Monitoring And Prevention Of Food Safety Risks In The Catering Industry In Hanjiang District, Yangzhou City

The catering industry is a food production and operation industry that provides consumers with various kinds of drinks,food,consumption places and facilities through instant processing,commercial sales and service labor.With the development of economy and the needs of the people,the market has emerged more and more catering units,which greatly promoted the growth of china’s national economy,but at the same time,food safety and hygiene of the catering units also attracted great attention.All kinds of collective canteens and restaurants occurred foodborne disease events from time to time that can cause abdominal pain and diarrhea,and food poisoning,which are closely related to and the employees of catering units’s overall quality,processing operation and the overall environmental health of catering units.At present,understanding food safety of catering industry mainly through food safety sampling,under the guidance of the relevant departments,the provinces and municipalities will sampling in regular,in order to understand the dynamic changes of food safety in the catering industry.But there are some problems in various provinces and cities such as sampling,sampling is not targeted,although testing a large samples but the problems was founded is few;the analysis comparison is not classified,the sampling of catering units and other places is confused,resulting in some sampling indicators in the catering industry is covered.These problems will affect the real situation of food safety in the catering industry.In this paper,be based on the 2014 sampling of Hanjiang District of Yangzhou city,we selected some targeted catering food and index,on the same time,conducting a survey of food safety knowledge to the catering staff,investigating catering unit’s sanitation status,we analysed food safety on 2016 in Hanjiang District of Yangzhou City catering units in a more comprehensive perspective,grasping the overall situation of food safety in Yangzhou City Hanjiang District,founding food safety hazards of the catering industry timely,providing vidence for supervision and inspection of the relevant departments.1 Investigation of food safety KAP of careering employees in Hanjiang DistrictIn order to understand the situation of food safety knowledge,attitude and behavior of employees in catering industry of Hanjiang District,the questionnaire survey was conducted.The survey results show that the knowledge of food employees about food safety knowledge total awareness rate is 84.38%;about the attitude of staff,the overall situation is good,employees have good attitude account for 90.89%;the correct rate of the overall behavior of workers is 87.64%.The single factor variance analysis showed that quantitative classification,types of restaurant,household registration,education,whether have health certificate,frequency to participate in the training of the catering staff are influence factors of employees in food safety knowledge difference;two classification Logistic analysis showed that the quantitative classification and educational level are influence factors of employees in food safety knowledge score high or low.Therefore,in the future,we should focus on urgeing these catering units and strengthen training.2 Investigation on hygienic status of catering units in Hanjiang DistrictAccording to the method of stratified random sampling,the catering units of seven branches of Hanjiang District were sampled,including the large format of catering units,medium and small restaurants,dining rooms,100 catering units were selected in this paper.The Hanjiang District catering units hygiene survey shows that passing rate of "personnel and environmental hygiene" is lowest,is 67.11%,the mainly problem is the hair of workers exposed,waste containers have not lid;in the types of catering units,the overall hygiene situation in the canteen catering service is better to canteen operators;in different grading of the catering units,A catering units is better to B,C grade catering units;various types of catering units are not food safety administrator,waste containers have not lid,hair is not covered;small and medium-sized catering besides the above problems are still some problems,including workers not wearing work clothes,not wearing masks,not health certificate,not facilities and ventilation facilities,not certificate purchase of raw materials.Therefore,we should focus on strengthening the supervision of these issues in the future.3 The situation of catering units sampling in Hanjiang DistrictThere are 684 foods,493 tableware is sampled,19 indexes in which the total number of colonies,coliform,Salmonella,Staphylococcus aureus,Bacillus cereus,Listeria monocytogenes,Vibrio parahaemolyticus,nitrite,pesticide residue is detected according to the relevant national standards.Detection of other indicators is use of rapid detection kit.The results showed that there were three main problems in the catering industry of Hanjiang area,such as microbial contamination,the abuse of food additives and the illegal addition of non edible substances.Microbial contamination in food include the total number of colonies,coliform bacteria,Staphylococcus aureus,exceed the national standard,the three pass rate was respectively 54.81%,39.26%,94.54%,food is mainly cooked meat and vegetables;food additives’s main problems is overuse nitrite,the qualified rate is 77.01%,meat and pickled vegetables are overused,mainly problem is pickles;non edible substances are mainly detected formaldehyde,borax,formaldehyde and other issues of illegal additives,the detection rate was respectively 44.44%,42.42%,38.46%,formaldehyde mainly detected in animal blood products,meatballs,borax were detected in food and food products and meatball;formaldehyde mainly detected in food and food products and bean products,the qualified rate of coliform group was 71.40%.There were significant differences in the qualified rate of the catering units with different formats and different quantization,levels.Therefore,in the future,we should focus on supervising these types of catering industry and related indicators.4 Food safety risk prevention countermeasures in catering industryAccording to the results of the investigation and sampling,this paper puts forward some countermeasures for the supervision of catering industry in the future.There are 5 proposals:strengthening the relevant training of practitioners about food safety knowledge,fitted with food safety administrator,establish and improve the food raw material traceability system,ensure food safety risk management to determine the critical control points,strengthen the self-management of the catering industry.To the food regulatory authorities,there are 5 proposals:enrich grassroots regulatory power and strengthen supervision;supervision to distinguish between primary and secondary catering units,highlighting the regulatory point;promoting information supervision,improving the efficiency of supervision;play an exemplary role demonstration effect,standardize catering operation requirements;continue to the implementation of quantitative classification management.