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[目的]对集体用餐服务行业进行立体化卫生监管,保障广大职工的身体健康和地方经济的有序发展。[方法]通过建立一户一档、制定《昆山市集体用餐配送单位卫生行政许可管理暂行规定》、开展专项检查、全面启动监督检查记录卡制度、发送公函促进整改、对重点区域不间断拉网式检查、每周四定期培训、发布预警通知、成立食物中毒应急小分队、模拟实战演练、组织同行相互参观、引导成立团膳协会等综合措施加强集体用餐服务行业卫生监管。[结果]集体用餐服务行业立体化卫生监管模式逐渐清晰,食物中毒发生率明显下降。[结论]集体用餐服务行业立体化卫生监管模式科学、可行,有很大的应用潜力;须创建“连续性预防”、“判别潜在危害因素”“纠正与防止相结合”、“定性与定量相结合”、“动态与静态相结合”的立体化、网络化科学管理机制。
[Objective] To conduct the three-dimensional health supervision on the collective dining service industry so as to ensure the healthy development of the general staff and the orderly development of the local economy. [Method] Through the establishment of a file for each file, the Interim Provisions on the Administration of Public Health Administrative Licensing of Kunshan City Group Meal Delivery Units were established to carry out special inspections, start the supervisory inspection record card system in an all-round way, send an official letter to promote rectification and rectification, Regular inspection every week, regular weekly training, issuing early warning notice, establishing food poisoning emergency unit, simulating actual combat drills, organizing peer-to-peer visits and guiding the establishment of group meal associations and other comprehensive measures to strengthen health supervision in the collective dining service industry. [Result] The three-dimensional health supervision mode of the collective dining service industry gradually became clear and the incidence of food poisoning decreased significantly. [Conclusion] The three - dimensional health supervision mode in the group meal service industry is scientifically feasible and has great potential for application. It is necessary to create “continuity prevention” and “identify the potential hazards” to combine the correction and prevention. , “Combination of qualitative and quantitative ”, “combination of dynamic and static ” three-dimensional, networked scientific management mechanism.