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为了解北京市朝阳区学生营养餐送餐企业生产加工卫生状况及营养午餐的实际营养素供给情况,2010年9~10月对辖区内全部29家学生营养餐送餐企业生产加工卫生状况和从业人员的食品安全相关知识进行问卷调查,并调查一周营养午餐食物供应,采用营养素分析软件分析营养素供给情况。结果显示,29家送餐企业中,卫生管理制度健全且落实到位合格率仅有10.35%,从业人员卫生状况合格率为79.31%,环境卫生及设施合格率仅为27.59%,从业人员中管理人员食品卫生知识优秀率占27.59%,其他人员优秀率为1.21%,营养午餐的营养素供给量不平衡,脂肪供给量超标,钙、维生素B1、维生素B2等摄入不足。建议在HACCP管理体系的基础上,注重对营养餐送餐企业员工卫生知识等综合水平的提高,并保证学生膳食营养均衡。
In order to understand the status of production, processing, and hygiene of students in Chaoyang District, Beijing, and the actual supply of nutrients and nutrients for lunch, from September to October 2010, the production, processing and sanitary status of all 29 students in the area and their employees Conducted a questionnaire survey on food safety related knowledge and investigated the food supply of nutritious lunch for one week and analyzed the supply of nutrients by using nutrient analysis software. The results showed that among the 29 food delivery enterprises, the hygiene management system was complete and the passing rate in place was only 10.35%, the qualified rate of health workers in employment was 79.31%, and the pass rate of environmental hygiene and facilities was only 27.59%. Among the employees in the management, The outstanding rate of knowledge of food hygiene accounted for 27.59%, the excellent rate of other personnel was 1.21%. The amount of nutrients supplied by nutrition lunch was unbalanced, the amount of fat supplied was excessive, and the intake of calcium, vitamin B1 and vitamin B2 was insufficient. It is suggested that on the basis of HACCP management system, emphasis should be placed on the comprehensive improvement of health knowledge of employees in the delivery of nutritious meals and to ensure a balanced diet and nutrition for students.