Six T-practice "in The Huangpu District, Food And Beverage Industry Food Safety Supervision In The Use Of A Preliminary Study

Huangpu District is a business and tourism zone with a long history in Shanghai. At present there are 1,652 catering units in Huangpu and among those about 466 restaurants are large or medium-sized. Many restaurants'fame spreads throughout the country and abroad. To strengthen supervision and management of restaurants'food safety, the food and drug administration authority in Huangpu actively implement the "Six T Practices" management in large and medium-sized enterprises based on food hygiene quantitative classification. After a pilot project of two years,12 large or medium-sized food enterprises have been formally granted the honor of "Six T Practices" management units. But the actual operation, effect assessment, industry self-regulation and the combination with the external regulation of the "Six T Practices" in the enterprises are worth further study.The aim of the research is to understand the current status of the catering businesses in Huangpu District, Shanghai, to study the effect of the "Six T Practice"management in the large or medium-sized restaurants, to analyze the problems and limits in the implementation of the "Six T Practice "management, to explore the catering business supervision and administration model with a combination of authority regulation and industry self-regulation, and to improve the food safety in restaurants and protect the health and safety of consumer.In this study, we chose the 12 large or medium-sized food enterprises in Huangpu District, which had implemented the "Six T Practice" management by the end of 2009 as a sample. Through questionnaire survey the basic information, the number of economic indicators, and the change of the supervision results before and after the "Six T Practice" implementation were quantitatively analyzed. Through focus groups, problems and shortcomings in the implementation of the "Six T Practice" were qualitatively researched. Through literature review, current management models of catering enterprises were identified and compared with the "Six T Practice " in order to further improve the "Six T Practices" management and the efficiency of food safety supervision. 1. In Huangpu District, large or medium-sized restaurants occupied 28.21% of the total catering units. The "Class A" enterprises accounted for only 1.39% and the "Smile Face" labeled by the supervision agencies enterprises accounted for only 13.20% of the total enterprises. The overall food security of the catering businesses is not very satisfactory.2. The staff number, the constitution of specialties and the education levels of the restaurant food safety supervision team in Huangpu District are unable to meet the need of food safety supervision.3. In order to configure health supervision resources rationally and improve the supervision efficiency, Huangpu food and drug administration department attempted to promote the "Six T Practice" in large or medium-sized catering companies and strengthen restaurants'internal management and catering industry self-regulation, and achieved the goals to some extent. By this way, we enriched food safety supervision and management approaches. It is a useful exploration for the catering business management model of a combination of authority supervision and industry self-regulation.4. In the "Six T practice" management catering enterprises, the related hardware, facilities and management situation have been improved; administrative penalty rate and the reported complaint rate have declined as well. The study offers the possibility and feasibility for a further implementation of the "Six T Practice".After the large or medium-sized food enterprises in Huangpu District implemented the "Six T Practice" management, the site environment and personnel qualification have been improved, the interests of the enterprises have been ensured, the safety of the restaurant food has been enhanced and the food safety supervision and management tools have been increased. We could continue to carry out the "Six T Practice" in large or medium-sized catering enterprises. However, it is still not practical to promote the "Six T Practice " management in the small restaurants, the snack bars and the beverage stores which account for more than two-thirds of the catering businesses in Huangpu District due to the factors of the enterprises and the external environment both.