吴江区大中型餐饮单位熟肉制品安全状况评价及管理对策探讨

发布时间：2018-03-31 23:28

本文选题：熟肉制品　切入点：微生物检验　出处：《苏州大学》2013年硕士论文

【摘要】：【研究目的】近年来食品安全问题频发，，熟肉制品的抽样合格率持续走低，使群众对食品安全的关注度日益提高。通过对苏州市吴江区辖区内含凉菜经营项目的大中型餐饮企业连续三年的随机抽样检测，以及对部分单位的卫生设施、食品操作流程、人员素质等情况的现场调查，分析评价吴江区大中型餐饮企业自制熟肉制品安全总体状况，对可能造成熟肉制品不合格的影响因素进行分析，从而得到影响其安全的主要因素，根据吴江区的实际情况提出可行性意见及措施。【方法】 1、采用分层随机抽样的方式对吴江区辖区内的大中型含凉菜餐饮企业进行抽样，将2010、2011、2012年连续三年的微生物检测及亚硝酸盐含量抽样合格率进行比较分析。 2、设计调查表，采用普查的方式对调查对象的硬件条件、操作情况、人员素质进行全覆盖的问卷及现场调查，综合分析各个项目的合格情况。 3、对2011年和2012年的抽样对象的问卷以及现场调查情况进行汇总分析，运用HACCP危害分析方法，分析各个环节及确定关键点。在此基础上运用单因素卡方分析以及多因素回归分析，对可能影响熟肉制品质量的因素进行技术分析，计算出影响熟肉制品安全的主要因素，进而提出大中型含凉菜餐饮企业针对性的管理意见及纠偏措施。【结果】 1、微生物检验合格率2010年85%、2011年67.5%、2012年55%，亚硝酸盐含量检测合格率三年均为100%。微生物检验中，共计140批次熟肉制品，44批大肠菌群超标，17批超标100倍以上，16批细菌菌落总数超标，有14批大肠菌群和菌落总数两项均超标，没有发现致病菌超标。 2、问卷调查434家大中型含凉菜餐饮企业发现，硬件方面“专间面积”合格率43%、传递窗口设置合格率50%两个项目稍差一些，现场勘查发现的人员操作方面的合格率普遍不高，人员素质方面大中型餐饮企业的素质合格率在60%以上。 3、对2011和2012年有抽样的单位所对应的调查问卷进行统计分析，将所有因素分类统计，根据合格率情况运用HACCP方法剔除一些影响不大的条件，共选出13个因素进行单因素分析，“紫外线灯覆盖是否达到标准”、“专间温度是否符合要求”、“是否存在交叉污染”、“是否佩戴口罩操作”、“是否有隔夜食物处理记录”这5个项目P值0.05，说明熟肉制品在不同的加工条件下合格率有显著性差异。将以上5个因素运用Logistic回归分析，“是否存在交叉污染”和“是否戴口罩操作”被纳入Logistic回归方程，得到“是否戴口罩操作”是保护因素，是影响熟肉制品卫生质量的主要因素。【结论】 1、大中型餐饮企业熟肉制品微生物检验合格率走低，亚硝酸盐合格率稳定为100%。大肠菌群超标现象严重，其次是菌落总数超标，致病菌不合格没有发现。 2、大中型含凉菜餐饮企业的硬件条件和人员素质相对比较好，一些细节问题有待提高，人员的操作情况存在问题较多。 3、“是否戴口罩操作”是熟肉制品微生物检验合格率的最主要因素。 4、针对发现的问题，运用HACCP危险因素分析方法，提出可行性意见：一是对熟肉制品的加工场所凉菜专间建立卫生管理职责部门，专人负责，对专间的卫生状况每日例行自检。二是建立针对性的专业知识培训体系和职业道德培训体系；三是对熟肉的进销存情况建立网上平台进行登记和监管，为完善食品溯源系统提供基础。
[Abstract]:[purpose]
In recent years, frequent food safety issues, cooked meat product sampling qualified rate continued to decline, so that people's attention on food safety is increasing. The area of Wujiang District of Suzhou city dish containing business projects large and medium-sized catering enterprises for three consecutive years of random sampling, and a part of the unit of food sanitation facilities, operating procedures, site the quality of personnel of the investigation, analysis and evaluation of Wujiang District of large and medium-sized catering enterprises made the overall situation of the safety of cooked meat products, for possible influencing factors of cooked meat unqualified were analyzed, so as to get the main factors affecting the safety, put forward feasible suggestions and measures according to the actual situation of the Wujiang region.
[method]
1, using stratified random sampling method in Wujiang area of large and medium-sized catering enterprises with dish sampling, microbial detection and nitrite content in the sample of 201020112012 for three consecutive years, the qualified rate were compared and analyzed.
2, design questionnaires, conduct a census to investigate the hardware conditions, operation conditions and personnel quality of the respondents, and make a comprehensive coverage of the questionnaires and field surveys, and comprehensively analyze the qualification of each item.
3, questionnaire in 2011 and 2012 of the object and field investigation were analyzed, using HACCP hazard analysis method, analysis of each link and identify key points. On the basis of using single factor analysis and multivariate regression analysis, technical analysis of the factors that may affect the quality of cooked meat products, calculate the main factors affect the safety of cooked meat products, and then put forward the large and medium containing dishes catering business for the management advice and corrective measures.
[results]
1, the microbial test pass rate in 2010 85%, 2011 67.5%, 2012 55%, the qualified rate of nitrite content of three to an average of 100%. microbiological examination, a total of 140 batches of cooked meat products, 44 batches of coliform bacteria exceed the standard, exceed the standard 17 batch of more than 100 times, the 16 batch of the total number of colonies of bacteria exceed the standard, 14 batches of total colony and coliform group two items were found no pathogenic bacteria exceed the standard, exceed the standard.
2, a questionnaire survey of 434 large and medium-sized catering enterprises with cold dishes found hardware "special area" 43% pass rate, pass rate of 50% transfer window setting two projects a little worse, the scene found the personnel operation qualification rate is generally not high, the quality of personnel of large and medium-sized catering enterprises in the quality qualified rate more than 60%.
3, the questionnaire corresponding to sampling unit to carry on the statistical analysis of 2011 and 2012, all factors classification statistics, according to the qualification rate by the HACCP method to eliminate some little impact conditions, 13 factors were selected by single factor analysis, the ultraviolet lamp cover meets the standards "," special room temperature is in accordance with the request "," whether there is cross pollution "," whether to wear a mask operation "," whether there is leftover food processing records "of the 5 projects the P value is 0.05, that of cooked meat products in different processing conditions of qualified rate had significant difference. The above 5 factors by Logistic regression analysis," the existence of cross contamination "and" whether to wear a mask operation was included in the Logistic regression equation, "whether to wear a mask" is a protective factor, is the main factor affecting the hygienic quality of cooked meat products.
[Conclusion]
1, the qualified rate of cooked meat products in the large and medium-sized catering enterprises is low, the qualified rate of nitrite is stable to 100%., the coliform group exceeds the standard phenomenon is serious, followed by the total number of colonies exceeding the standard, and the pathogenic bacteria are not qualified.
2, the hardware conditions and the quality of personnel of large and medium sized dish containing catering enterprises is relatively good, some details need to be improved, there exist many problems in the operation of personnel.
3, "wearing mask operation" is the most important factor in the rate of microbial inspection of cooked meat products.
4, according to the problems found, the use of HACCP risk factors analysis method, puts forward some feasible suggestions: one is the processing sites of cooked meat dish designed to establish health management responsibilities between departments, the person responsible for the tertiary health daily self. The two is the establishment of the professional training system and occupation moral training system; three of the cooked meat of the invoicing platform established online registration and supervision, provide the basis for the improvement of food traceability system.

【学位授予单位】：苏州大学
【学位级别】：硕士
【学位授予年份】：2013
【分类号】：R155.6

【参考文献】