Evaluation Of Quantified Grading Management Of The Food Services In XiangCheng District Of Suzhou City

Objective:To understand the hygienic status of catering industry at XiangCheng District, and to analyze the quanitified score based on grading management policy and to evaluate effectiveness in the process of implementation, and then to fimd the limitations and giving the suggestation to improve or appply the quantified grading management.Method: Using random sampling method, 46 catering units, including restaurants from hotels and canteens from schools, were scored by the quantified grading management. The data were analyzed with SAS6.12.Result: 1) Among 46 catering units, 13.04% of which are A-level units, 56.52% are B-level units and 26.09% are C-level units, only two D-level unit has been cancelled, which showed that the catering units are good in general. 2) The ratio of good units is 22.2% for restaurants and 31.6% for school dinning rooms in health permit examination and is 44.4% for restaurants and 73.7% for school dinning rooms in health inspection. 3) There is a significant difference before and after the implementation of grading management both in health permit examination and in health inspection.Conclusion: The main conclusions are: 1) Food hygiene of the catering units in XiangCheng District belong to the middle level in Suzhou City. 2) The catering industry in XiangCheng District 's food hygiene, health facilities, health management, and other aspects has the varying degree enhancement.3) The quantified grading management of food hygiene supervision should be promoted.4) The quantified grading management could promote enterprise self-discipline, raises the good faith level, reduce the the enterprise operational risk.