Weker H, Rudzka-Kańtoch Z
Zakład Zywienia Niemowlat i Dzieci Instytut Matki i Dziecka, Warszawa.
Rocz Panstw Zakl Hig. 1999;50(2):209-18.
On the basis of available publications and obligatory legal regulations regarding the organisation of collective feeding patterns in Social Service Health Centres a questionnaire study was established to examine the way milk kitchen function in Poland. The study covered 533 milk kitchen centres (in hospitals, orphanages and crèches) from February to December 1997. The afore-mentioned study analysed the general characteristics of the milk kitchen centre, its type of work, supervisory methods and the personnel's hygiene. From the results of this research it can be concluded that the organisational structure of the milk centres was appropriate, appliances and equipment in the majority centres were adequate but basis utensils were insufficient. It is obvious that dietetic feeding methods for this particular group of children are insufficiently applied. Only 22.2% of the centres apply the recommended proposals i.e. without boiling, without pasteurisation, ready for consumption when preparing, infant formulae, follow-up formulae and other mixed products. Work hygiene and health quality of production in the milk kitchen centres is subject to systematic controls by competent individuals from the State Sanitary Inspection services. In the years 1995-96, 72 samples of infant food that mainly came from hospital milk kitchen centres were taken due to the poor microbiological quality of the food. The considerable changes that have taken place over the last few years as far as infant feeding is concerned, for example, the promotion of breast-feeding, taking advantage of prepared dietetic products for infants (infant formulae, follow-up formulae, vegetable products, fruits, vegetable-meat products, cereal products) require changes at the organisational level of infant collective feeding which was confirmed by the afore-mentioned study.
根据关于社会服务健康中心集体喂养模式组织的现有出版物和强制性法律法规，开展了一项问卷调查研究，以调查波兰牛奶厨房的运作方式。该研究涵盖了1997年2月至12月期间的533个牛奶厨房中心（分布在医院、孤儿院和托儿所）。上述研究分析了牛奶厨房中心的总体特征、工作类型、监管方法以及人员卫生情况。从这项研究的结果可以得出结论，牛奶中心的组织结构是合适的，大多数中心的器具和设备充足，但基本餐具不足。显然，针对这一特定儿童群体的饮食喂养方法应用不足。只有22.2%的中心采用了推荐的方法，即不煮沸、不巴氏杀菌，制备时即食的婴儿配方奶粉、后续配方奶粉和其他混合产品。牛奶厨房中心的工作卫生和生产健康质量受到国家卫生检查服务部门相关人员的系统控制。在1995 - 1996年期间，由于食品微生物质量差，共采集了72份主要来自医院牛奶厨房中心的婴儿食品样本。过去几年在婴儿喂养方面发生的重大变化，例如推广母乳喂养、利用现成的婴儿营养产品（婴儿配方奶粉、后续配方奶粉、蔬菜产品、水果、蔬菜 - 肉类产品、谷物产品），要求在婴儿集体喂养的组织层面进行变革，上述研究证实了这一点。
