Food Safety Control And Recommendations For Township Workshops

Food production and processing small workshops(hereinafter referred to as small workshops)are an important part of China's food supply.In the vast rural areas,workshops are not only an important way of deep processing of agricultural products,but also develops rural economy,solves farmers' employment and facilitates residents' lives.It also has a positive effect on the prosperity of traditional snacks.However,workshops in townships generally have problems such as poor production equipment,poor sanitary conditions in production,lack of knowledge on food quality and safety,and weak quality control.More people leave the impression of "scatter,chaos,bad",and continue to become the hardest hit by "food safety.Therefore,the safety control and supervision of food workshops have become the focus and difficulty of current food quality and safety work.Fairy Town is the main urban area of Jiangdu District,Yangzhou City,Jiangsu Province This article takes the opportunity of the fourth national economic census.According to the relevant data obtained by the Fairy Town Economic Census Office,there are 18,369 self-employed persons in the jurisdiction of Fairy Town.According to the interview,the four types of foods that residents usually purchase are the highest in the four categories of cooked food,cakes,soy products,and grain and oil.Therefore,this article focuses on the above-mentioned four categories of food workshops closely related to residents' lives,conducts food safety knowledge,attitudes,and behavior surveys for workshop employees,and conducts field investigations on the health status of workshops,and samples and tests related foods and tableware.Through the investigation and testing,the paper analyzes the status quo and problems of the workshops.Finally,it gives advice on the safety control of workshops from the perspectives of food workshops,regulatory authorities and consumers,with a view to improving food quality and ensuring residents1.Investigation on food safety knowledge,attitude and behavior of workshop practitioners in Fairy Town.Questionnaires were used to understand the knowledge,attitudes and behaviors of food safety personnel in the workshops in Fairy Town.By analyzing the questionnaires of 176 workshop practitioners,the overall awareness rate of food safety knowledge was 81.63%,the positive attitudes accounted for 86.37%of the total number of surveys,and the overall correct rate of behavioral scores was 81.34%.The results of the saliency analysis showed that there were significant differences in food safety attitudes and behaviors due to different types of workshops.2.Investigation on environmental sanitation of workshops in Fairy Town.According to the principle of proportional random sampling,78 workshops in the area of Fairy Town were randomly selected,including a total of 2,574 sub-projects in six major projects.?The overall health rate is 73.31%,the construction layout qualification rate is up to 100%,and the processing operation hygiene qualification rate is the lowest,only 62.17%.For different types of workshops,the highest qualified rate is the lowest food and oil is cooked food;for workshops of different scales,the larger the scale,the higher the qualified rate;but there are no full-time security staff,practitioners have Problems such as bad hygiene habits;workshops are small in size and highly mobile,and there are still problems such as no health certificates,no work clothes,and no three-proof facilities.3.The sampling situation of food and tableware in the small workshop of Fairy Town.A sample of 475 workshops,including 263 food samples and 212 tableware samples were investigated.The results showed that the overall pass rate of food samples was 80.23%.From the geographical point of view,the pass rate of urban plots was the highest(84.52%),and the double-groove sheets and brick bridges were relatively low.From the type of workshop,the pass rate of cooked food is the lowest,only 77.37%;the pass rate of cakes is the highest,reaching 85.71%.Among them,the pass rate of chopsticks is the highest,the pass rate of bowls and cups is second,and the pass rate of chopping boards is the lowest,only 47.82%.4.Countermeasures for food safety risks in the workshop of Fairy Town.This paper proposes targeted countermeasures from four levels:First,the recommendations for workshops:?DEnhance the quality of workshop practitioners' safety knowledge.?Equipped with food safety administrators.?Strengthen workshop industry self-discipline.Second,the regulatory department Suggestions:?Coordinator,reasonable supervision.?Clear primary and secondary,highlight key.?Intelligent office,improve efficiency.?To survive the fittest,standardize operation.Third,recommendations to consumers:?Enhance discrimination ability.?Defend their rights.Fourth is for the media and Social organization's recommendations:?Strengthen media supervision and real reporting.?Social organizations participate in joint governance.