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目的:了解上海市嘉定区餐饮单位凉菜的食品安全状况、隔夜凉菜的处置情况,探讨自制凉菜存在的食品安全风险和监管要求,为制订自制凉菜的相应规范提供参考依据。方法:在辖区内12个街镇中选择有代表性的60户大中型餐饮单位,制订专门调查表进行现场调查,对消毒液浓度、紫外线照度、专间和冰箱温度、工用具和食品容器等进行现场快速检测,对部分隔夜凉菜采样进行指示菌检测。结果:各餐饮单位的硬件卫生条件基本符合餐饮服务规范,但卫生管理仍不到位。特别是隔夜凉菜的微生物检验合格率仅35%,存在较大食品安全隐患。结论:应尽快制定餐饮业自制凉菜卫生规范,建议自制凉菜加贴标签,标注加工时间和保质期,规定凉菜改刀后保质期4小时,不可回烧的凉菜为24小时(10度以下存放)。
Objective: To understand the food safety situation of cold dish in catering units in Jiading district of Shanghai, the disposal situation of cold dish overnight, the food safety risks and regulatory requirements of homemade cold dish, and provide reference for formulating the corresponding norms of homemade cold dish. Methods: Sixteen large and medium-sized catering establishments were selected from 12 towns and townships in the area and a special questionnaire was made to conduct on-the-spot investigation. The disinfectant concentration, ultraviolet illumination, temperature of special room and refrigerator, appliances and food containers On-site rapid testing, sampling of some overnight cold dish indicator bacteria detection. Results: The hardware and health conditions of catering units basically met the catering service standards, but the hygiene management was still not in place. In particular, overnight cold dish of microbial test pass rate of only 35%, there is a big food safety hazard. Conclusion: It is necessary to formulate hygiene regulations of homemade cold dishes in the catering industry as soon as possible. It is suggested that self-made cold dishes should be labeled and marked with processing time and shelf life. The shelf life of cold dishes should be 4 hours after changing knives and 24 hours (below 10 degrees).