北京铁路沿线小食堂食品安全管理现状调查

目的了解北京铁路沿线小食堂食品安全管理现状，探讨符合实际的管理方法，提高食品安全管理水平。方法查阅北京铁路沿线小食堂主管部门食品安全管理档案，现场检查小食堂50个，填写调查表格。结果北京铁路沿线小食堂共有381个，分别属于负责维护基础线路、信号、桥梁等的工务段、电务段、车务段、供电段、大型机械维修段等部门。小食堂面积以8—20m^2的居多。管理分为2种方式，一种为家庭厨房式，共有184个，每个食堂就餐人数3～7人，无专职炊事员，职工轮流做饭；一种为工地食堂式，共有197个，每个食堂就餐人数8—39人，有一二名专兼职炊事员。现场检查结果显示，在基础设施方面，有26个小食堂与外界直接相通的门无防鼠板，有17个防蝇纱门、纱窗破损，13个排风扇处无网罩；有29个水池不足3个，有7个没有库房；在卫生管理方面，有36个不能出示炊事员卫生知识培训记录，有31个不能出示内部管理检查记录，有27个食品采购索证索票及台账记录不合格，有12个生熟用具混用。结论北京铁路沿线小食堂卫生设施及管理不达标，必须采取有效措施，降低发生食源性疾患的危险。

Investigation on current situation of food safety management in small canteens along the railway in Beijing

Objective] To understand the current situation of food safety management in small canteens along the railway in Beijing, explore the feasible management, and enhance the level of food safety management. Methods] The records of food safety manage- ment in small canteens along the railway in Beijing were collected from the competent departments, and the on-site inspection was performed in 50 small canteens by filling in the survey forms. Results] There were a total of 381 small canteens along the railway in Beijing, which respectively belonged to the departments of train operation, rail maintenance, electricity operation, power suppl- ying, and large machinery maintenance. The area of canteens was mainly between 8 m2 and 20 m2. There were two management methods, while 184 canteens were in family kitchen type and 197 canteens were in worksite canteen type. The family kitchen can receive 3-7 customers, without a professional cook, and workers prepare the meal in turn. The worksite canteens can receive 8-39 customers, and 1-2 professional cooks are responsible for cooking. By the filed survey, the results in the aspect of infrastructure showed that there were 26 canteens without a rat-proof device at the entrance door, 17 had the unrepaired screened doors and win- dows, 13 had the problems of exhaust fan without a cover, 29 had the problems of kitchen sinks were less than 3, and 7 did not have a storeroom. In the aspect of hygienic management, 36 canteens could not offer the records of hygiene knowledge training for cooks, 31 could not offer the records of internal management control, 27 were unqualified for the records of accounts and receipt of food procurement, and 12 had the problems in the mixing utensil of cooked and uncooked food. Conclusion] The hygienic facilities and management of small canteens along the railway in Beijing dose not meet the standards. It is necessary to take effective meas- ures to reduce the risk of food-borne diseases.