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1．1001912．1989－。E-mailyhhu@bjmu．edu．cn2014－11－41513http//．cnki．net/kcms/detail/21．1234．Ｒ．20141104．1513．020．html··11211。71218。42.2%46.7%31.7%。59.6%49.5%28.9%。、、62.8%、66.5%、39.9%。。Ｒ155.5A1001-0580201412-1553-03DOI10．11847/zgggws2014-30-12-18FoodresidualmanagementincateringbusinessinBeijingJUANJuan*QIANJian-huaQINXue-yingetal*DepartmentofEpidemiologyandBiostatisticsSchoolofPublicHealthPekingUniversityBeijing100191ChinaAbstractObjectiveTodescribethemanagementoffoodresidueinthecateringbusinessinBeijingandtoana-lyzetheproblemsinfoodresidualmanagementforthedevelopmentofstrategiesonfoodresidualmanagement．MethodsAdescriptiveepidemiologicalstudywasconducted．Ｒepresentativesamplingwasadoptedtoselectacommunityincen-tralBeijingandallthecateringunitslocatedinthecommunitywereinvestigatedusingaself-designed“cateringservicesandfoodresiduequestionnaire”．ＲesultsOfallthecateringunits42.2%conductedclassificationforthefoodresidueand46.7%disposedthefoodresiduesafelywhile31.7%dischargedthefoodresiduedirectly．Therewere59.6%ofthecateringunitsassigningmanagersforfoodresiduemanagement49.5%formulatingfoodresidueregulationandonly28.9%havingfoodresidueledgersystem．Amongtheadministrativemanagersofthecateringunitssurveyed62.8%knewthehazardsoffoodresiduewithoutcorrecttreatment66.5%concernedaboutnewsorreportingontheissueoffoodresidueand39.9%organizededucationprogramonfoodresiduemanagement．ThemanagersinthecateringunitswithlargescaleandgoodservicehadbetterknowledgeandattitudeaboutfoodresiduemanagementConclusionFoodresidueclassificationrateandresourceutilizationrateneedtobeimprovedandtheawarenessoftheimportanceoffoodresiduemanagementandthemanagementoffoodresidueshouldbestrengthenedinthecateringbusinessofBeijing．Keywordscateringbusinessfoodresiduefoodresiduemanagement、、1。、2。、3。2011—2013218。11．171218。4＞500m2＞250、150m2＜≤500m275～250、50m2＜≤150m2＜75、、·3551·2014123012ChinJPublicHealthDec2014Vol．30No．12。218、、、、、36、43、64、38、16、21。5－6A、B、C、D。B9644.0%136%A、C4621.1%6328.9%。1．2《》218218。、、、33。、。5%。1．3EpiData3.1Stata12．0。218、、、。22．1146.7%102/21813.7%30/21831.7%69/218。。。AB、C。2．2、、、、137、145、87、18862.8%、66.5%、39.9%、86.2%。1%9242.212657.82812.82812.86027.610246.8125.511854.18840.410849.511050.56328.915571.12．32、A、B。2%%%%362980.63186.11952.83391.7433069.82967.41944.23786.0642539.13148.41421.95078.1161593.81593.81487.516100.021419.0523.814.81466.7383489.53489.52052.638100.0A464087.04289.12350.04597.8B967578.17679.25355.28790.6C631422.22031.7812.74469.813861.5861.5223.11292.3·4551·2014123012ChinJPublicHealthDec2014Vol．30No．12342.2%。7410060%。844.4%。9。46.7%20%1013.7%33%39%11。、“”55%。31.7%12－13。、。。、、、28.9%42%14。。15。。1．J．201225357－61．2．J．201035627－31．3．J．201230830－32．4．J．2006181239－39．5．J．20103791747－1750．6．J．2014305576－579．7．J．201335499－103．8．D．2008．9．J．2010351131－35．10．J．2010352148－152．11．J．2008566－70．12．J．201331931－35．13MarashlianNEl-FadelM．TheeffectoffoodwastedisposersonmunicipalwasteandwastewatermanagementJ．WasteManagＲes200523120－31．14．D．2012．15．J．2009256714－714．2014－06－03·5551·2014123012ChinJPublicHealthDec2014Vol．30No．12