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食物卫生监督量化分级管理在学校食堂中的应用研讨

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【中文摘要】:

【中文摘要】目的:通过对利津县学校食堂入行食物卫生监督量化分级管理,对其总体后果入行评估,探讨食物卫生监督量化分级管理模式在学校食堂实行的适应性,为入一步在学校食堂推行和完美食物卫生监督量化分级管理提出建议。方式:采取2003年-2008年利津县学校食堂逐步实行监督量化分级管理的资料。资料使用了“利津县学校食堂卫生允许审查量化评分表”和“利津县学校食堂日常监督量化评分表”。量化分级评定尺度:依据卫生允许审查得分和每年日常监督量化得分的平均分值,肯定其风险级别(低度、中度、高度、极高)和食物卫生信誉度级别(A、B、C、D)。对量化分级管理实行前后卫生管理情形、基本卫生举措措施、加工入程、餐具监测情形、食物中毒发生情形、师生知足等情形入行比拟,综合评价食物卫生监督量化分级管理的后果。结果:实行食物卫生监督量化分级管理后与其以前比拟,A、B级学校食堂逐年增添,C、D级学校食堂逐年减少;卫生管理轨制树立率和轨制落实执行率均有提高,学校对食堂食物卫生举措措施投入增添,基本卫生举措措施符合率显明提高;加工入程卫生符合情形与卫生状况有了较大提高;健康证持证率、卫生知识及格率、餐具消毒及格率显明提高;量化分值增添;食物中毒发生起数显明减少;师生知足率显明提高。通过对卫生允许主要扣分情形和日常监督主要扣分情形的剖析表明利津县学校食堂监督主要环节是:1、从业人员卫生知识培训;2、食物及原料索证;3、环境卫生;4、加工操纵入程中的卫生。结论:1、利津县学校食堂实行量化分级管理后,学校食堂食物卫生整体水平有了显明提高。2、与以去的食物卫生监督管理模式比拟,学校食堂实行食物卫生量化分级管理是较为科学、合理的卫生监督管理模式。3、学校食堂监督重点是增强从业人员卫生知识培训,提高从业人员卫生知识水平。');
【Abstract】 Objectives:To study quantified and classified management of Food Hygiene surveillance for school dining hall in Lijin County ,and evaluate the overall effectiveness of the program. To analyze the implementing situation of the program in school dining room and to make recommendations for further implementing and improving the program.Methods:Use data collected by implementing quantified and classified surveillance management for school dining hall in Lijin County from 2003 to 2008. Questionnaires of "Hygiene permission examination quantified score table for school dining hall in Lijin County" and "Daily surveillance quantified score table for school dining hall in Lijin County" were used. Criteria for quantification and classification: Classification of risk (low, average, high, highest) and classification of food safety credits (A, B, C, D) were determined according to the average score of hygiene permission examination score and daily surveillance quantification score. Evaluation was conducted every year and surveillance was conducted continuously. Effect of quantified and classified surveillance management for food hygiene was evaluated by the comparison of hygiene management, basal hygiene facilities, food processing, surveillance on tableware, incidents of food poisoning, satisfaction from teachers and students before and after quantified and classified surveillance.Results:With the implementation of quantified and classified surveillance management since 2003, dining halls with A or B grade increased yearly, and dining halls with C or D grade decreased; both establishment rate and implementation rate of hygiene management system increased, input on food hygiene facilities in school dining hall increased, qualification rate of basal hygiene facilities ; food processing sanitary condition greatly increased; health certificate rate, hygiene knowledge qualified rate and tableware disinfection rate significantly increased; quantification score and the overall food hygiene status in school dining hall increased significantly.No group food poisoning happened in the past five years. Satisfaction rate by teachers and students significantly increased.According to the score of hygiene permission and daily surveillance,the key points of school dining hall supervision are as follow:1, Training of related practitioners..2, Food and raw materials demand certificates.3, Environmental Hygiene.4, Hygiene of processing operation.Conclusions:1, After the implementation of quantitative management program in school dining hall, the overall level of food hygiene improved.2, Compared to the former food hygiene tools, the implementation of quantified and classified surveillance management program is more scientific and reasonable.3, From now on, the critical control points for the school dinning hall should focus on the training of related practitioners raise their hygienic knowledge .

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本文TAGS: 学校 食堂 应用 研讨 管理 分级 卫生 监督 量化 食物

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