类型的企业在专职食品安全管理人员配备率上有显著差异(=23.412,P0.05);在食品安全召回及应急预案的配备率上有显著差异(=39.943,P0.05)。连锁加盟类提供食品原材料及配料安全信息的态度最为积极;50.6%的快餐企业在发生食品安全问题后倾向与消费者"私了"。结论快餐行业食品安全应急管理建设应重点对个体经营类进行治理,通过普及应急管理知识、督查快餐行业食品安全应急管理制度建设等途径,推进整体食品安全应急管理建设进程。
[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.
【作者单位】：大连医科大学公共卫生学院;大连市食品药品监督管理局应急处;
【基金】：辽宁省食品安全应急管理示范县建设研究项目项目编号:20150618 大连市医疗服务卫生需求与资源配置状况研究项目编号:WSJ/KJC-01-JL-01
【分类号】：F719.3;R155

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