Study On Food Safety Knowledge Education And The Control Of The Microbe Contamination In The Process Of Producing And Selling Cooked Food By The Network Of Supermarkets

From the beginning, people pay much attention to the food safety which is directly related to the human health. The public exposure of many food safety accidents had a bad impact on the food consuming attitude and practice of people recently. One reason of the food safety accidents happen was that people could not protect themselves in the process of consuming food, because they were in lack of food safety knowledge.This study investigated the knowledge, attitude and practice status on food safety among the consumers and food employees by the questionnaire on food safety in the Suguo supermarkets. And then the propaganda on the food safety among food consumers and employees was carried by the network of supermarkets and the effect of the propaganda was evaluated by comparing the KAP levels of consumers and employees investigated before and after the propaganda. Our aims was to probe into the feasibility of carrying food safety education by the network of supermarket.The result indicated that the food safety knowledge level was low in consumers (the whole witting rate was only 37.1%), especially the knowledge on food poisoning. The food safety knowledge level in the employees was higher than in consumers (the whole witting rate was 55.2%), but their knowledge on food contamination and poisoning was also lack(the witting rate was 35.9%). The differences of the witting rate of the food safety knowledge existed in different education backgrounds and ages crowds. The food employees in the supermarket lacked professional training on the food safety knowledge. All of consumers and food employees were much concerned about the food safety and hoped strongly to increase the food safety knowledge level. The main factors influencing the consumers to buy food were the food safety and the hygiene environment. The main information for consumers to judge the food safety quality of packed food was expiring date. The main wrong practice of consumers during cooking meals was to conserve and dispose uncooked and cooked food mixed. After 3 months'propaganda, the whole levels of the food safety knowledge and practice of the consumers and employees had been enhanced and there were significant differences between before propaganda and after propaganda. And those of different education levels, age crowds had been enhanced remarkably. Our results showed the style to carry out the food safety education by the network of supermarket were economical and effective.Cooked food played an important role in our daily life, also it was an important selling part in the supermarkets. We investigated the hygienic situation of the places where the cooked foods were produced and sold in the supermarket and analyzed the possible microbe contamination. Then we established many measures to control the contamination using the basic principle of HACCP. Two supermarkets were selected to explore the effect of controlling measures and then to provide scientific basis to carrying out HACCP in the process of producing and selling cooked food in supermarkets.The results showed the percentages of bacteria counts contamination situation and the coli form contamination situation which were higher than the national standard were 17.5% and 18.8% respectively and some of cooked food had been contaminated by pathogen. The results also showed that the bacteria contamination of cooked food was caused by the falling bacteria in the air in the producing and selling space, the implements and container of food and the hands of the operators. There was a positive correlation between the survival bacteria and the amount of cooked food in the same boiler(r=0.8773 P=0.0217). There was a negative correlation between the rest bacteria in the boiler and the highest temperature of the centre of material cooked(r=-0.8163 P=0.0475). The result also indicated that the key points to control the microbe contamination included the hygiene of the material, implements, containers and the quantity of cooked food and the temperature of heating, selling time, conserving temperature and health employees. The measures to control the microbe contamination we took were included the food safety propaganda to the employees, cleaning and disinfecting the implements and containers regularly, establishing and carrying out the HACCP. The results of taking these measures for one month showed that the eligible rate of cooked food had been enhanced remarkably in the selected supermarkets, but there were no differences in the uncontrolled supermarkets. The eligible rate of cooked food in the selected supermarkets was higher than in uncontrolled supermarkets. These results can provide the basis of hygienic control of cooked food safety in the supermarkets and these measures should be used externally.