Investigation Of Small-sized Catering Hygiene Supervision And Its Long-term Regulatory Mechanism In Zhejiang Province

This paper had a survey of small-sized catering hygiene supervision since the realignment of the industry in Zhejiang Province from 2008 to 2009, which mainly includes the six pilot provincial towns'situation before carrying out the regulatory measure and the results of the whole province's small-sized catering regulation. It understands and analyzes the hygiene situation of catering, regulatory difficulties and the main problems in it; meanwhile it tries to set up long-term regulatory mechanism and the corresponding strategies with the three aspects, which are government departments, functional institutions and relative people in management.Materials and Methods:Based on the questionnaire of small-size catering basic status before the "10 small-scale renovation", this paper carried out a survey regarding to the catering entities participating in food hygiene regulation and standardization of Zhejiang province in 2008; Zhejiang province uses the "Zhejiang Province'10 small' business improvement and progress of the normative work statistics" to have a comparative analysis and understanding of the small-sized catering around the entire regulation health status. Several provincial health bureaus have collected and reviewed all of the reports submitted. The survey covers all types of small-sized catering entities; and the data includes the basic conditions of the small-sized catering before the rectification work and all small-sized catering renovation status across Zhejiang province (including the number of health inspectors dispatched, vehicle number, the rate of remediation standards, promotion, and the status of investigate, etc.). Statistical data is from June 1,2008 to December 31,2009. Results:based on the comparison of the small-sized catering hygiene situation before and after the regulatory across the province, the percentage of certification of the small-size catering was raised from 90.41% to 96.64%; meanwhile, the standard rate of small catering shop, small canteen, bed and breakfast suppliers and temporary foot spot were respectively 73.2%,80.5%,76.0% and 32.5% before the renovation, and it has increased to 90.4%,92.2%,91.6% and 82.1%. During the renovation,494934 small-size catering people have been trained,373204 copies of publicity have been dispatched, and 2945 reports have been delivered.And it shows that there are following problems remaining in small-sized catering hygiene supervision:1.the hygiene situation of small-sized catering is poor, with low levels of self-management capability, and the problems appear repeatedly.2. Lack of effective measure against undocumented small catering suppliers.3. In some areas, government support is inadequate.4. In some areas, the supervisory personnel have passive attitude.Conclusions and recommendations:it is useless for improving the level of hygiene and self-management capabilities of small-sized catering to carry out a few special rectification, because it is only outwardly due to insufficient investment by the owners, but inwardly to the ineffectiveness among small-sized catering suppliers, law enforcement monitoring and the government investment, therefore it is necessary for enhancing the management level of the small-sized catering suppliers to increase governmental investment and beneficial policies, have creation in supervision mechanism, enhance the ideal of service, and to stress the training method and industry transformation. After all, it becomes a "triple win" situation for supervisory authorities, small restaurant owners and consumers.