邓志鹏, 郭爱萍, 杨向东, 项嘉汇, 吴静宇, 傅蓉华, 刘宏凯. 餐饮具集中消毒监管中“政社合作”模式的探索应用[J]. 上海预防医学, 2019, 31(8): 692-695. DOI: 10.19428/j.cnki.sjpm.2019.19051
引用本文: 邓志鹏, 郭爱萍, 杨向东, 项嘉汇, 吴静宇, 傅蓉华, 刘宏凯. 餐饮具集中消毒监管中“政社合作”模式的探索应用[J]. 上海预防医学, 2019, 31(8): 692-695. DOI: 10.19428/j.cnki.sjpm.2019.19051
DENG Zhi-peng, GUO Ai-ping, YANG Xiang-dong, XIANG Jia-hui, WU Jing-yu, FU Rong-hua, LIU Hong-kai. Government and Social Organization Cooperation Model explored and applied forcentralized tableware disinfection supervision[J]. Shanghai Journal of Preventive Medicine, 2019, 31(8): 692-695. DOI: 10.19428/j.cnki.sjpm.2019.19051
Citation: DENG Zhi-peng, GUO Ai-ping, YANG Xiang-dong, XIANG Jia-hui, WU Jing-yu, FU Rong-hua, LIU Hong-kai. Government and Social Organization Cooperation Model explored and applied forcentralized tableware disinfection supervision[J]. Shanghai Journal of Preventive Medicine, 2019, 31(8): 692-695. DOI: 10.19428/j.cnki.sjpm.2019.19051

餐饮具集中消毒监管中“政社合作”模式的探索应用

Government and Social Organization Cooperation Model explored and applied forcentralized tableware disinfection supervision

  • 摘要:
    目的探索餐饮具集中消毒监管中“政社合作”模式的应用。
    方法2017年浦东新区全部餐饮具集中消毒单位实行“政社合作”模式。由卫生和餐饮行业组织共同构成“政社合作”主体,通过行业代表对餐饮具集中消毒单位进行现场评分,由卫生部门实验室对餐饮具进行检测,并公示结果,促进企业自律。比较“政社合作”模式实施前、中、后餐饮具集中消毒单位卫生状况、餐饮具合格率、餐饮企业知晓度。
    结果“政社合作”实施前、中、后卫生状况评分均数依次为70.33、78.33、81.42分,经Kruskal-Wallis统计分析, 卫生状况差异有统计学意义(χ2=6.292, P<0.05);实施前、中、后餐饮具合格率依次为82.50%、89.17%、95.00%,经Kruskal-Wallis统计分析,餐饮具合格率差异有统计学意义(χ2=10.076, P<0.01);实施前、中、后餐饮具菌落总数合格率依次为82.50%、89.17%、95.00%,经Kruskal-Wallis统计分析,菌落总数合格率差异有统计学意义(χ2=10.076, P<0.01)。“政社合作”实施前、中、后餐饮企业知晓情况总体平均分依次为45、80和84分,知晓情况有所提高。
    结论“政社合作”模式能有效提升卫生监管水平,促进餐饮具行业水平提升,化解卫生监督执法职能困境。“政社合作”模式是比较好的管理手段,可推广运用在其他行业。

     

    Abstract:
    ObjectiveTo explore the Government-and-Social-Organization-Cooperation Model fortableware centralized disinfection supervision.
    MethodsThe Government-and-Social-Organization-Cooperation Model was carried outfortableware centralized disinfection supervisionin Pudong New Area during 2017.The Government-and-Social-Organization-Cooperation Model wasmade up of health administrative department and Catering Social-Organization-Cooperation.Through assessment scores, laboratory tests, result announcements, self-discipline was to be enhanced in catering sector.The health conditions before, during and after the model implementation were compared, including the hygiene conditions oftableware disinfection plants, quality of disinfected tableware, and the awareness of restaurants as of the disinfected tableware.
    ResultsThe average evaluations of the hygiene conditionsbefore, during and after implementation of the Model respectively scored 70.33, 78.33, 81.42, according to Kruskal-Wallis statistical analysis, the hygiene conditions showingsignificant difference (χ2=6.292, P < 0.05).The qualified rates of the disinfected tableware weresuccessively 82.50%, 89.17%, 95.00%, according to Kruskal-Wallis statistical analysis, the qualified rates showingsignificant difference (χ2=10.076, P < 0.01).The bacterial count rates of the disinfected tableware weresuccessively 82.50%, 89.17%, 95.00%, according to Kruskal-Wallis statistical analysis, the bacterial count rates showing significant difference (χ2=10.076, P < 0.01).The general assessments of the awareness of restaurants sequentially scored 45, 80, 84, risingto some extent.
    ConclusionThe Government-and-Social-Organization-Cooperation can raisethe efficiency of tableware disinfection supervision and update the catering industry level, resolvingthe predicament of health supervision and law enforcement.The Government-and-Social-Organization-Cooperation is a better way of administration, which can be introduced to other industries accordingly.

     

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