南通市区餐饮单位凉菜间食品安全现况调查

目的了解南通市餐饮单位凉菜间的食品安全现况,对造成熟食凉菜不合格的影响因素进行分析,为进一步强化南通市餐饮单位凉菜间的食品安全监管提供依据。方法分层抽取南通市区60家提供熟食凉菜的餐饮单位,采用横断面调查研究方法,设计现场调查表,对其凉菜间进行现场调查;采用单纯随机抽样方法,采集熟食凉菜样品送检;食品加工用具容器进行清洁度（ATP）现场快检。结果南通市无证和超许可范围从事凉菜加工的餐饮单位有7家,占总数的11.67%。小型餐馆的凉菜间功能布局、卫生设施设备、卫生措施合格率分别为80.00%、65.00%、20.00%,大型餐馆合格率分别为100.00%、100.00%、76.92%。熟食凉菜实验室检测合格率为40.33%,其中大肠菌群阳检率为57.67%。涉及食品加工环节的用具容器现场快检合格率为70.00%,其中小型餐馆合格率仅为42.73%。结论南通市大中型餐馆的凉菜间食品安全状况好于小型餐馆,部分餐馆尤其是小型餐馆凉菜间食品安全状况有待提高。凉菜间餐饮服务许可、功能布局和硬件设施情况较好,而食品加工环节存在卫生操作不合理,食品加工过程控制不严格等问题,需进一步通过加强从业人员卫生知识培训,规范食品加工环节安全管理,强化日常监督等措施来解决。

Survey of the status of food safety in cold dish room of Nantong City

[Objective]To understand the status of food safety in cold dish room of catering units,to analyze the factors that may affect the qualities of cold dishes in Nantong city,and provide the basis for further strengthening the food safety supervision in dish catering units. [Methods]A total of 60 catering units with cooked cold dish supply were randomly selected from urban Nantong.Their cold dish room was investigated with self-designed questionnaire by using cross-sectional survey method. Simple random sampling method was adopted to collect samples of cooked cold dish for laboratory test. ATP site rapid testing was applied for cleanliness test of food processing equipment and container. [Results]There were 7 catering units cooked cold dishes without license or operations beyond scope in Nantong City,accounting for 11. 67%. The qualified rates of functional layout,sanitary facilities and equipment,sanitary measures of small restaurant and large restaurant were 80. 00 %,65. 00 %,20. 00 %; 100. 00 %,100. 00 %,76. 92%,respectively. The qualified rate of cooked cold dish was 40. 33% by laboratory test,among which the positive rate of Coliform was 57. 67%. The ATP qualified rate of food processing equipment and container was 70. 00%,that of small restaurant was42. 73%. [Conclusion]The status of cooked cold food safety of large and medium-sized restaurants is better than small restaurants in Nantong City,some restaurants,especially small restaurant＇s dish food safety status needs to be improved. The food service permit,functional layout and hardware facilities are relatively good in cold dish room,but some food processing sectors are unreasonable in hygiene,and food processing control is not strictly. It is necessary to strengthen the health knowledge training of employees,to standardize safety management of food processing sectors,and strengthen the daily supervision to solve these problems.