Research For Implementing Quantified And Classified Management Of Food Hygiene Surverillance For School Dining Hall

Objectives:To study quantified and classified management of Food Hygiene surveillance for school dining hall in Lijin County ,and evaluate the overall effectiveness of the program. To analyze the implementing situation of the program in school dining room and to make recommendations for further implementing and improving the program.Methods:Use data collected by implementing quantified and classified surveillance management for school dining hall in Lijin County from 2003 to 2008. Questionnaires of "Hygiene permission examination quantified score table for school dining hall in Lijin County" and "Daily surveillance quantified score table for school dining hall in Lijin County" were used. Criteria for quantification and classification: Classification of risk (low, average, high, highest) and classification of food safety credits (A, B, C, D) were determined according to the average score of hygiene permission examination score and daily surveillance quantification score. Evaluation was conducted every year and surveillance was conducted continuously. Effect of quantified and classified surveillance management for food hygiene was evaluated by the comparison of hygiene management, basal hygiene facilities, food processing, surveillance on tableware, incidents of food poisoning, satisfaction from teachers and students before and after quantified and classified surveillance.Results:With the implementation of quantified and classified surveillance management since 2003, dining halls with A or B grade increased yearly, and dining halls with C or D grade decreased; both establishment rate and implementation rate of hygiene management system increased, input on food hygiene facilities in school dining hall increased, qualification rate of basal hygiene facilities ; food processing sanitary condition greatly increased; health certificate rate, hygiene knowledge qualified rate and tableware disinfection rate significantly increased; quantification score and the overall food hygiene status in school dining hall increased significantly.No group food poisoning happened in the past five years. Satisfaction rate by teachers and students significantly increased.According to the score of hygiene permission and daily surveillance,the key points of school dining hall supervision are as follow:1, Training of related practitioners..2, Food and raw materials demand certificates.3, Environmental Hygiene.4, Hygiene of processing operation.Conclusions:1, After the implementation of quantitative management program in school dining hall, the overall level of food hygiene improved.2, Compared to the former food hygiene tools, the implementation of quantified and classified surveillance management program is more scientific and reasonable.3, From now on, the critical control points for the school dinning hall should focus on the training of related practitioners raise their hygienic knowledge .