Liu Xiulan, Chen Lizhang, He Xiang
School of Public Health, Central South University, Changsha, China.
Zhong Nan Da Xue Xue Bao Yi Xue Ban. 2012 Feb;37(2):137-41. doi: 10.3969/j.issn.1672-7347.2012.02.004.
To analyze the status quo of quantitative classification in Hunan Province catering industry, and to discuss the countermeasures in-depth.
According to relevant laws and regulations, and after referring to Daily supervision and quantitative scoring sheet and consulting experts, a checklist of key supervision indicators was made. The implementation of quantitative classification in 10 cities in Hunan Province was studied, and the status quo was analyzed.
All the 390 catering units implemented quantitative classified management. The larger the catering enterprise, the higher level of quantitative classification. In addition to cafeterias, the smaller the catering units, the higher point of deduction, and snack bars and beverage stores were the highest. For those quantified and classified as C and D, the point of deduction was higher in the procurement and storage of raw materials, operation processing and other aspects.
The quantitative classification of Hunan Province has relatively wide coverage. There are hidden risks in food security in small catering units, snack bars, and beverage stores. The food hygienic condition of Hunan Province needs to be improved.
分析湖南省餐饮业量化分级现状，并深入探讨应对措施。
依据相关法律法规，参考《日常监督量化评分表》并咨询专家后，制定关键监督指标清单。对湖南省10个市的量化分级实施情况进行研究并分析现状。
390家餐饮单位均实施了量化分级管理。餐饮企业规模越大，量化分级水平越高。除食堂外，餐饮单位规模越小，扣分越高，其中小吃店和饮品店扣分最高。量化分级为C级和D级的单位在原材料采购储存、经营加工等方面扣分较高。
湖南省量化分级覆盖面较广。小型餐饮单位、小吃店和饮品店存在食品安全隐患。湖南省食品卫生状况有待改善。
