承德市雙橋區(qū)餐飲業(yè)即食食品衛(wèi)生監(jiān)管分析及提升策略

摘 要：餐飲業(yè)即食食品的衛(wèi)生質(zhì)量直接關系餐飲業(yè)的食品安全，有效控制即食食品衛(wèi)生質(zhì)量是監(jiān)管部門監(jiān)督的關鍵。本文從入口處設置更衣設施、洗手設施，專用冷藏設施，消毒液的規(guī)范配制，雜物堆放情況，從業(yè)人員佩戴口罩的情況等方面分析影響餐飲業(yè)即食食品衛(wèi)生質(zhì)量的污染狀況，并提出有針對性的提升策略。

關鍵詞：餐飲；即食食品；衛(wèi)生質(zhì)量

Analysis and Improvement Strategy of Ready-To-Eat Food Hygiene Supervision in Shuangqiao District of Chengde City

ZHENG Peng1， WANG Zhaoyou1*， XU Xiaorong2， KONG Qingyan2

（1.Market Supervision and Administration Bureau of Shuangqiao District， Chengde， 067000， China; 2.Food and Drug Inspection and Testing Center of Chengde， Chengde 067000， China）

Abstract： The hygienic quality of ready-to-eat food in catering industry is directly related to the food safety of catering industry. It is the key to control the hygienic quality of ready-to-eat food effectively. This paper analyzes the pollution conditions affecting the hygienic quality of ready-to-eat food in catering industry from the aspects of changing facilities， hand-washing facilities at the entrance， special refrigeration facilities， standard preparation of disinfectant， sundries stacking， and the situation of workers wearing masks， and proposes targeted promotion strategies.

Keywords： catering; ready-to-eat food; quality of hygiene

即食食品（Ready-To-Eat，RTE）是經(jīng)過加工后不需要繼續(xù)加熱殺菌，可直接食用的、或生或熟的食品[1]。（剩余4024字）