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食品卫生监督是指定期或不定期地在其管辖地区,系统地收集、整理、分析和评价有关食品卫生资料,并定期地向政府、卫生行政部门报告,向有关部门和群众通报的全过程。根据《全国卫生防疫工作规范(试行)》的规定,食品卫生监测的主要任务是:掌握食品和食品用产品生产经营者的食品卫生基本情况及动态变化;掌握食品生产经营者所生产经营的食品的卫生质量;了解公共餐饮具的消毒质量;为政府及卫生行政部门执行各项食品卫生法规、标准,全面开展食品卫生监督管理工作提供准确、可靠、科学的监测数据和资料。
Food hygiene supervision refers to the systematic collection, collation, analysis and evaluation of food hygiene information regularly and irregularly in its jurisdiction, and regularly reports to the government and health administrative departments and the relevant departments and masses. According to the “National Code of Hygienic Practice (Trial)”, the main tasks of food hygiene monitoring are: to master the basic situation and dynamic changes of food hygiene of food and food products producers and operators; to master the food products produced and run by food producers and sellers Health quality; understanding of the quality of disinfection of public dining utensils; for the government and health administrative departments to implement the laws and standards for food hygiene, food hygiene supervision and management to carry out an overall work to provide accurate, reliable and scientific monitoring data and information.