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目的了解目前广州市不同规模超市自制食品的卫生状况。方法采用分层抽样的方法,抽取大型超市18间、中型超市4间、小型超市14间作为调查对象。采用现场监督检查、询问和填写调查表的方法进行调查。结果对不同规模超市生熟交叉污染、预进间的设置、空气消毒设备和空调设置等方面进行了比较,大型、中型超市成品区域的设施方面都比小型超市成品区域设施规范,差异均有统计学意义(P<0.05)。超市中自制食品存在安全隐患,尤以小型超市为甚。结论应重点加强对小型超市自制食品卫生状况的监管。
Objective To understand the health status of homemade foods in different sizes in Guangzhou at present. Methods Stratified sampling method was used to extract 18 large-scale supermarkets, 4 medium-sized supermarkets and 14 small supermarkets as the survey subjects. Using on-site supervision and inspection, inquiry and fill in the questionnaire survey. Results The results showed that the facilities in large and medium-sized supermarkets were better than those in small-scale supermarkets in terms of cross-contamination of raw and cooked food, the setting of pre-admission, air disinfection equipment and air-conditioners. Significance (P <0.05). Home-made foods in supermarkets have potential safety problems, especially in small supermarkets. Conclusions Should focus on strengthening the supervision of the health status of home-made food in small supermarkets.