宁乡县学校食堂卫生现状调查

目的 为了解宁乡县学校集体用餐食堂食品卫生现状,为卫生监督执法制定相应的管理对策提供指导依据. 方法 对宁乡县84家集体用餐学校食堂按食品卫生监督量化分级标准进行卫生学调查,并现场抽取餐饮具样品按<餐饮具消毒卫生标准>进行消毒效果检测. 结果 共调查学校集体用餐食堂84家,卫生许可证持证率67.8%,城区学校高于农村;食品从业人员健康证和卫生知识培训证持证率为63.83%,餐(饮)具消毒合格率77.08%,城区学校食品从业人员个人卫生与卫生知识合格率比农村地区学校要高,差异有统计学意义(χ2=10.46、22.48,P<0.01). 结论 宁乡县学校食堂食品卫生不容乐观.学校对自身管理不够重视,食堂整体投入不足,卫生许可证及从业人员健康证持证率不高,从业人员卫生知识抽查合格率较低,存在食源性疾病和食物中毒发生的隐患,应全面推行和实施学校食堂量化分级管理,加强对学校集体用餐食堂食品卫生安全的监管力度.     

滕州市学生集体用餐卫生管理现状

为贯彻执行《食品卫生法》和《学生集体用餐卫生监督办法》 ,保证学生集体用餐的卫生与营养 ,保障学生身体健康 ,2 0 0 0年 10月对滕州市供应学生 (含幼儿、小学、中学、中等专业学校 )的 6 1家学校集体用餐进行了卫生学调查。1　对象与方法2 0 0 0年 10月以滕州市供应学生餐的学校为调查对象 ,由食品卫生监督员在学校食堂进行现场调查。调查内容包括卫生许可证、从业人员数、持健康证人数、餐具消毒设施、食品卫生法规和卫生知识知晓率、食品卫生管理制度等 ;采集部分待用的餐具 ,用纸片法检测大肠菌群 ,阳性为不合格。率的差异显著性检验…     

天津市学校集体用餐卫生状况调查与分析

学校内食品卫生状况的好坏直接影响到师生的身体健康 ,为全面的掌握和了解天津市中小学校学生集体用餐的卫生状况 ,我所对天津市 9户学生集体供餐专业加工厂和 94所学校进行专项调查。从供餐单位、学生用餐情况当中 ,找出学生集体用餐中存在的问题并提出了相应的对策。     

宝安区学校及托幼机构食堂卫生状况调查分析

目的　为进一步加强学校食品卫生安全工作 ,有效遏制食物中毒和食品污染以及其他食源性疾病在我区各类学校 (包括托幼机构 )的发生。　方法　大肠菌群快速纸片法。　结果　食具合格率 94 .2 %。卫生许可证持证率 99.2 % ,从业人员持有有效健康证和卫生知识培训合格证持证率均为 91.9%。学校内设有食品零售部有效卫生许可证持证率 82 .4 %。　结论　应规范学校食堂和学生集体用餐的管理 ,加强学校食品卫生检查 ,对存在问题的学校和食品零售店 ,依据《食品卫生法》给予行政处罚 ,同时学校学生用餐的存在问题向当地政府、教育部门反映 ,以便当地政府、教育部门督促学校改进     

2004年潮阳区29所学校及幼儿园食堂卫生状况调查

食品安全工作是一个重大的系统工程,从农田到餐桌,其中哪个环节失控,都会对食品安全构成威胁。为进一步加强学生及幼儿集体用餐卫生管理工作,确保集体用餐安全,及时发现和消除学校及幼托机构内食品卫生存在的卫生安全隐患,防止学校发生食物中毒事故,为即将实施的学校食品卫生监督量化分级管理制度提供依据。2004年9月,组织对广东汕头潮阳区29所学校及幼儿园集体用餐的29个点的食品卫生现状进行了调查分析,现报道如下。1材料和方法1·1调查对象本辖区内提供集体用餐的29所普通中学和幼儿园,共29家食堂。1·2调查方法采取拉网式的方法,不漏掉…     

河南省学生集体用餐卫生管理状况调查分析

近年来,我省学生集体食物中毒现象时有发生,影响了学生的学习和身体健康。为切实了解我省学生集体用餐情况,贯彻落实《食品卫生法》和《学生集体用餐卫生监督办法》,防止学生食物中毒事故发生,我们于1998年5－6月对181所集体用餐学校进行了卫生管理状况调查。1对象与方法1．1对象在全省范围内依学校等级、规模抽取具有代表性的大学、中专、技工学校、中小学校为调查对象。1．2方法由经过培训的学校卫生综合监督员组成调查组,分别对所抽取的学校进行逐个调查,调查采取现场查看、卫生知识提问和填写学生集体用餐卫生状况调查表相结合的…     

灵川县学校食品卫生现况及管理对策

《学生集体用餐卫生监督办法》的颁布实施 ,标志着国家对学校食品卫生的管理工作已向规范化迈进 ,但是 ,由于对学校食品卫生管理力度欠缺 ,学校对食品卫生工作重视不够 ,以及学校后勤社会化等因素的影响 ,学校食品卫生问题仍然相当突出 ,为全面掌握灵川县学校食品卫生情况 ,加强对学校食品卫生的管理 ,防止食源性疾病和食物中毒的发生 ,2 0 0 0年 4月份我们组织卫生监督员对县辖学校的食品卫生情况进行了调查 ,提出了学校食品卫生管理工作对策。1　检查内容与方法拟订统一的“学校学生集体用餐卫生调查表”和“校园内个体食品生产经营者卫生…     

通州市学校幼儿园集体用餐卫生状况调查

为了加强学生集体用餐的管理,严格实施<食品卫生法>和<学校集体用餐卫生监督方法>,我们于2002年12月至2003年1月对我市学生集体用餐情况进行了现况调查,旨在指导学生集体用餐的卫生监督管理工作.     

当前农村学校学生集体用餐的卫生现状及监督管理对策探讨

通过分析当前农村学校学生集体用餐的卫生现状 ,针对学校领导对执行《食品卫生法》和《学生集体用餐卫生监督办法》缺乏认识 ;供应学生集体用餐的经营者构成复杂 ;卫生环境令人担忧 ;卫生监督管理工作难于落实。探讨对农村学校学生集体用餐的卫生监督管理对策 ,必须加强宣传和培训工作 ;落实卫生管理责任制 ;加强基础卫生设施建设 ;教育行政部门要提高对学生用餐的卫生监督管理的认识 ;增强卫生监督执法力度。     

湛江市学生集体用餐卫生状况调查

学生集体用餐卫生工作直接关系到学生的生长发育和身体健康。近年来学生集体食物中毒事件屡有发生 ,严重损害了学生的身体健康 ,影响了学校的正常教学秩序。为了解我市市直管学校学生集体用餐卫生状况 ,发现卫生管理中存在的问题 ,以便更好地做好学生集体用餐卫生监督管理工作 ,保证食品卫生安全 ,保障广大学生的身体健康 ,我们于 1998年 6月对湛江市赤坎片市直管的 2 1所中小学、大中专学校学生集体用餐的卫生状况进行了监督检查。1　对象与方法　　本市赤坎片市直管的 2 1所中小学、大中专 (含中技 )学校的2 7间学生食堂为调查对象。根据…     

Assessing the Food Safety Attitudes and Awareness of Managers of School Feeding Programmes in Mpumalanga,South Africa

The managers of school feeding programmes are responsible for ensuring the safety of the food which is provided to schoolchildren, but very few studies have been conducted on the food safety knowledge and awareness of these managers. The objective of this study is to evaluate the food safety attitudes and awareness of managers of the National School Nutrition Programme (NSNP) in schools in Mpumalanga, a province of South Africa. A cross-sectional survey study was conducted in which questionnaires were used to collect data from 300 NSNP food service managers. The majority of schools offering NSNP meals were located in informal settlements and most were found to lack basic resources such as electricity (power supplies to the food preparation facility) and potable tap water in their kitchens. No school was found to have implemented the hazard analysis and critical control points (HACCP) programme, and only a few staff had received food safety training. Food safety implementation is worst in informal schools in rural areas due to limited resources and infrastructure. The NSNP food service managers in some schools—especially those located in rural settlements—were found to have little knowledge and awareness of HACCP. These results indicate an urgent need to provide NSNP managers with food safety training and resources (potable water supplies, electricity, dedicated food preparation facilities), particularly in schools in rural settlements.     

吴江市学校食堂的食品安全现状

目的了解和分析吴江市学校食堂的食品安全现状。方法采用普查的方法对2007—2009年辖区内全部学校食堂的食品卫生分级进行评估,随机抽查各18所普通中学、小学、幼儿园(以上3类为公办)和民工子弟学校(包括幼儿园和小学),调查学校的组织管理、基本卫生设施、食堂从业人员卫生知识知晓率和因食物引起的缺课率等与食品安全相关的指标。结果吴江市公办学校食堂的卫生等级基本以A、B为主,61.9%的民工子弟学校食堂都处在C(较差)的水平。公办学校的食堂都建有健全的卫生组织管理和制度并加以落实,民工子弟学校食堂卫生设施较差,而且食堂从业人员卫生知识的知晓率明显低于公办学校,因食物引起的缺课率也高于公办学校。结论该市公办学校食堂食品安全状况较好,但民工子弟学校食堂存在严重的食品安全隐患,直接影响了该类学校在校生的健康。     

天津开发区餐饮服务单位食品安全管理员现状调查

目的了解天津开发区餐饮业食品安全管理员的一般情况和卫生行为,以及食品安全知识的期望获得途径,为以后更好的对食品安全管理员进行培训及管理提供参考。方法在开发区随机抽取134家餐饮业,对其食品安全管理员进行问卷调查。结果食品安全管理员以男性为主(67.4%);平均年龄为33.7±8.67岁;食品行业工作年限两年及以上的占80.3%;学历以高中(中专)为主(40.2%),高中(中专)及以上占总人数的69.7%;按学历分组,各组的卫生行为平均得分总体存在差异(F=3.866,P0.01);大、中、小型餐饮服务业专兼职食品安全管理员的构成不一致(χ2=8.124,P0.05),大型餐饮业中专职食品安全管理员构成比为61.5%;主要期望的知识获得途径为培训讲座60人次、网络41人次、科普宣传材料38人次,全年培训时间40 h及以上的仅为14.4%。结论应进一步明确和细化食品安全管理员准入标准,提高全社会对食品安全管理岗位的认识,以多次、多种形式进行培训,从而使食品安全管理员获得更多知识,减少食品安全事故发生。     

通化市学校（托幼机构）食品安全现状分析及对策

目的为了更深入的研究通化市全部学校中现阶段食堂的安全状况，以便加强学校食堂中的食品安全管理。方法对我市共有的33家学校的内部食堂进行大规模检查。结果我市的这33家学校都办理过卫生许可证，上岗人员中没有健康证的占总上岗人数的22％，食品安全知识知晓率低；15所学校（托幼机构）食堂布局流程不合理，占45．45％；16所学校（托幼机构）食堂采购食品及其原料无索证或索证不全，且无验收制度，占48．5％。结论改进食品安全监管方法．增加食品安全的内部盘查，加大力度对上岗人员的食品安全培训，在托儿场所中建立安全信用服务中心，这样能够有效防止学校食堂中发生食物中毒现象，将中毒源扼杀在摇篮中。     

A national survey of food hygiene training and qualification levels in the UK food industry

The food hygiene training received and qualifications held by four different grades of food handlers were compared by means of a postal survey of 1650 businesses in the manufacturing, retail and catering sectors of the UK food industry. Significant differences ( p < 0.05) were identified between the methods of training delivery to, and qualifications held by different grades of food handlers across the three industry sectors. Business status, personnel characteristics and risk perceptions of managers all had significant effects on the methods of training used and qualification levels achieved within each industry sector. Positive attitudes towards training were expressed by most managers although follow-up face-to-face interviews revealed their concerns about the cost, time and relevancy of the training their staff received. Whilst both the uptake of training and level of food hygiene qualifications may have improved in recent years, this study highlighted the need to develop training methods that are proven to change workplace behaviour as well as imparting knowledge. This may be best achieved by consolidating food hygiene training as a fundamental part of a wider approach to food safety control based on HACCP.     

成都市几所中学学生食品安全知识调查

[目的]了解学生食品安全知识掌握情况,态度和卫生行为以及学生就餐情况,为开展相应的、积极的健康教育提供资料.[方法]采用随机整群抽样,在成都市武侯区抽取2所高中,在金牛区抽取2所初中,以其中2461人作为调查对象,进行问卷调查.[结果]初中学生卫生知识知晓率为64.79%,高中生为68.60%,二者之间差异有统计学意义（P＜0.05）;95.76%的初中生,94.35%的高中生表示愿意关注食品卫生知识;76.5%的初中生,74.98%的高中生表示每次饭前便后都洗手;在对食堂满意度调查中,初中生有13.5%表示满意,高中生中仅有1.69%表示满意.[结论]中学生的食品卫生知识知晓率及行为形成率较低.学校在开展健康教育时,更应注重培养学生的卫生行为的形成,采取有益于健康的行为,预防食物中毒的发生.     

The Sanitary Conditions of Food Service Establishments and Food Safety Knowledge and Practices of Food Handlers in Bahir Dar Town

Background

Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of food service establishments in Bahir Dar town.

Methods

A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on employees'' knowledge of food hygiene and their practices as well on sanitary conditions of the food service establishments

Results

The median age of the food handlers was 22 years and among the 455 subjects 99 (21.8%) have had food hygiene training. Sixty six percent of the establishments had flush toilets whereas 5.9% of the establishment had no toilet. Only 149 (33.6%) of the establishments had a proper solid waste collection receptacle and there was statistically significant association between the sanitary conditions and license status of the establishments (p=0.01). Most of all, knowledge gap in food hygiene and handling practice was observed. In addition, there was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (p<0.05). While more than 50% of the handlers prepare meals ahead of the peak selling time, more than 50% of the left over was poorly managed.

Conclusion

This study revealed poor sanitary conditions and poor food hygiene practices of handlers. Educational programs targeted at improving the attitude of food handlers and licensing and regular inspections have been recommended.     

Conformity of food service units with legislation

The objective of this study was to evaluate the conformity of Brazilian food service units (FSUs) to their adequacy to Brazilian legislation. Thirty-seven FSUs participating in a Brazilian public social program in 2010 and distributed proportionally among the five geographic regions of Brazil were the sample. An evaluation instrument was constructed to assess the adequacy of them to legislation. The data indicate that water supply and sewage had the highest percentage of satisfactory results (54%), followed by production and transport of food (35.1%). Buildings and procedures fell into the range of satisfactory with restrictions, while items related to hygiene, distribution area, documentation were classified as unsatisfactory. There was a significant difference between the group items when considering the management model. Of the managers, 56.8% stated that the legal obligation is very important. The FSUs did not meet the requirements for the implementation of food safety, although managers consider meals safe production important.     

新疆兵团石河子高中学区学生食堂应用HACCP体系研究

目的通过HACCP体系的建立,增强学区管理层及食堂加工人员的食品安全意识,提高餐品安全水平。方法根据国际食品法典食品委员会《HACCP体系应用指南》、卫生部《食品企业HACCP实施指南》和《餐饮业HACCP通用实施指南》方法,选择石河子高中学区食堂进行HACCP安全控制体系的试点研究。结果管理层及食堂加工人员的食品卫生安全意识明显增强;经食品卫生相关知识培训后的卫生知识合格率达到了98.46%;食品原料采购的索证情况合格率达到了90.77%;感官性状合格率达到了95.38%,餐品加工等关键环节的菌落总数与建设体系前相比均显著下降(P0.01),加工人员的手、熟食容器及成品菜的大肠菌群合格率达到了84.00%、88.33%、85.00%,较建设体系前均有显著提高。结论 HACCP体系的实施,有效的增强了学区管理层的食品安全意识,积极主动的对食堂加工人员进行培训,明确了岗位意识,加强了对关键控制点进行控制,保障了该体系的有效实施。     

The impact of training on knowledge and standards of food hygiene Eth a pilot study

The UK Committee on the Microbiological Safety of Foods (1991) recommended that managers and supervisors of food businesses should be trained in food hygiene. Legislative changes in the UK now require proprietors of food businesses to be instructed, supervised and/or trained in food hygiene ton appropriate level. Twelve food premises were used in the study. All staff ( n = 50) were surveyed to establish the level of food hygiene knowledge and the food premises were inspected to establish general food hygiene standards. Results showed that there was no relationship between the level of knowledge of the staff and hygiene standard of the premises. This study established the feasibility of gathering data appropriate to establish such indicators of the influence of training and makes recommendations for further research.