苏州工业园区餐饮行业食品安全现况调查及对策分析

发布时间：2019-03-04 20:28

【摘要】：目的：通过对苏州工业园区的餐饮行业食品安全现况进行调查，，了解餐饮行业内各类风险的存在及其影响因素，同时了解各餐饮单位对于食品安全的管理状况，分析客观规律，提出针对性的解决方案，为政府制定餐饮行业食品安全监管方案提供科学依据。方法： 1、调查对象：采用分层随机抽样方法，选取220户餐饮单位作为调查对象。在220户餐饮单位中，每户选择1名管理人员和2名从业人员（共计660人）接受调查。另单纯随机抽样选取260名消费者进行餐饮行业满意度调查。 2、调查方法：首先根据政府部门量化评级数据对园区餐饮行业的现况进行大致分析判断；然后采用现场调查的方法，分别按区域、规模、类别对餐饮单位进行分组，对选出的660人进行问卷调查；再结合监管部门对调查对象的工作数据，得出调查分析结果；对比验证之前的判断分析，客观评价餐饮单位存在的各环节风险，进而提出改善方案和对策措施。结果： 1、三年量化分级结果显示：高风险的C级单位在餐饮行业总体的占比下降了16%。2、建成区C级单位占比39.1%为最低。3、经营性餐饮单位中，小型饭店风险均值42.5分为最高，大型饭店风险均值19.5分为最低。4、食品小作坊、工地食堂的风险均值分别为40.4分、40.1分，为集体用餐单位高风险类别，学校食堂的风险均值15.5分为最低。5、环节的最高标化风险值为：经营性餐饮单位的原料采购类5.6分和集体用餐单位的经营状况类5.3分。6、2012年，执法部门的监督覆盖率为140.1%，平均监督频率为18户次/工作日，全年媒体报道次数为76次，网站浏览量为42203人次。7、消费者对园区餐饮行业的满意度仅为33%。结论： 1、近三年来，园区餐饮行业的整体风险略有下降；2、从地区分布看，建成区较乡镇地区的食品安全风险更小；3、从趋势变化看，经营性餐饮单位的风险高低与规模大小成反比，而集体用餐单位的风险高低与主管部门监管压力大小成反比；4、从类别看，风险最高的是食品小作坊、工地食堂和小型饭店，风险最低的是大型饭店和学校食堂。5、从环节看，经营性餐饮单位最高风险在原料采购和总体运营，集体用餐单位最高风险在经营状况、人员管理和仓储保洁；6、监管部门的工作面广量大但对外宣传不足，履职效果距离广大消费者的期望仍然较远。7、消费者的满意度不高，期望更安全的用餐环境和更有力的执法力度。
[Abstract]:Objective: to investigate the present situation of food safety in the catering industry of Suzhou Industrial Park, to understand the existence and influencing factors of all kinds of risks in the catering industry, and to understand the management of food safety in various catering units at the same time. This paper analyzes the objective law and puts forward the corresponding solutions to provide the scientific basis for the government to formulate the food safety supervision scheme in the catering industry. Methods: 1. Subjects: 220 catering units were selected by stratified random sampling. Among 220 catering units, one manager and two employees (a total of 660) were selected for each household. In addition, a simple random sampling of 260 consumers for the catering industry satisfaction survey. 2, investigation methods: firstly, according to the quantitative rating data of the government departments, the present situation of the catering industry in the park is roughly analyzed and judged; Then adopt the method of on-the-spot investigation, divide the catering units into groups according to the region, scale and category respectively, and carry on the questionnaire investigation to the 660 people selected; then combine the work data of the supervision department to the investigation object, get the result of the investigation and analysis; Comparing and verifying the judgment and analysis before, objectively evaluating the risk of every link in the catering unit, and then putting forward the improvement plan and countermeasures. Results: 1. The three-year quantitative grading results showed that the overall proportion of high-risk C-level units in the catering industry decreased by 16%. 2. The percentage of C-level units in the built-up areas was the lowest at 39.1%. Among the commercial catering units, the proportion of C-level units in the built-up area was the lowest. The average risk value of small hotel is the highest, and that of large hotel is 19.5. 4. The average risk of small food workshop and site canteen is 40.4 and 40.1, respectively, which is the high risk category of collective dining unit. The average risk value of the school canteen is 15.5, which is the lowest. 5. 5. The highest standardized risk value of the links is 5.6 for the raw material purchase of the business catering unit and 5.3 for the group dining unit. 6, 2012, for the management status of the collective dining unit. Law enforcement coverage was 140.1 percent, with an average supervision frequency of 18 households per working day, 76 media coverage times and 42203 website views throughout the year, and consumers' satisfaction with the catering industry in the park was 33 percent. Conclusion: 1. In the last three years, the overall risk of the catering industry in the park has decreased slightly, 2. From the perspective of regional distribution, the food safety risk of the built-up area is less than that of the town-town area. 3, from the trend change, the risk level of the business catering unit is inversely proportional to the scale, while the risk level of the collective dining unit is inversely proportional to the supervision pressure of the competent department; 4, from the category of view, the highest risk is small food workshops, site canteens and small restaurants, the lowest risk is large hotels and school canteens. 5, from the link, the highest risk in the procurement of raw materials and the overall operation of operational catering units, The highest risk of collective dining units in the business situation, personnel management and warehousing cleaning; 6, the regulatory department's face is large but the publicity is insufficient, the performance effect is still far away from the expectations of consumers. 7, the satisfaction of consumers is not high, the expectation of safer dining environment and more effective law enforcement.
【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

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