Study On Food Safety And Management Of Small Catering Units In Beitangdistrict Of Wuxi City

Background:With the continuous development of the economy,the catering industry also presents a trend of increase.Among them,small eatering units are emerging everywhere with the expansion of the urban scale and the increase of the floating population.Small catering units are an important part of the city,its food safety problem is the majority of the hot spot that people concerned about,but it was also difficult for the supervisionof small catering units.Objective:To investigate the basic hygiene supervision of food safety and hygiene condition of small catering units,large and medium-sized catering units inbeitang district of wuxi city,we conducted this study.Also the comparison of present situation of food safety between small catering units and large and medium-sized catering units were also exlpored.Based on the present study,we could find the problems existing in the small catering units,and the manage measurements were also put forward.Methods:The food safety status and daily supervision of small catering units,large and medium-sized catering units in beitang district of wuxi city were selected as research objects in 2015.The catering service license holder,holder of workers,health certificate,food purchasing tickets and acceptance record,food and raw material storage and disinfection facilities and disinfection measurements were investigated to assess the food safety status.The rate ofprofessional food safety knowledge training,quantitative grading of food safety and hygiene condition and regulatory conditions were also investigated.SPSS19.0 software was used for statistical analysis,and the standard of statistical significance was P<0.05.The differences between small catering units and large and medium-sized catering units were compared and the problems existing in food safety of small catering units were analyzed.Results:1.There were 1,118 catering units in beitang district in 2015,including 701 small catering units,341 large and medium-sized catering units and 76 other types of catering units.2.Comparison with large and medium-sized catering units,small catering units conserved the following characteristics:(1)low license rate of catering service;(2)the employment rate of employees holding health certificates is significantly lower than that of medium and large catering enterprises;(3)the qualified rate of claim ticket is significantly lower than that of medium and large catering enterprises;(4)the qualified rate of food and raw material storage is significantly lower than that of medium and large catering enterprises;(5)the rate of allocation of disinfection facilities and implementation of disinfection system is significantly lower than that of large and medium-sized catering tmits;(6)the supervision unit has a low frequency of supervision and spot check for small catering units;(7)low training rate of professional food safety knowledge;(8)low quantitative grade scores,mostly concentrated in grade B and C.Conclusions:1.Comparnngwith large and medium-sized catering units,which have strict management,good hardware facilities and relatively high quality of employees,small catering units have various problems due to small area,unreasonable process layout and relatively low quality of employees.No matter whether they hold the certificates of their employees or not,or carry out the food safety operation,such as the certification and ticket system,the food and raw material storage management,and the disinfection management of tableware tools,there are great hidden dangers in small catering enterprises.In addition,the willingness of small catering enterprises to receive professional food safety knowledge training is relatively low,and the weak supervision of regulators on small catering enteiprises is also an important reason for the poor food safety quality of small catering enterprises.2.Suggestions:Through establishing and improving the laws and regulations for the supervision of small catering units,adhering to the government-led and umlicensed corporate governance policy and innovative supervision mode,we should gradually solvethe existing problems of small catering units.At the same time,we should strengthen the knowledge training of small catering units and establish the consciousness of "first responsible person" of operators of small catering units.We shouldintensify efforts to publicize food safety,create a good social atmosphere,involve the whole people,and comprehensively improve food safety in small catering units.