Investigation And Countermeasure Analysis Of The Suzhou Industrial Park Food Industry Food Safety Status

Objective:Through the investigation of the Suzhou Industrial Park food industry food safetystatus, know the existence of all kinds of risks in the food industry and its influencingfactors, and to understand the status of the food safety management in the catering units.Analysis the objective law, put forward the corresponding solution, providing scientificevidence for the government to make food industry food safety regulatory plan.Methods:1.Respondents: Selecting220catering units as the object of investigation, usingstratified random sampling method. In220catering units, each choose one manager andtwo employees(a total of660people) under investigation. Another simple randomsampling to select260consumers satisfaction survey for catering industry.2.Survey method: Firstly, analyze and judge in general according to thequantitative rating data of the government to the status in the catering industry of theSuzhou Industrial Park. Secondly, with the method of field investigation, perspectivelyby region, scale, category grouping of catering units, to select the survey of660people.Thirdly, obtain the results combined with the data of supervision department. Finally,analysis and comparison of test, the risk of the objective evaluation of catering units,and then put forward the improvement scheme and measures.Results:1.Quantitative classification results of three years showed: C level units of highrisk decreased16%.2.C level units of the built-up area accounted for39.1%is thelowest.3.In operating catering units, the highest average risk value is42.5in the smallrestaurants, and the lowest is19.5in the grand hotels.4.The average risk value of the food in small workshops and construction site canteens is40.4and40.1respectively, asthe highest risk category of collective dining units. The average risk value of schoolcanteens is15.5as the lowest.5.The highest standardized risk value in every link arerespectively:5.6points of operating catering units in the procurement of raw materialsand5.3points of collective dining units operating condition class.6. In2012, lawenforcement supervision coverage is140.1%. The average frequency of supervision is18household-time/working days. The number of media reports throughout the year is76times. The number of supervision web browsing is42203people-times.7.Consumersatisfaction on the Suzhou Industrial Park in the catering industry is only33%.Conclusion:1.The overall risk in recent3years declined slightly.2.From the distribution ofregional perspective, the overall risk of built-up area is smaller than thetownship.3.From the trends, size of business catering units is inversely proportional tothe level of risk, and the level of risk of the collective dining units is inverselyproportional to the pressure from regulators.4.From the categories, the highest risk is inthe food in small workshops, site canteen and small restaurants, and the lowest risk is inthe grand hotel and school canteens.5.From the aspect of view, business catering unitswere at the highest risk for procurement of raw materials and the overall operation.Collective dining units were at the highest risk for personnel management, storagemanagement and cleaning.6.Regulatory work is wide but its lack of publicity, theireffects from the broad consumer expectations are still far.7.Consumer satisfaction is nothigh, expect more safe dining environment and powerful law enforcement.