Analysis And Countermeasures Of Food Safety Problems In Catering Industry In Chaoyang District Of Changchun City

Objects:The food safety of catering industry is vital to the national economy, the people's livelihood and stable social order. The food safety accidents always threaten the people's heath. The government published Food Hygiene Law and Food Security Law to regulate the catering service market. As an important link for consumption, the number of the accidents which happen in the catering industry is more than half of the number of all the safety accidents. As the catering industry developed, the food safety problems, especially in the small medium restaurants, have become the social focus and difficult point for management by supervision. To strengthen the supervision on catering industry is an important obligation for health supervision departments. How to take up duties seriously, control the food safety problems and implement efficiency health management by supervision is a difficult problem faced by our health supervision department. Management by supervision on food safety in catering industry is an important content of food health supervision, main measure to prevent food pollution, food poisoning and food-borne diseases. To maintain and promote the food safety condition is the fundamental warranty for catering industry operation, important link to maintain right for consumers and health of workers.Methods:To analyze the food safety problems in catering industry, find the related factors to provide foundations for facing with food-borne diseases, this paper selected 211 catering units with different scales in Chaoyang District of Changchun City by using the mode of group sampling, investigated and analyzed their food safety problems. The content for investigation included their fundamental condition including if they held licenses and their worker held credentials, if table ware disinfection and cleaning facilities were allocated, if the table ware disinfection was implemented, the condition of health knowledge of the staff and if overdue or rancid food was produced or sold. Results:As the results show, the food safety condition is variant in catering units with different scales. In the aspect of facilities, there are significant diversities between small and medium or large catering units in the condition of holding sanitation permits and health credentials (Ps are all less than 0.001.), allocating the independent cutting rooms for uncooked meat and electronic sterilizers (Ps are all less than 0.001.), setting the independent rough machining rooms ( Ps are all less than 0.001.). Although the ratio of setting cleaning cabinets and tetragenous pools of small units is lower than those of medium and large units, the diversity isn't significant (Ps are all more than 0.001.). In the aspect of food safety software, there are significant diversities between small and medium or large catering units in the condition of establishing health systems ( Ps are all less than 0.0001), recording the procedure of sterility (P is less than 0.001.), understanding the food safety knowledge (X2 are 18.621, 10.586 respectively, Ps are all less than 0.0167.) and mastering the sterilizing methods (X2 are 6.626, 16.766 respectively, Ps are all less than 0.0167.). In the aspect of using and storing raw materials, there are significant diversities between small and medium or large catering units in the condition of allocating cold storage accommodations and separating cooked materials from uncooked materials (Ps are all less than 0.001.), cleaning storehouses and separating foods from nonfoods (Ps are all less than 0.001.), using qualified materials, if the suppliers hold licenses and if the claiming and inspecting procedure is recorded (Ps are all less than 0.001.). There are significant diversities between small and medium or large catering units in the condition of inside and outside environment health, allocating three protecting devices, wastes containers and handling deserted lipids (Ps are all less than 0.001.). In the aspect of classification of risks and credits, the large units are almost in A or B degree, however, the small and medium units are almost in C or D degrees ( P is less than 0.0001.).Conclusions:Based on the above data, this paper summarized the current food safety condition of different units in Chaoyang City and analyzed the influence of the various units'scales on food purchasing. The influences of setting cold storage plants, maintaining environment health, hardware and cleaning facilities, the condition of storehouse, implementing quantitative classified managements in the catering units with different scales on food safety were analyzed. The condition of establishing food safety systems was also analyzed.On the foundation of the above investigation and analysis, the paper raised the six countermeasures to food safety problems, namely strengthening the supervision and adjustment of small catering units, embodying worshiping people as center and superintending and inspecting repeatedly, strengthen administrative guidance and increasing the power of punishments, combining dredging and blocking, combining supporting the superior and beating the inferior, strengthening the construction of supervisors'group and establishing the long term mechanism of health supervision.