Study On The Service Condition And Supervision Countermeasure Of Old Liquor In Xuhui District

ObjectiveTo carry out the study.With a comprehensive understanding of xuhui district for old help meal food safety status quo, analysis of existing problems and causes of each link, to develop the xuhui district elderly community help eat food safety work instruction opinion ", provides the basis, but also for long-term studies for old help eat food safety regulatory mechanism to lay the foundation.MethodThe questionnaire survey and field research methods. The questionnaire method understand existing community concerning senior citizens the buffet service status (units of nature, the application situation, feeding object mode, layout, process, tableware disinfection, thermal insulation, etc.), the type of service information. Mastered Community concerning senior Assistant meal service status and type of potential food safety risk analysis and summary. Site survey, in-depth understanding and analysis of the potential food safety risks for the elderly to help meal service status in the present study, and comments and suggestions.Results1Basic situation of xuhui district, meals for the elderlyXuhui district, currently at108flats were old meal House (model integrated point12, point14, single point82). Mainly feeding delivered meals to the elderly homes, room to Board or other older venues (one o’clock) and dine in-store (model and integrated points). Feeding5,752persons. A dine in1288-person (about20%), the inconvenience to older family of3,346people living outside the restaurant (about60%), dine in1118people in the shop (20%). Demonstration meal feeding capacity over12500/meals, comprehensive help meal feeding capacity500/14meals. Single meals only for meals outside the restaurant, set meal functions, such as82.26food service license. Nursing home dining room (12), Enterprise canteen (10), catering4.2Key aspects of hardware processing establishmentsHandling process is not in conformity with the sanitary requirements of six (about20%), main problems processing process does not conform to accrete into cooked out a single flow, finished product export channels and raw materials imports of points, not finished product channels and recycled tableware can not separate Kitchen facilities equipment does not meet requirements of has6home (accounted for20%), exists problem is cleaning pool failed to do classification cleaning, and meals appliances cleaning pool is not dedicated,, preparation meals between facilities does not meet requirements of9home (about accounted for30%), main is no corresponding points loaded spot between, and spot between no Ⅱ times dressing or refrigerated facilities, and air disinfection device, and air conditioning, equipment missing or cannot normal using.8do not have secondary heating facilities. Mono-meal box lunch separately from pension institutions canteens, Office canteens, catering.3Temperature conditions during the boxes from the hand of the partial shipments to the old man108for old meals there are26help eat and provide meals for the hall room and food packaging to help meals units, including12help meals of food product packing no designed or have designed but not partial shipments in between special meal (about50%); Meals on the dishware disinfection disinfection of facilities is not in place or send delegates to its8; use of stainless steel, melamine, disposable lunch boxes, which do not warm dishes there are21(about75%); meals conveyances have uniform configurations, modifications, custom electric vehicles, their cars, bicycles, not take heat preservation facilities21,(about75%);Food-packing, storage, transportation (other than5have collective meals distribution insulation exterior), at most risk of10jae～60ae temperature, extreme peripheral temperature of40.1°c～55°c, this would lead to the old microwave oven reheating; from cooked food to the cooking time is less than2hours.82single-point temperature test, of which63single-point temperature is below60°c.4Food from personnel of course of studyMeals for the elderly which was not to establish food safety management (whether based on food safety management certificate)82,75%, does not have a high school education, and80%; investigation126room staff,37people have health cards or health certificate expired or has not accepted food safety and hygiene training posts. Non-certification training-free rate21%;28personnel hygiene did not meet requirements; failure rates at22%.5Management of the situationFood safety system is not complete or container identification, etc. Don’t implement there are21,82at a single point, only four food retention samples and registration system is established. There are82meals and signed a letter of commitment for the elderly and promised that after the meal to eat not eat every meal diet. Insufficient number of food safety40%.6Food, the link test results2010food samples collected27pieces, all qualified, qualified rate100%, acquisition part samples,43,2010,8unqualified, qualified rate81%. Unqualified part samples104,2011,36pieces, percent of pass is65%; Between January2012and August2012food samples collected121, unqualified28, percent of pass is77%; Between January2012and August2012samples collected links218, unqualified84, percent of pass is62%;ConclusionTo improve the meals for the elderly status of food security, raising the level of food security, strengthening the safety supervision of delivery chain, guide the meals for the elderly to improve insulation performance of tableware, means of transport, avoiding excessively long delivery, ensure the delivery of food safety. Access closed the enhanced health screening and training of practitioners in particular, delivery personnel, establish sound practitioners daily early morning inspection system, reduce the incidence of irregular behavior, reducing risk. Promotion of on-site dining only on a small number of mobility provides room service for the elderly. Food delivery to the surrounding area, not far away from the room, to reduce the risk of food poisoning. A single meal should handle the catering license to incorporate the perspective of day-to-day supervision, through clear dining places of registration service of legal persons (in charge), in recognition of their legal status of food safety responsibilities, supervise meal unit improve its own food safety management systems and hardware, to meet the security needs of elderly dinner. At the same time, should also do the work of food in the event of questions to help identify the reasons for and prevention of recurrence of poisoning.