黄山市中心城区卤制食品行业卫生状况调查

目的 了解卤制食品行业的卫生状况。方法 对黄山市中心城区50户卤菜店和卤菜摊进行整改前、后的卫生学调查。结果 整改后卤制食品经营户领取卫生许可证持证率由整改前的42％提高到90％；从业人员健康证持证率由46．30％提高到87．04％；洗手设施由42％提高到88％；容器消毒由44％提高到86％；卤制食品合格率由38．46％提高到70％。结论 卤制食品卫生质量及其加工和销售场所的卫生状况存在着严重的问题，是食品卫生管理的薄弱环节，应加强卤制食品行业的卫生监督与管理。

Survey on sanitary state of spiced-food industry in the center zone of Huangshan city

Objective To know sanitary state in spiced-food industry. Methods 50 spiced-food shops were investigated on sanitary state before and after rectification. Results The shops with hygiene licences accounted for 94% in 50 investigated shops, shops with washing apparatus and containers disinfected accounted for 88% and 86%, respectively. However, these accounted for only 42%, 42% and 44% before rectified. Employees held health certificates increased from 43.6% to 87.4%, and the qualified rate of spiced-food increased from 38.46% to 70%. Conclusions The poor quality of spiced-food and bad hygiene in the site for processing and sell was a weak chain for food management. It's imperative to strengther supervision to spiced-food industry.