腊味行业食品卫生监督量化分级管理及其效益评估

为了探讨食品卫生监督管理新模式 ,中山市采用了标准分析比较法 ,对腊味食品实施了卫生监督量化分级管理 ,并对实施方法、基本程序、评分及定级标准、基本原则与实施效益进行评估。对 90多家腊味企业 2年实施效果的评估结果表明 ,“食品卫生监督量化管理模式”实施后 ,每年可节省卫生监督频次 2 6 9人次 ,共 134h ,相当于 2名卫生监督员 16个工作日 ;企业卫生布局及产品生产工艺流程合理率提高 14 0 4 % ,卫生设施配套率提高 19 85 % ,卫生工程设计比率提高 2 0 % ,全面促进了企业卫生质量控制体系的建设及各种资源的投入 ,保证了卫生管理与产品检验工作的稳步进行 ;许可证发证质量显著提高 ,食品合格率提高了 9 6 8% ,达 95 0 0 %以上 ;全面提高了企业的法制意识 ,促进了企业自律 ,为实现政府、企业、消费者三者共同参与 ,互相监督 ,共同创造安全卫生的食品消费环境打下了良好的基础

The graded hygienic superivision of foodstuff and its benefit evaluated in plants of sausage production

To evaluate the efficacy of a new model of foodstuff health supervision management,the graded management of foodstuff production was applied in plants of sausage production by the Zhonshan Institute of Health Inspection. The way to standard analysis and the way to implement the new model,the basic procedure and the standard of grading and scoring were evaluated. Observation of more than 90 sausage producing factories for two years revealed that after implementing the new model,the supervision time reduced 134 hours each year. The eligible rate of sanitarian layout and manufacture procedure increased by 14 04%. The relative rate of the sanitarian facilities and the rate of sanitarian manufacture designs increased by 19 85% and 20% respectively, which made the sanitation operation and test of the products stabilized and enhanced in the sanitation quality system of the corporations. On the other hand,the action of permission were more equitable. The validation in meeting the national criteria increased by 9 68%,reaching over 95%. All these have made the corporations improved their jural consciousness and promoted their awareness of self discipline. The cooperation of the government,corporations and consumers,and the interaction among them are the basis of the food safety system.