Current Situation Analysis And Countermeasure Study Of Inspection Ability Of Food Safety Risk Monitoring In CDC Of H Province

Objectives: This study aims to understand the current situation of inspection ability of food safety risk monitoring in CDC(Center for Disease Control and Prevention)of H Province,to analyze the existing problems and their causes,and put forward relevant countermeasures and suggestions,to provide references for strengthening the inspection ability construction of food safety risk monitoring in the future.Methods: In this study,literature research,expert consultation,questionnaire survey,descriptive study,comparative study,statistical analysis,and other methods were used to analyze the inspection ability of food safety risk monitoring of 14 CDCs in H Province.Results: 1.Food inspection personnel: The age composition of the inspectors at the provincial CDC is mainly in the age group over 50-year old,with the lowest age group under30-year old,and the most people working for more than 30 years.Municipal CDCs have a relatively reasonable distribution of personnel in all stages.The county CDCs have the largest proportion of people with less than five years of working experience.The educational background of persons in CDCs at the provincial and municipal levels is mainly concentrated in the undergraduate level and above,while at the county level,it is mainly composed of junior college.The provincial CDC is dominated by senior professional titles,with fewer middle and junior personnel.The distribution of professional titles at all levels of municipal CDCs is relatively balanced,but the middle force still needs to be strengthened.In the county CDC,there are few people with middle and senior professional titles and a certain proportion of people with primary professional titles and without professional titles.2.Laboratory room: The proportion of laboratory area in the total building area of 14 CDCs is 27.2%-61.6%.Compared with national standards,100%(1/1),45.5%(5/11),and 50%(1/2)of provincial,municipal,and county-level CDCs meet the standards.There are still 7CDCs whose laboratory area has not meet the national standards.3.Allocation of food inspection equipment: Compared with 2012,the types and quantity of food inspection equipment at all levels of CDC have been significantly improved.However,the allocation rates of existing equipment types in CDCs at provincial,municipal,and county levels are 83.3%,79.5%,and 36.3%,which are still far behind the national standards.There are significant differences in the equipment allocation of each CDC at the municipal level,and the regional distribution is unbalanced.4.Food inspection ability: CDC at all levels complete inspection tasks as required,but compared with the detection projects,the proportion of inspection qualification of each unit is low.There are significant differences in the inspection ability of CDCs at the municipal level,and the regional distribution of inspection ability is uneven.5.Laboratory qualification and quality management: Each CDC controls all links involved in food inspection to ensure the accuracy and reliability of monitoring data.However,there are still some shortcomings in the quality management of individual units.All CDCs have obtained the laboratory qualification,but one of the CDC did not conduct re-evaluation after the food qualification certification expired.Conclusions: This study found that some indicators of the food inspection ability have improved compared with 2012.However,the structure of food inspection personnel is not reasonable,the equipment allocation still lags behind the national requirements,the food inspection ability needs to be improved,and the quality management and laboratory qualification still need to be strengthened.To further improve the inspection ability of food safety risk monitoring in CDC of H Province,the following suggestions are put forward.First,implement the main responsibility of the government and increase financial support.Second,strengthen the construction of the talent team and optimize the structure of the talent team.Third,strengthen infrastructure construction and improve the layout of laboratory structure.Fourth,increase investment and improve equipment allocation.Fifth,strengthen the construction of laboratory capacity and improve the overall food inspection ability.