Assessment And Management Of The Safety Of Cooked Meat Products In Large And Medium-sized Catering Enterprise In Wujiang District

【Objective】: To investigate the safety of cooked meat products and its major riskfactors in large and medium-sized catering enterprise in Wujiang District, and to explorethe effective management according to the situation【Methods】:1. Using random sampling method, cooked meat products from largeand medium-sized catering enterprise with cold dishes were collected in threeconsecutive years (2010-2012). Microbiological contamination and nitrite content insamples were tested.2. The questionnaire was designed and the food hygiene knowledge in cookedmeat practitioners was investigated.【Results】:1.The results showed that qualified rate of microbial was85%,67.5%and55%in2010,2011and2012, respectively. All of the samples met the requirementin nitrite.2. In general, hardware conditions of the large and medium-sized restaurants werebetter; however, the personnel quality should be improved. The qualification rate was43%and50%for “special area”, and “transfer windows”, respectively. The rateof personnel quality was more than60%.3. The single factor analysis showed that the factors related to hygienic quality ofcooked meat were “if ultraviolet lamp coverage is appropriate”,“if the temperature ofspecial room is <25℃”,“if there is cross-contamination”,“if mask was worn whenoperation” and “if there are records on the process of overnight food”. Two items（“ifthere is cross-contamination”,“if mask was worn when operation”）were brought intologistic regression equation.“If mask was worn when operation” is the protectionfactor. 【Conclusion】:Our findings demonstrated that the qualified rate of large and medium-sizedrestaurants was very low, mainly contaminated by coli in recent years.Major factors impacting the hygiene of cooked meat products is “if mask was wornwhen operation”.Using the method of “HACCP”, we put forward following suggestions: a regularpersonnel should be responsible for special room. Occupation and hygiene knowledgetraining should be hold to enhance health awareness. Food databases and traceabilitysystem should be established to inspect the condition of cooked meat products.