山东省2018年餐饮食品质量安全状况及对策探讨

目的 对2018年山东省餐饮食品质量安全状况进行汇总分析。方法 依据2018年山东省级监管部门公布的山东省食品安全监督抽检信息通告, 对餐饮食品的监督抽检情况进行分析, 讨论不合格原因, 探讨改善餐饮食品安全状况的对策。结果 餐饮具的问题最为突出, 合格率比总体平均合格率低21.64%, 自消毒餐饮具合格率比集中消毒餐饮具合格率低21.49%; 其次是鲜奶吧自制巴氏杀菌乳、发酵乳的微生物污染问题较为严重; 第三是微生物和污染物的项目合格率分别比项目平均合格率低3.26%和2.30%。大肠菌群和阴离子合成洗涤剂超标是主要问题。结论 针对餐饮环节存在的安全风险, 可通过落实餐饮经营者食品安全的第一责任制度, 完善餐饮食品相关标准, 加强餐饮服务行业监管, 建立危害分析关键控制点系统(HACCP)等措施提高产品的质量安全水平。

Discussion and countermeasures on quality and safety status of catering food in Shandong province in 2018

Objective To conduct a summary analysis of the quality and safety of catering foods in Shandong province in 2018. Methods According to the Shandong Provincial Food Safety Supervision and Inspection Information Announcement published by the Shandong Provincial Supervisory Department in 2018, the supervision and sampling of catering foods were analyzed, the reasons for the failure were discussed, and countermeasures for improving the safety of catering foods were discussed. Results Firstly, the problem of tableware was the most prominent, and the qualified rate was lower than the overall average qualified rate of 21.64%, the qualified rate of self-sterilized tableware was lower than the qualified rate of concentrated disinfection tableware 21.49%. Secondly, the microbial contamination problem of homemade pasteurized milk and fermented milk was more serious. Thirdly, the project qualification rate of microorganisms and pollutants was lower than the project average qualified rate of 3.26% and 2.30%, respectively. The over-standard coliform and anionic synthetic detergents are the main problems. Excessive standards for Coliform and anionic synthetic detergents were major problems. Conclusion In view of the safety risks in the food and beverage chain, the quality and safety of products can be improved by implementing the first responsibility system for food safety of catering operators, improving food and beverage related standards, strengthening supervision of the food service industry and establishing a HACCP system for hazard analysis.