Effect Of Quantitative Grading Management On Food Hygiene For Catering Units In Jimo District

Objective: International and domestic food safety incidents occurred constantly and brought great concerns to the consumers. Recently, regulations and standard system of food hygiene are becoming better and approaching perfection day by day. Besides, it has been set up complete supervision system on food hygiene in China. However, food-borne diseases still occur from time to time, and food security situation is still grim. The implementation of the quantified and classified management of food hygiene supervision of the 473 catering units in Jimo District was investigated. Evaluations and analysis were made as for the overall effects before and after the quantified and classified management.Methods: Quantified and classified management of food hygiene supervision utilizes the risk evaluation principles, to grade the enterprises according to their risks, reputations and supervise. This kind of supervision model centralizes limited hygienic human resources, sets the food production-operation units with more problems which people criticized most as the important points in supervision, and changes regular supervision into scientific supervision. Quantified and Classified Management sets out from the guarantee of consumers' health and makes the supervision system adapting the developing principle of market economy. This kind of model is positive for improving the law-abiding consciousness of food production-operation units, promoting enterprises' self-discipline and credit level, and improving the whole society's food hygienic level.Results: The implementation of the quantified and classified management of food hygiene supervision of the 473 catering units was investigated. Evaluations and analysis were made as for the overall effects before and after the quantified and classified management. At the end of 2006, among the 473 catering units, there are 10 A class units account for 2.11%; 51 B class units account for 10.78%; 412 C class units account for 87.10%; no D class units. In the score of 2007, there are33 A class units account for 6.98%; 70 B class units account for 14.80%; 370 C class units account for 78.22%; no D class units. After the implementation of the quantitative grading management on food hygiene supervision, catering units' average score in the quantification of the hygienic license and usual hygienic supervision is promoted obviously. The hygienic management, building procedure and outlet, hygienic facilities and environment, and the holding rate of health certificate in employees are apparently improved. The difference is significance before and after the management.Conclusions: The promotion of the management contributes to changing the supervising model, raising monitoring efficiency, improving working efficiency, reducing the cost in the implementation, making the enforcing process more transparent, and thus promoting the overall hygienic level. In order to further carry on the management, more suggestions are made such as: to change the scoring criteria, modify the supervising projects, make the grading plane suitable for this district, strengthen social advertisement and let the media work; to encourage the enterprises to abide by self-discipline; to show the social benefits, guide consumers to dine at the A-class or B-class restaurants with low hygienic risks; to give more trainings to the operators of the management, so as to promote their professional level, and so on.