Study On The Food Safety Control Strategy Of Wujiang's Restaurant

Objects: To investigate the current food situation and employee's situation and other aspects, to clarify ideas and grasp the key points to food safety issues, and to make a effective control strategy for restaurant's food safety.Methods: A retrospective epidemiology data analysis was used to investigate the food poisoning issues of Wujiang in recent years, to analyze the season distribution, regional distribution, food type distribution and so on, to master characteristics and patterns of the occurrence of food poisoning. Stratified random sampling within the city's 60 food service units, from food raw material , manufacture, storage, external environment, related practices, processes, distribution and control, and many other aspects, were done to deeply understand the health situation of the catering unit to determine food safety risks. The self-administered questionnaire, with questions and a combination of live behavioral observation methods and data documentation were used to understand the knowledge, attitude and practice (KAP), as well as KAP-related factors by analyzing the existence of the weak links.Results: The results showed that the food poisoning issues often occurred from June to October every year, bacterial food poisoning accounted for about 70%. Catering units at different levels have different health conditions, health status of large-scale and medium-scale catering units is better than the various canteens and small-scale catering units.Food hygiene management exits weak points, construction and layout have flaws, and employers'non-standard operation is an increase of the probability of food borne illness. Employees in large or medium sized catering units get a higher level of health knowledge, health consciousness and health behavior than those who work in mall catering units; the employees who get higher educational, who get higher level of health knowledge, attitude and practice; the chefs and managers'variety of KAP data are better than the dishwashers and other kitchen helpers. There is a gap between health knowledge and good hygiene behaviors.Conclusions: According to the investigations, some strategies for dining areas of Wujiang were suggested as follows:1) establish the concept of "high-risk industry" and "high-risk food",pay more attentions to the health supervision of small restaurants, canteens and other high-risk food.2) strengthen health supervision, including regular health supervision and tour of supervision and inspection when food poisoning occurs frequently.3) implement category management, find the weak link to improve the relevance and effectiveness of supervision and inspection.4) implement advanced management mode, such as Hazard Analysis Critical Control Point (HACCP) system and graded management system to increase the transparency of law enforcement, focus on the management of critical control points.5) pay more attentions to the training of practitioners about professional health knowledge, health legal knowledge, practice standards and developing of health behavior, to improve their overall quality, and establish an internal health training system in catering units to promote internal training and effectively improve the health quality of practitioners.