An Analysis On Efficiency Of Quantitative Graded Management Of Food Hygiene Supervision In Supermarkets Of Dongguan City

With Guidebook of Quantitative Graded Management of Food Hygiene Supervision issued by Ministry of Health of PRC in April 2002 as guidance, applying Quantitative Marking Sheet of Examination of Hygienic License for Food Businesses and Quantitative Marking Sheet of Regular Hygiene Inspection to Food Businesses, the dissertation conducted an analysis on efficiency of quantitative graded management of food hygiene supervision in Dongguan's supermarkets with food processing business, and accordingly proposed suggestions on tackling problems encountered during implementation of the management.In pace with the sustainable and speedy economic growth and constant increase of immigrant workers in the city, consumer industry in Dongguan sees prosperity in the recent years. Supermarkets are replacing stores and farmers'markets to become consumers'main shopping destinations because of their convenient service and diversity of commodities. However, hygienic problems of foods processed in supermarkets are cropping out one by another. Quantitative Graded Management of Food Hygiene Supervision which is with national regulations on food hygiene as the guide, evaluation of risk of food hygiene as the basis, enterprises'self-discipline as the core and food hygiene credit as the symbol, serves as a useful tool to standardize food hygienic inspection of Dongguan's supermarkets.The paper compared quantitative indexes for hygiene license examination and quantitative indexes for regular hygiene supervision before and after implementation of quantitative graded management. The figures show substantial changes of quantitative indexes for hygiene license examination (including construction and layout, food processing, food preservation, supplementary hygienic facilities, and workshop) and quantitative indexes for regular hygiene supervision (including construction and layout, raw materials procurement and preservation, surrounding sanitation and hygienic facilities, sanitation during food processing, and requirements of food processing ) . The changes reflect statistical difference (P<0.05). The paper also looked into sample qualified rates of hot food and consumer claims rates of different grades credit before and after implementation of quantitative graded management. The results reflected statistical difference (P<0.05) and featured less risk with higher grade credit, and higher sample qualified rates of hot food and less customer claims after the implementation of quantitative graded management.The paper summarized the merits of Quantitative Graded Management of Food Hygiene Supervision in five aspects as follows: first, transform the traditional supervision module; second, improve the administrative competence of the enterprises under supervision; third, standardize supervision criteria and enhance supervision transparency; fourth, integrate hygienic forces so as to improve work efficiency; fifth, arouse consumers'awareness on risks of food hygiene. In addition, the paper also provided suggestions on ways to solve problems existing in the process of implementing the management system.In conclusion, the paper held that the quantitative graded management of food hygiene supervision is feasible, scientific and effective, although it requires more efforts for further improvement.