论文部分内容阅读
目的通过职工食堂开展食品卫生监督量化分级管理工作的实际,总结了职工食堂在实施这一管理制度取得的成效。方法确立领导小组,制定方案,结合职工食堂实际,按照卫生部制定的量化评分表打分确定。并对实施食品卫生监督量化分级管理制度中存在的一些实际问题进行探讨。结果对47户职工食堂进行量化评分,其中A级2户,B级4户,C级41户,分别占总数的4.26%、8.51%、87.23%。结论实施食品卫生监督量化分级管理应先选择典型,从关键的监督项目入手,以点带面进行推广,要加大宣传力度,广泛的宣传这一模式,才能顺利开展。
Objective To carry out the quantification and grading management of food hygiene supervision through the staff canteen, and summarize the achievements of the staff canteen in implementing this management system. Methods Establish a leading group and formulate a plan, combining with the actual situation of the staff canteens, and determine the score according to the quantitative rating scale formulated by the Ministry of Health. And discusses some practical problems in implementing quantitative and hierarchical management of food hygiene supervision. Results Quantified scores of 47 canteens were evaluated, among which A was 2, B was 4, and C was 41, accounting for 4.26%, 8.51% and 87.23% of the total respectively. Conclusion The implementation of quantitative and hierarchical monitoring of food hygiene supervision should first select the typical, start with the key supervision projects, promote with point-to-area, to promote publicity, this model can be carried out smoothly.