食品生产过程中的卫生控制措施效果评估
摘 要
食品生产过程中的卫生控制措施是保障食品安全的关键环节，其有效性直接影响公众健康与产业发展。本研究旨在系统评估现有卫生控制措施的实施效果，识别关键影响因素，并提出优化建议。研究采用混合研究方法，结合定量分析与定性访谈，选取中国东部沿海地区50家食品生产企业作为样本，对其卫生管理制度、操作规范及执行情况进行全面调查。通过构建多维度评价指标体系，运用层次分析法对各项措施的效果进行量化评估。研究发现，企业规模、员工培训频率及监管力度是影响卫生控制效果的主要因素，其中员工培训的标准化程度与卫生达标率呈显著正相关。此外，研究首次引入微生物检测数据作为客观评价指标，发现定期环境消毒与微生物污染水平降低之间存在显著关联。基于实证分析结果，提出建立动态监测机制、强化员工培训体系及优化监管策略等建议。
关键词：食品卫生控制；层次分析法；微生物检测
EVALUATION OF THE EFFECT OF HYGIENE CONTROL MEASURES IN THE FOOD PRODUCTION PROCESS
ABSTRACT
Health control measures in the process of food production are the key link to ensure food safety, and their effectiveness directly affects public health and industrial development. This study aims to systematically evaluate the implementation effect of existing health control measures, identify key influencing factors, and recommend optimization. Using mixed research methods, combining quantitative analysis and qualitative interview, 50 food manufacturers in the eastern coastal areas of East China were selected as samples to conduct a comprehensive investigation on their health management system, operation norms and implementation. By constructing a multi-dimensional evaluation index system, the hierarchical analysis method is used to quantitatively evaluate the effect of various measures. It is found that the size of enterprises, the frequency of staff training and supervision are the main factors affecting the effect of health control, among which the standardization degree of staff training was significantly positively correlated with the rate of health compliance. In addition, the study was the first to introduce microbial detection data as an ob jective evaluation index and found a significant association between regular environmental disinfection and reduced microbial contamination levels. Based on the empirical analysis results, some suggestions are put forward on establishing dynamic monitoring mechanism, strengthening staff training system and optimizing supervision strategy.
KEY WORDS：Food hygiene control; hierarchical analysis; microbiological detection
目 录
摘 要 I
ABSTRACT II
第1章 绪论 1
1.1 研究背景及意义 1
1.2 研究目的和内容 1
第2章 食品生产卫生控制措施的理论基础 2
2.1 卫生控制措施的定义与分类 2
2.2 食品生产中的卫生风险分析 2
2.3 卫生控制措施的实施原则 3
第3章 食品生产卫生控制措施的实施现状 4
3.1 国内外卫生控制措施的对比分析 4
3.2 中国食品生产企业卫生控制现状 4
3.3 卫生控制措施实施中的主要问题 5
第4章 食品生产卫生控制措施的效果评估方法 6
4.1 效果评估指标体系构建 6
4.2 数据采集与分析方法 6
4.3 评估结果的应用与改进建议 7
第5章 结论 8
参考文献 9
致 谢 10
摘 要
食品生产过程中的卫生控制措施是保障食品安全的关键环节，其有效性直接影响公众健康与产业发展。本研究旨在系统评估现有卫生控制措施的实施效果，识别关键影响因素，并提出优化建议。研究采用混合研究方法，结合定量分析与定性访谈，选取中国东部沿海地区50家食品生产企业作为样本，对其卫生管理制度、操作规范及执行情况进行全面调查。通过构建多维度评价指标体系，运用层次分析法对各项措施的效果进行量化评估。研究发现，企业规模、员工培训频率及监管力度是影响卫生控制效果的主要因素，其中员工培训的标准化程度与卫生达标率呈显著正相关。此外，研究首次引入微生物检测数据作为客观评价指标，发现定期环境消毒与微生物污染水平降低之间存在显著关联。基于实证分析结果，提出建立动态监测机制、强化员工培训体系及优化监管策略等建议。
关键词：食品卫生控制；层次分析法；微生物检测
EVALUATION OF THE EFFECT OF HYGIENE CONTROL MEASURES IN THE FOOD PRODUCTION PROCESS
ABSTRACT
Health control measures in the process of food production are the key link to ensure food safety, and their effectiveness directly affects public health and industrial development. This study aims to systematically evaluate the implementation effect of existing health control measures, identify key influencing factors, and recommend optimization. Using mixed research methods, combining quantitative analysis and qualitative interview, 50 food manufacturers in the eastern coastal areas of East China were selected as samples to conduct a comprehensive investigation on their health management system, operation norms and implementation. By constructing a multi-dimensional evaluation index system, the hierarchical analysis method is used to quantitatively evaluate the effect of various measures. It is found that the size of enterprises, the frequency of staff training and supervision are the main factors affecting the effect of health control, among which the standardization degree of staff training was significantly positively correlated with the rate of health compliance. In addition, the study was the first to introduce microbial detection data as an ob jective evaluation index and found a significant association between regular environmental disinfection and reduced microbial contamination levels. Based on the empirical analysis results, some suggestions are put forward on establishing dynamic monitoring mechanism, strengthening staff training system and optimizing supervision strategy.
KEY WORDS：Food hygiene control; hierarchical analysis; microbiological detection
目 录
摘 要 I
ABSTRACT II
第1章 绪论 1
1.1 研究背景及意义 1
1.2 研究目的和内容 1
第2章 食品生产卫生控制措施的理论基础 2
2.1 卫生控制措施的定义与分类 2
2.2 食品生产中的卫生风险分析 2
2.3 卫生控制措施的实施原则 3
第3章 食品生产卫生控制措施的实施现状 4
3.1 国内外卫生控制措施的对比分析 4
3.2 中国食品生产企业卫生控制现状 4
3.3 卫生控制措施实施中的主要问题 5
第4章 食品生产卫生控制措施的效果评估方法 6
4.1 效果评估指标体系构建 6
4.2 数据采集与分析方法 6
4.3 评估结果的应用与改进建议 7
第5章 结论 8
参考文献 9
致 谢 10
