武汉市餐饮具集中消毒单位现状及监管对策研究

发布时间：2018-01-21 14:54

本文关键词： 餐饮具集中消毒食源性疾病食品安全　出处：《华中科技大学》2012年硕士论文　论文类型：学位论文

【摘要】：研究背景随着经济社会的快速发展，人民生活水平的不断提高，人们对公共卫生的要求越来越严格，特别是对餐饮业消毒餐饮具卫生质量尤为关注，餐饮具消毒行业在这样的背景下应运而生，蓬勃发展。追溯起来，餐饮具集中消毒行业是从餐饮业中衍生出来的新兴行业，上世纪九十年代初兴起于我国南方，并迅速在全国各地普及，由于其具有省时、省力、价格适中、消毒效果可靠、集约化程度高等优点，对提高餐饮具卫生质量、防止食源性疾病发生发挥了重要作用，逐渐成为餐饮服务单位特别是中小型餐饮服务单位餐饮具清洗消毒的一种重要方式。但是，由于餐饮具消毒是一个新兴行业，各项法律法规不健全，部分餐饮具集中消毒单位存在选址和布局不合理、设施设备不齐全、人员文化水平低且缺乏培训、餐饮具消毒不彻底，出厂检验形同虚设等问题，常常引发食源性疾病，严重威胁人们的身体健康，逐渐成为食品安全的重大隐患。探索餐饮具集中消毒单位存在的问题，对其进行认真研究，明确其内在规律，找到相关的控制措施，对预防食源性疾病的发生至关重要；完善相关法律法规，加强对餐饮具集中消毒单位的监管，对于肃清行业“潜规则”，强化餐饮单位食品安全保障，确保人民群众食品安全意义重大，对我国治理食品安全问题有着更为深刻的现实意义。目的掌握武汉市餐饮具集中消毒单位的基本情况，为改进餐饮具消毒质量和强化监管部门对餐饮具集中消毒单位的监管提供科学化、标准化、规范化的参考依据。方法按照卫生部印发的《餐饮具集中消毒单位监督卫生监督规范（试行）》中检查表的要求，对武汉市所有有证（工商营业执照）餐饮具集中消毒单位进行基本情况的普查；根据各区餐饮具集中消毒单位数量和规模情况进行随机抽样，对大肠菌群、致病菌（金黄色葡萄球菌、志贺氏菌、沙门氏菌）、游离性余氯、烷基（苯）磺酸钠6项指标进行检验检测。结果 (1)武汉市共有有证餐饮具集中消毒单位41家，分布在14个行政区，，其中7个中心城区20家，6个远城区19家，东湖高新开发区2家。日产量达到万套以上的企业10家。有8家单位的生产场所（清洗、消毒、包装）总面积小于200平方米，有8家单位10项以上指标没有符合标准；所有单位都没有自检能力，只有14家单位进行委托检验；25家单位消毒餐具包装标识内容无厂名、厂址，消毒日期、保质期存在漏注或随意标注现象。只有2家单位所有调查项目完全符合调查表中10个方面24项具体内容。 (2)抽检结果表明：所有样品的金黄色葡萄球菌、志贺氏菌、沙门氏菌、游离性余氯、烷基（苯）磺酸钠5项检测指标均合格，只有部分样品大肠菌群检测不合格（以下不合格情况均指大肠菌群指标）。2010年武汉市餐饮具集中消毒单位餐饮具抽检平均合格率为79.56%，2011年平均合格率为91.61%，2011年武汉市集中消毒餐饮具平均合格率高于2010年平均合格率，具有统计学差异（p0.01）。结论 (1)武汉市餐饮具集中消毒单位消毒能力参差不齐，部分单位存在生产场所面积不符合条件、出厂后的餐饮具缺乏检验或根本未经检验，标签标识不清、厂区功能分区不完善或缺失等问题。 (2)武汉市餐饮具集中消毒单位经过一年的整治和规范，餐饮具消毒能力和水平有了明显的提高。
[Abstract]:Research background
With the rapid development of social economy, the improvement of people's living standard, people on the public health of the increasingly stringent requirements, especially for the catering industry is particularly concerned about the hygiene quality of disinfection of tableware, tableware disinfection industry emerges in this background to flourish. In retrospect, focus on tableware disinfection industry is a new industry derived from the catering industry in the last century at the beginning of the 90s rise in the south of China, and quickly spread throughout the country, because it is time-saving, labor-saving, affordable, reliable sterilization effect, intensive advantages, to improve the hygienic quality of tableware, prevent the occurrence of foodborne disease has played an important role, has become the food service unit special is an important way for small and medium-sized catering service units tableware disinfection. However, because of the tableware disinfection is an emerging industry, the law Regulation is not perfect, part of the tableware centralized disinfection units exist location and layout is reasonable, facilities are not complete, people's cultural level is low and the lack of training, tableware disinfection is not complete, factory inspection useless and other issues, often causing foodborne diseases, serious threat to people's health, has gradually become the major food safety risk.
To explore the tableware centralized disinfection units problems were studied, the inherent law, to find the relevant control measures, it is essential to the prevention of foodborne disease; improve relevant laws and regulations, strengthen the supervision of the tableware centralized disinfection units, to eliminate the "unspoken rule", strengthen the industry food security the masses of the people, to ensure food safety is of great importance to the governance of food safety in China, and have a more profound practical significance.
objective
To master the basic situation of Wuhan tableware centralized disinfection unit, so as to provide scientific, standardized and standardized reference for improving the quality of tableware disinfection and strengthening the supervision of the centralized disinfection unit of the tableware.
Method
According to the Ministry of Health issued the "tableware centralized disinfection units Health Supervision Specification (Trial) required to check the table", in Wuhan city all certificate (business license) tableware centralized disinfection units to carry out the basic situation of the census; according to the tableware centralized disinfection units and the scale of random sampling, the coliform bacteria, pathogenic bacteria (Staphylococcus aureus, Shigella, Salmonella), free chlorine, alkyl (benzene) 6 indicators to carry out inspection. Sodium sulfonate
Result
(1) a total of Wuhan City, tableware centralized disinfection units with the permit 41, distributed in 14 districts, including 7 districts in 20, 6 far city 19, East Lake hi tech Development Zone 2. Production reached million sets of more than 10 enterprises. There are 8 units of production sites (cleaning, disinfection, packaging) a total area of less than 200 square meters, there are 8 units of more than 10 indicators do not meet the standards; all units are not self ability, only 14 units were commissioned the inspection; 25 units of tableware disinfection packaging and labeling content no name, address, date of disinfection, the shelf life of leakage or injection random tagging phenomenon. Only 2 units all the survey project is fully in line with the survey in 10 aspects of 24 specific content.
(2) the sampling results showed that: all samples of Staphylococcus aureus, Shigella, Salmonella, free chlorine, alkyl (benzene) 5 indexes of sodium sulfonate were qualified, only part of the samples coliform detection unqualified (hereinafter refer to the unqualified coliform) in Wuhan.2010 tableware centralized disinfection tableware sampling average pass rate of 79.56%, in 2011 the average pass rate of 91.61%, with the average qualified rate is higher than the 2010 average qualified rate of Centralized Disinfection units in Wuhan city in 2011, with statistical difference (P0.01).
conclusion
(1) the disinfection capacity of tableware centralized disinfection units in Wuhan is uneven. Some units do not meet the requirements of the production area. After that, there are some problems such as lack of inspection or inspection, label identification is not clear, and function partition is not perfect or missing.
(2) after one year of regulation and standardization, the concentration disinfection unit of catering equipment in Wuhan has obviously improved the ability and level of disinfection of catering equipment.

【学位授予单位】：华中科技大学
【学位级别】：硕士
【学位授予年份】：2012
【分类号】：R155.65

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