Food Sanitary Monitoring And Supervision In Port Catering Service

Based on three (3) catering business establishments in Huangpu Port region with the quantitative graded management of food sanitary supervision, and the "Entry-exit Port Food Sanitary Supervision Management Regulation ", the current situation, experience and problems of port catering service on food sanitation monitoring and supervision were investigated and analyzed, and the effective measures for the food sanitary management were discussed for the purpose of providing references for the policy-making decision of port catering service food safety control and supervision and management.In 1,904 tested samples, the overall sanitary status of catering food, tableware, air quality and air-conditioning water were qualified, with the annual pass rate of over 90% for all indicators except water for aquatic products with the relative lower pass rate. Of 103 food samples,99 were qualified, resulting in the pass rate of 96.12%. For tableware samples, the figures were 230,225 and 97.83%, respectively; water for aquatic products,27,15, and 55.56%; air-quality,1,518, 1,455 and 95.85%; air-conditioning water,26,24,92.31%(two positive Legionella detected), respectively.One hundred and twenty (120) "Routine Sanitary Supervision of Graded Management Score Sheet" showed that quantitative ratings of port catering service in 2008 was better than in 2007, with the average scores of 94.5 and 86.9. This was also supported by three catering establishments investigated. The average score for JGR, NYR and PHR were 90.4,91 and 79.4 respectively, in 2007, whereas 94.1,96.4 and 92.7 in 2008. The major sanitary problems discovered in the course of sanitary supervision were internal and external environment, raw material procurement and storage, hygienic management, and processing.Results obtained from this study conclude that the overall sanitary status of port catering service industry in Huangpu Region is well qualified, however, air quality, air conditioning water and water for aquatic products must be further improved. Increase in monitoring items like pathogenic bacteria, pesticide residues, veterinary drugs residues, radon (Rn), total volatile organic compounds and ozone (O3) is suggested. The overall level of sanitary management of port catering service in Huangpu Port area has improved year by year. However, weaknesses in environmental sanitary, raw material procurement and storage, hygienic management and processing are still existed. Training for chief executives, practitioners and health and supervisory staff of catering service, establishing sanitary management system, constructing sanitary infrastructure and facilities, checking certificates of material procurement qualification, keeping ventilation and the disinfection of the air-conditioning, water for aquatic products and water bath should be more strengthened.