抚顺市区餐饮业食品安全现状及监管对策

发布时间：2018-04-23 14:53

本文选题：餐饮业 + 食品安全　；参考：《吉林大学》2012年硕士论文

【摘要】：目的：研究抚顺市区餐饮业的食品安全状况及影响因素，进而提出预防措施和建议。为提高抚顺市区餐饮服务单位食品安全整体状况，降低食品安全隐患，提高抚顺市区食品安全监管部门的监管水平，更好地保障抚顺市人民的饮食安全和身体健康提供科学参考依据。方法：采用分层抽样的方法，抽取抚顺市区大型餐饮单位20家，中型餐饮单位100家，小型餐饮单位200家进行调查，对抚顺市区大中小型餐饮单位餐饮服务许可证和健康证明持有情况、采购食品索证索票及验收记录和采购合格食品情况、餐饮具消毒记录情况、晨间记录情况、食品处理区布局符合生进熟出单一流向情况、食品处理区面积与就餐场所面积情况、容器、工具分开摆放并有区分标识情况、食品库房、专间等情况进行调查。结果：1、大中小型餐饮单位食品安全管理制度健全情况统计学比较分析结果P0.05，差异有显著性；2、各规模餐饮单位配备食品安全管理员情况统计学比较分析结果P0.05，差异无显著性；3、各规模餐饮单位食品符合食品采购索证索票、验收记录情况统计学比较分析结果P0.05，差异有显著性；4、各规模餐饮单位采购合格食品情况统计学比较分析结果P0.05，差异无显著性；5、各规模餐饮单位餐饮具消毒记录情况统计学比较分析结果P0.05，差异有显著性；6、各规模餐饮单位晨检记录情况统计学比较分析结果P0.05，差异有显著性；7、各规模餐饮单位食品处理区布局符合生进熟出单一流向情况统计学比较分析结果P0.05，差异有显著性；8、各规模餐饮单位食品处理区面积与就餐场所面积符合要求情况统计学比较分析结果P0.05，差异有显著性；9、各规模餐饮单位容器符合分开摆放并有区分标识情况统计学比较分析结果P0.05，差异有显著性；10、各规模餐饮单位工具符合分开摆放和使用并有区分标识情况统计学比较分析结果P0.05，差异有显著性；10、各规模餐饮单位废弃物容器是否有盖情况统计学比较分析结果P0.05，差异有显著性；11、大型和中型餐饮单位建立餐厨废弃物处置台账情况统计学比较分析结果P0.05，差异有显著性；12、大型和中型餐饮单位配备三防设施情况统计学比较分析结果P0.05，差异有显著性；13、大型和中型餐饮单位专间面积符合要求情况统计学比较分析结果P0.05，差异有显著性；结论：抚顺市区大型餐饮单位的环境场所、设施设备情况要好于中小型餐饮单位。抚顺市区餐饮服务单位布局不合理，基础条件较差，规范化程度不高，，管理水平低，食品安全隐患仍然存在。造成抚顺市区餐饮业食品安全隐患的因素主要有餐饮单位第一责任人意识不强，小型餐饮单位的设施设备不足，餐饮单位从业人员素质低食品安全意识淡薄，监管部门执法力度不够，处罚力度不够，执法人员数量不足，学历偏低，执法方式单一，没有形成健全的监管机制，社会宣传不到位，人民群众食品安全法律意识不高，食品安全知识少，参与积极性差，食品安全法律法规体系不够健全、标准不完善。
[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.

【学位授予单位】：吉林大学
【学位级别】：硕士
【学位授予年份】：2012
【分类号】：R155.5

【参考文献】