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目的结合食品卫生量化分级管理的推行,探讨在餐饮业卫生监督中实施“五常法”(5S)管理的可行性并进行效果评价。方法以镇江市属制售中餐的88家餐饮单位为对象,在引入5S管理前后,分别对卫生管理状况、餐饮(用)具清洗消毒、从业人员认知情况等进行调查及量化分级比较。结果实施5 S管理后,常整顿、常清洁、常规范、常自律对应的卫生管理合格率分别提高71.0%、30.3%、93.1%和60.1%;餐饮具、砧板、刀具等大肠菌群检测合格率分别提高188.7%、342.8%和120.0%;从业人员厨房卫生满意度和工作效率分别提高150.7%和102.3%;量化分级拟合良好率提高94.1%;差异均具有统计学意义(P<0.01)。但在卫生知识知晓率方面没有明显改善(P>0.05)。结论在餐饮业卫生监督中推行5 S管理能较大幅度地提高其食品卫生合格率、从业人员的工作效率和满意度。与量化分级管理相结合,5 S可大大改善餐饮业的总体卫生状况。
Objective To explore the feasibility of implementing the “Five-regular Method” (5S) management in the health supervision of food and beverage industry and to evaluate the effect in combination with the implementation of quantitative and hierarchical management of food hygiene. Methods A total of 88 food and beverage units that manufacture and sell Chinese food in Zhenjiang City were studied. Before and after the introduction of 5S management, the status of health management, cleaning and disinfection of food and beverage, cognition of employees and so on were investigated and compared quantitatively. Results After the implementation of 5-S management, the qualified rate of hygiene management corresponding to regular rectification, regular cleaning, normal routine and regular self-discipline increased by 71.0%, 30.3%, 93.1% and 60.1% respectively. The detection of coliform bacteria such as tableware, chopping board, The rate of improving the health of workers in kitchen was increased by 150.7% and 102.3% respectively; the good rate of quantitative grading was improved by 94.1%; the differences were statistically significant (P <0.01) . However, there was no significant improvement in the rate of awareness of health knowledge (P> 0.05). Conclusion The implementation of 5 S management in the health supervision of catering industry can greatly improve the passing rate of food hygiene and the working efficiency and satisfaction of employees. Combined with quantitative and hierarchical management, 5 S can greatly improve the overall health status of the catering industry.