超市内快餐凉菜制售场所卫生现状

目的 掌握本市大型食品超市内快餐凉菜食品制售场所的卫生状况，为卫生监督管理提供依据。方法 采用卫生学评价通则方法，对快餐凉菜制售场所进行卫生学评价，对食品容器、工具抽样检测。结果 17个快餐面点加工场所布局不合理；26个食品制售专区均没有设置容器及工具洗、消、保洁场所和设施；食品容器、工具抽样检测合格率55％。结论 超市内快餐、凉菜食品制售过程存在卫生隐患，必须加强监督管理。

Sanitary status of places for producing and selling snack dishes in supermarkets

Objective To investigate the sanitary conditions of places for producing and selling snack dishes , to provide evidences for sanitary inspection management.Methods The places for producing and selling snack diches were evaluated with general principles of hygiene evaluation. Food containers and tools were sampled to detect. Results The Settings of processing places in 17 supermarkets didn't accord with hygiene standard; In 26 food special-locker, none of them had equipments and places for containers' clean-keeping, sterilizing and washing. Qualification rate of containers and tools which had been sampled was only 55%. Conclusion There are hidden dangers for food sanitation in the process of producing and selling cold dishes, and sanitary inspection management should be strengthened in supermarkets.