Food Health Problems To The Current Health Inspection System. In Wanbolin District In Taiyuan

ObjectTo clarify food health problems in different kinds of food processing places, food running places and repast services in Wanbolin district in Taiyuan; to analyze the problems existing in food health inspection management and put forward constructive suggestions to the current health inspection system.MethodsFood safety was inspected by microbiological detection; each subject received questionnaires collected information on demographic and detailed health histories.Results1.The pass rate of food hygiene status in food processing places was 85.41%, which was worst in cooked meat factory, only 66.67%. Health conditions in vinegar factories were best with a pass rate of 96.43%. The pass rate of health status in employee's was91.12%. The difference in health status of employees of different production and processing establishments was significant.2. Hygiene standard rate of bulk food in supermarkets, bazaars and groceries was 88.36%, 72.73%, 77.61%. The pass rate of pre-packaged food hygiene status was 91.27%, 72.94% and 60.53%, respectively. The pass rate of frozen foods in food establishments was 75.76%. Supermarket had the highest pass rate of frozen food hygiene (91.86%), followed by bazaars and groceries with rate of 55.36% and 65.22%. The pass rate of health status in employees of food establishments was 78.69%.3. The pass rate of cleaning cabinet in small catering places was significantly lower than that of large and medium sized catering places, and there were significant differences between the groups under x~2 test. The pass rate of cooker in snack bars was less than half, only 45.83%. The health status of employees in food service places was good with a pass rate of 95.08%.4. The pass rate of health examination in employees of food service places and food processing establishments was higher than that of food management places (x~2=106.754, and x~2=20.807 0.0001, p <0.0001). And the rate of food service places was better than that of food processing establishments (x~2=7.122 , P=0.012).Conclusions1. Improving the food hygiene supervising system and strengthening the macro-control policy; 2.Increasing propagating the "Food Sanitation Law" ; 3.Improving the the efficiency of food hygiene supervising organs;4. Enhancing the food hygiene supervision; 5.Strengthening the popularization and application of the HACCP system; 6. strengthening technical supervision of food hygiene;7.Embodying a people-centered approach and steering repeated inspections; 8.Strengthening the sense of discipline in enterprise and improving social its responsibility;9. Intensifying efforts to health supervision and law enforcement.