北京市餐饮业量化分级管理现状及影响因素分析

[目的]分析北京市不同类型餐饮业(餐饮单位、学校食堂、职工食堂)量化等级分布统计学差异,探索其影响因素,为确定卫生监管控制点提供依据。[方法]按照分层抽样和随机抽样相结合的方法,抽取855户餐饮业量化评分表,应用卡方检验分析不同类型餐饮业量化等级分布统计学差异,用有序多分类的Logistic回归分析影响等级的重要因素,应用方差分析和SNK-q检验分析各项指标得分均数的统计学差异。[结果]①不同规模餐饮单位、不同性质职工食堂之间等级分布差异有统计学意义(P﹤0.01);不同类型学校食堂之间的等级分布差异无统计学意义(P﹥0.05);②筛选出10因素为餐饮单位日常监督的控制点,7因素为学校食堂日常监督的控制点,6项因素为职工食堂的关键控制点。③不同规模餐饮单位、不同类型学校食堂、不同性质职工食堂之间,在各项目得分上差异有统计学意义(P﹤0.05)。[结论]量化分级管理引入了监督控制点理论,有助于对单位进行分类分重点监管。

ANALYSIS ON THE SITUATION OF QUANTITATIVE GRADE ADMINISTRATION OF CATERING INDUSTRY IN BEIJING AND THE INFLUENCING FACTORS

[Objective] To analyze differences of quantitative grade distribution between restaurants, scholastic dining rooms, and employee canteens, and probe their influencing factors respectively, to define focal items of supervision in food health inspection. [Methods] 855 workplaces including restaurants, scholastic dining rooms, employee canteens were selected by using combined stratified and random sampling method, and graded by using the same quantitative grade questionnaire, analyzed the grades differences of...