Application And Analysis Of Risk Index In Safety Supervision Of Expo Food And Beverage In Pudong New Area

ObjectiveBased on the level-to-level administration in catering industry, to recognize, evaluate the food safety risk in catering industry. Introduce food safety risk index into Pudong Expo food supervision area. To set up more adaptable risk warning system to the Expo food supervision. Therefore, to increase efficiency and effect of supervision to reach the purpose of securing Expo food safety. And to discuss and analyze the implementing of the risk index during supervision.MethodLiterature consulting method, brainstorm method, specialist consulting and quantitative study method. Using these methods to review the condition of food safety of catering enterprises in Expo core area, referencing current evaluation chart of food safety risk, to conclude the facts of food safety risk and to rank according to the importance of food safety rick, to set up weight coefficient chart of food safety risk of catering enterprise and to conclude calculating formula of food safety risk. Using reviewing material and onsite observation method, to overview risk index statistics, supervision times of catering enterprise, facts of food safety risk etc. to make quantitative study.Results:1Food safety risk facts of catering enterpriseEarly stage of Expo,54.85%of catering enterprises held licenses in core area of Expo,45.15%without. After quantitative leveling, A level ranked enterprises are most of big catering enterprises, middle sized are most ranked as B level, yet the highest ratio for level C are those catering enterprises with no licenses. There is no statistics meaning(P>0.05) for quantitative leveling result by record self-examination and tableware cleaning after analyzing key items of food safety risk. There is statistics meaning (P<0.01) for quantitative leveling for the rest of the items in food safety risk. To analyze the reason of collective food poisoning in Pudong area,45%is food cross infection and22%is food material.2food safety risk index According the food safety risk connection of all the items checked, set up all the base points point of all items NO and connection coefficient K; according to the classification, scale and food safety risk of all kinds of food provide from all the catering enterprises, to set up weighted coefficient H for base points point; set up weight coefficient chart of food safety risk for catering enterprises to conclude risk index SI—the average points point of catering enterprises in the area. Set up4color warning statistics, SI<10green safety area,10<SI<20yellow alert area,20≤SI<30orange alert area, SI>30red dangerous area.3Supervision division partition and supervision power configurationPartition Pudong Expo core area to7group19gridding according to average level of area size, quantity of catering enterprises and enterprise size. Arrange patrol group to comply daily supervision and emergency group (4people) to enhance power of supervision for high risk area.4The implementation of food safety risk index during supervision in EXPODuring Expo time period,4color warning occurred3496times in all,60.33%is green,15.96%is yellow, orange is13.79%and red is9.93%; Green occurred the most in June, and the least in July. The pattern for4color in all the gridding are nearly the same as the core area. Recently units supervised increased, so the ratio for green increased, the ratio for orange and yellow decreased, and all have relations (P<0.01), also different supervision times for different risk index. The quantitative leveling for catering enterprises which are ranked A and B are more than the early stage of Expo, enterprises ranked C are less than before. There is obvious change for structure of all levels of enterprises between Expo time period and early stage of Expo (P<0.01). The pass rate for7key items of food safety risk (personal hygiene, water draining, floor, license and invoice etc.) and instant check much more higher than the early stage of Expo and all with statistics meaning (P<0.01); the pass rate for record self-examination, scope of business, separate room sanitation is lower than the early stage of Expo. There is no statistics meaning (P>0.05); the rate of facility instrument, material, account, tableware cleaning is also lower than the early stage of Expo, which has the statistics diversity (P<0.01); the pass rate most of the key item instant check went up, but during October the pass rate of instant check of health work license, personal hygiene, classification cleaning, tableware cleaning and sterilizing went down. ConclusionDuring Expo time period, through introducing food safety risk index to the catering, properly distribute supervision resource and also include all the enterprises without license into the risk management system. Under the support of computer information technology, evaluated the facts of food safety risk for catering enterprises in core Expo area. During the Expo time period, by using risk index to reflect all the situation of food safety level in the area, strengthened supervision power, lowered the food safety risk and kept the food safety risk under control.Hereafter, will improve more in the quantitative method for food safety risk index for catering enterprise, to set up enterprise self-discipline system, raise up the right to be informed for customers by using various aspects carriers, to keep long term risk management system.