Analysis On Current Situation In Implementing Grading Management Of Food Hygiene Among Chengdu Catering

The carrying out food sanitary supervision quantification level-to-level administration work routine, is our country food sanitary supervision management pattern fundamental transformation, Symbolizing our country food sanitary supervision management marches into standardized and the scientific track. In April, 2002, in summarizes in the domestic and foreign food safety control experience foundation and linking to our country reality, hygiene department carry out food health quantification level-to-level administration system basing on responsibility sharing, risking and credit standing. Carrying the level-to-level administration to food production management enterprise is one brand-new food sanitary supervision management. It can urge the management by supervision pattern by to permit again the light surveillance changes the permission and the daily management by supervision unifies mutually and enhance the food and beverage industry unit own management level optimization disposition limited sanitary supervision resources. At the same time, it is advantageous in the surveillance work by determines the nature of to the quota transformation, enhancing the hygienic management administration potency and the law enforcement transparency and reducing the law enforcement cost. By the effort among government, producers the operators and consumer, we enable food health to achieve the good level and establish the good food health prestige system.To watch hygiene condition and discover the influence dining unit food health quality the main question after implementation food health quantification graduation system in Chengdu, each kind of dining unit 319 households act according to the Chengdu Dining Unit health permission examination quantification score chart to the Chengdu health law enforcement surveillance crew area of jurisdiction in (implementation), the Chengdu Dining Unit hygiene surveillance quantification score chart (implementation) grades and analyzes the result frequently, creditworthiness and the risk graduation are the C level (highly risk 54.2%) the dining unit are the most. Next is the B level (moderate risk 24.5%),and D level (extremely high risk 8.8%)is the least. The Hygienic permission and in regular surveillance quantification score large-scale highest, next for medium and small score in identical level. In regular surveillance process, We discovered various ranks dining unit the regular surveillance sign decompose number rises gradually. The first inspector general sign decompose with second, three, four inspector general sign decompose has the significance difference (p<0.05), The second inspector general sign decompose with third, four inspector general sign decompose has the significance difference (p<0.05), Third time has the significance difference with the fourth inspector general sign decompose (p<0.05).At last, we get: the health permitted and the regularity supervises various keys control link unqualified project the household number to reduce obviously, also the difference has the significance (p<0.05).Various ranks dining unit in the hygienic permission examination and the regular surveillance, has the different health problem, we discover various links the essential control point by quantification graduation. According to harm analysis essential control point (hazard analysis critical control point, HACCP) principle, we have carried on the analysis and proposed solves the question methods to correct understanding and implementation food and beverage industry unit food health quantification level-to-level administration system, reassign food and beverage industry management unit own management enthusiasm, standard food and beverage industry management by supervision behavior and establish food and beverage industry unit food sanitary supervision persistent effect management by supervision mechanism.