高危食品卫生质量控制措施和实施效果评价

目的评价食品卫生质量控制措施的实施效果. 方法流行病学、情境分析法和统计软件SAS 6.12. 结果中山市新开展检验项目78项,检验机构已通过国家检验室认可;实行卫生监督量化分级管理高危食品卫生控制的管理措施实施后,常规八类食品合格率显著性提高(P＜0.05),其中熟肉、蔬菜的合格率分别增长13%和23%,腊味达97.5%,米面制品96.78%,酒类97.03%,食用油98.63%,饮料、奶饮料及酱油合格率均提高5%以上;由该类食品引起的突发事件及卫生质量事件基本消除. 结论中山市高危食品控制管理措施实施效果显著.

The Hygienic Quality Control for High-risk Food and its Implementation Effect

Objective To evaluate the implementation effect of the strategy for controlling food hygiene quality. Methods Epidemiology ,scene analyses and the statistic software SAS 6.12 were adopted. Results 78 new items were developed for food test in this city. The testing institution has anation-certified lab. After quantified hygiene supervision in this city,The eligible ratio of 8 routine foods passing the hygiene test has increased significantly(P<0.05) with that of cooked meats and vegetables increased by 13% and 23% respectively,and that of sausage increased by 97.5%,the rice and flour increased by 96.78%,alcoholic drink and edible oil increased by 97.03% and 98.63% respectively,drink,milk drink and soy sauce increased by more than 5%. The outbreak events induced by these kinds of food have died away basically. Conclusion The effect of control and management strategy for high-risk food in this city is significant.