北京西站餐饮业创建国家卫生区前后的分析

目的:调查北京西站创建国家卫生区(以下简称创卫)前后餐饮单位卫生设施、管理水平的变化,评价创卫工作效果。方法采用横断面调查的方法,对北京西站2006年、2009年餐饮单位卫生设施、量化分级水平的日常监督文书和调查问卷进行分析,对相关的因素进行比较。结果创卫前有冷荤食品加工能力的餐饮单位19个(43.2%),创卫后有34个(64.2%),χ2=23.6777,P<0.01。创卫前量化标化均值为67.627 8±5.5321,创卫后量化标化均值为80.179 6±4.481 0,t=-5.5050,P=0.000。创卫前后食品卫生知识知晓率比较,认为集体用餐配送食品不得在10～60℃储存和运输的由53.3%上升到76.6%,χ2=5.452 4,P=0.000。结论通过创卫工作,北京西站餐饮业硬件条件、卫生管理水平和从业人员食品安全知识有明显提高。

Analysis the Changes of Sanitary Conditions before and after Building National Advanced Clean District Campain on Catering Business in Beijing Western Railway Station

Objective To know about the change of hygiene equipments and sanitary manage of catering business in Beijing railway western station from 2006 to 2009 so as to evaluate the effect of Building National Advanced Clean District Campaign. Methods Cross-sectional surveys were conducted in 2006 and 2009 respectively. The supervision documents related to hygiene equipments and grading were checked as well as questionnaires were distributed and administered. Results There were 19 cold meat rooms （43.2%） before Building National Advanced Clean District Campaign and 34 （64.2%） thereafter（χ^2 =23. 677 7 ,P 〈0.01 ）. The mean quality score of the catering business was also improved from 67. 627 8 ± 5. 532 1 in 2006 to 80. 179 6±4.481 0 in 2009 （t = -5.505 0,P =0.000）. 53.3% of the employees recognized that food should be store at 10 - 60℃ in 2006, while in 2009 the proportion rise up to 76.6% （χ^2 = 5. 452 4 P = 0. 000）. Conclusion Building National Advanced Clean District Campaign has improved sanitation, administration and employee＇ s awareness of food security knowledge of the catering business in Beijing western railway station.