论文部分内容阅读
目的了解旅客列车餐车食品安全状况,为采取有针对性的干预措施提供参考依据。方法 2010年9月至2011年9月分4次分别采用分群随机抽样的方法对广州铁路(集团)公司管内途经、终到和始发的旅客列车餐车进行餐饮服务许可证、健康证明、食品腐败变质、食品标识、食品储存、食具及食品容器管理等食品安全隐患调查。结果抽查旅客列车餐车789组次,合格623组次,合格率为78.96%;发现主要食品安全隐患181项次,隐患发现频率为1.91%(181/9 468);各项食品安全隐患发现频率差异有统计学意义(P<0.01),其中,餐具未洗净发现频率(7.35%)最高,其次为生熟食品混放(3.17%)、食品标识不符合(3.17%)和生熟容器混放(2.15%)。4次检查中,食品安全隐患发现频率在1.59%～2.59%之间(P>0.05)。结论该次调查旅客列车餐车食品安全最为突出的隐患为餐具未洗净、生熟食品混放、食品标识不符以及生熟容器混放等。
Objective To understand food safety status of passenger train and provide reference for taking targeted interventions. Methods From September 2010 to September 2011, four groups of randomly selected samples were used to carry out food service licenses, health certificates, food spoilage of Guangzhou Railway (Group) Co., Ltd. Deterioration, food labeling, food storage, food and food containers management and other food safety risks survey. Results A total of 789 passenger cars were spot-checked for passenger trains, with a pass rate of 623. The pass rate was 78.96%. 181 potential safety hazards were found and the frequency of hidden danger was found to be 1.91% (181/9 468) (P <0.01). Among them, the unwashed dishwashing frequency was the highest (7.35%), followed by raw and cooked foodstuffs (3.17%), the unqualified foodstuffs sign (3.17% (2.15%). During the four inspections, the frequency of finding food safety hazards was between 1.59% and 2.59% (P> 0.05). Conclusion The investigation of the most prominent hidden dangers of food safety on passenger train cars is that the tableware is not washed, mixed with raw and cooked food, food labeling does not match and mixed with raw and cooked containers.