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目的为提高小餐饮食品安全水平,结合创建国家卫生城市工作,对创城范围内1 203户小餐饮开展综合整治。方法制定整治标准、整治步骤,按照摸底动员、培训宣传贯彻、示范带动、宽进严管、专项整治、取缔劝阻等模式实施整治。结果小餐饮办证率由整治前不到30%上升到95.6%,从业人员健康查体率和培训合格率由整治前不到25%提高到100%。卫生设施设备、食品安全管理制度等基本达标。结论整治措施科学有效,但监管体制尚需改进,执法力量尚需加强,监管法规尚需完善。
The purpose is to improve the safety level of small meals and foodstuffs, in combination with the task of creating a national health city, to carry out comprehensive treatment of 1,203 small meals within the city limits. Methods to develop remediation standards, remediation steps, in accordance with the end mobilization, training and publicity and implementation, demonstration drive, wide and strict management, special rectification, banned discouragement and other modes of implementation of remediation. Results The rate of small meals was up to 95.6% from less than 30% before remediation. The health examination rate and training pass rate of practitioners increased from less than 25% before remediation to 100%. Health facilities and equipment, food safety management system and other basic compliance. Conclusion The rectification measures are scientific and effective, but the regulatory system still needs to be improved. The strength of law enforcement needs to be strengthened, and the regulatory laws still need to be improved.