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为进一步确保熟食安全,预防和控制熟食引发的食物中毒,对松江区的熟食卫生现状作一分析,找出关键控制点,确定日常监管重点,为制定相关法规时提供信息。2007年6月至8月上海市食品药品监督管理局松江分局从本区104户熟食供应单位随机抽取了218件熟食和420件容器、工用具送检,检测报告结果显示现制现售熟食店的熟食及卫生状况明显优于熟食销售店;定型包装熟食的卫生质量明显优于散装熟食。根据调查信息分析,要提高熟食卫生质量,必须修改相关法规和开展具有针对性监督管理双管齐下,只有这样才能真正提高熟食卫生质量,确保熟食安全。
In order to further ensure the safety of cooked food and prevent and control food poisoning caused by cooked food, an analysis is made on the current status of cooked food hygiene in Songjiang District to identify key control points, determine daily supervision priorities and provide information for formulating relevant laws and regulations. From June 2007 to August 2007, Songjiang Branch of Shanghai Food and Drug Administration randomly selected 218 cooked food and 420 containers from 104 cooked food suppliers in the district. The inspection results showed that the delicatessen Cooked food and health conditions were significantly better than cooked food sales outlets; stereotypes packaging cooked food health quality was significantly better than bulk cooked food. According to the investigation of information analysis, to improve the quality of cooked food hygiene, we must amend the relevant laws and regulations and carry out targeted supervision and management of two-pronged approach, the only way to truly improve cooked food hygiene, to ensure cooked food safety.