Research On Supervision And Administration Of Breakfast Bars' Sanitation In Chizhou City Zone, Anhui Province

Objectives The practical intervention projects pointed to the exited sanitary problems were given by investigating the sanitary conditions of breakfast bars in Chizhou city zone and the effectiveness of the corresponding intervention measures was researched to provide evidence for the quantified and classified management, moreover, the relevant foundation and instructive experience was devoted to popularizing the sanitary intervention strategy in the similar areas.Methods Descriptive epidemiology, expert symposium, experimental epidemiology and other methods were implemented in this research.①The investigation on sanitary condition of all the breakfast bars that had stationary shop front and 300 food handlers about the food hygiene knowledge, attitudes and behaviors by convenience sampling was made in Chizhou city zone from June 2007 to December 2007.②The sanitary management system, and the basal sanitary standard of the bars, and the sanitary standard of trustworthy bars were formulated in expert symposium;③Formulation and implentmentation of measures about the intervention to breakfast bars and the effectiveness evaluation by experimental epidemiology.Results Sanitary actuality of the breakfast bars in Chizhou city zone was as following, (1) Sanitary management system was not perfect. Among the 185 bars, only 66.5% had hygienic licenses, while the percent of holding health license for food handlers was 23.68%. Just 2 bars had health management system; Only 1 bar had the certificate- asking system; (2) The layout and surroundings sanitary of the bars were just passable, and the quantity and kinds of sanitary installation weren't up to the mustard. Among the 185 bars, 35.1% of breakfast bars'site selection did not meet the requirement, 38.4% had a kitchen that the area was not 8m2 plus, 69.7% had a dirty roof and wall. Meanwhile, the percent of the special pools for cleaning materials and dishes was 6.5% and 5.4% respectively; 8.1% had the refrigerating installation such as refrigerator; 93.5% had no facility to keep insect, rat and dust off; (3) Sanitary condition in the process of making breakfast was poor. Among the 185 bars, 11.8% used food-selling installation for other purposes, 37.3% had clean operation tables, 29.1% used substandard wrappers, and the percent of these bars whose height of the pool and operation area's wall that covered tile exceed 1.5m was 42.7%; (4) Food handlers had poor food hygienic knowledge and consciousness. The awareness rate of food hygiene knowledge was 81.4%; 6.3% and 3.7% of food handlers had bad habits of having long fingernail, wearing jewelry, respectively; 99% of food handlers had good habit of washing hands after toilet; no one had hat, 33.7% had no uniform; 9% of food handlers didn't want to take part in food hygiene training and 18% of them didn't take care of the training; 75% of them supposed their habits were very good.Supervision and administration intervention measures, including①Formulation of the basal sanitary standard of the bars, and the sanitary standard of trustworthy bars, and the sanitary management system of the bars;②Important items'training face-to-face, such as perfecting sanitary management system, enough equipments for disinfecting, protecting and refrigerating, perfecting certificate-asking system;③Holding food hygiene knowledge training;④Supervision of health execution;⑤Sampling detection;⑥Propaganda and education.Evaluating effect of intervention: sanitation of breakfast bars in city zone after 5 months intervention: (1) Sanitation of breakfast bars in city zone was obviously improved. The difference before and after intervention was statistically significant; (2) Food material's storage and certificate-asking system were obviously improved. The difference was statistically significant before and after intervention, which including food materials which were kept off the wall 10cm, and couldn't store with poisonous materials; (3) Facilities were obviously added in breakfast bars. The difference was statistically significant before and after intervention, which including pools used for material cleaning and dishwares, 1.5m ceramic tile above pools and cooking area, apparatus for selling purpose, clean platforms, hygienic packages, the equipments for disinfecting, protecting and refrigerating, facilities to keep insect, rat and dust off; (4) Hygienic habits of food handlers were obviously improved. The difference of number of people which had no health license, didn't wear uniform and had long fingernail, wore jewelry before and after intervention was statistically significant.Conclusions Effect of intervention measures was grateful. After 5 months intervention, sanitation of breakfast bars had apparently improved, facilities were added obviously, and some bad habits of food handlers were corrected. The focuses of management and administration of breakfast bars were preventive health supervision and management of food handlers and the management of certificate-asking system.