Application And Evaluation Of HACCP Management System In Catering Trade In Qingdao

BACKGROUNDFood safety is of vital importance to the people health ,nation's economy and the people's livelihood. In the last few years, all levels government and consumers paid great attention to it. Now food poisoning affairs are still in up-trend and the number of poisoned persons are also increasing year by year .A great majority of food poisoning affairs were caused by the dining hygiene problems. Although the operation of catering trade is simple, but it also brings a lot of indetermination factors because it is arbitrary and diversified in the food processing. Hazard analysis and critical control point(HACCP) management system is a systematic, careful and preventive system that can provide valid food safety control principle. It can also provide scientific means to control dangerous factors from food and avoid only depending on examination. As a tourist city, Qingdao is making an urgency to establish a complete food security system from the source to the table.OBJECTIVEBy demonstration of various types of catering enterprises in Qingdao, HACCP management system was established and evaluated. Implementation of HACCP management system in catering enterprises provided experience and basis for people. METHODSFirst. According to HACCP system application foundation mode, we chased big and medium-sized catering enterprises such as Qingdao Jieshen Hotel and student nourishment-meal enterprises to carry on demonstration. Not only HACCP management system was established, but also standards and operating procedures were set up.The second. According to random sampling method, we chased big, medium-sized and small hotels, collective dining rooms, etc. 10 enterprises which established HACCP management system were experiment set. 10 enterprises which didn't establish HACCP management system were matched control set. We took hygiene investigation, such as questionnaire, laboratory examination and data comparison ,etc. Through investigating hygiene present condition and food safety factors of enterprises, we could evaluate the effect of HACCP management system .RESULTSFirst. Results of experimental enterprises establishing HACCP management system. All 9 experimental enterprises established HACCP management system. Tight monitoring was carried out to every control points against HACCP management system of food in catering trade from raw materials, processing, products, storage, to the dishes. Six hazard analysis modes were established, and critical control points were determined. Key limit value of each critical control point was determined. Supervision measure and correct measure of each critical control point were also determined. Through analyses of sea food processing , we found that the allergy and additive were critical control points, and established HACCP control mode of seafood. Through research and application of HACCP management system, we established health inspection guarantee mode of graveness movable.The second. Evaluation about 20 enterprises Part I , experimental enterprises before establishing HACCP management system were compared with control sets. Establishment rate of hygiene management systems ,. experimental enterprises was 89. 5%, control sets was 87.7%. The rate of hygiene knowledge awareness, experimental enterprises were 74. 4%-88. 5%, control sets was 87. 7%. The qualified rate of hygiene facilities, experimental enterprises were 50.0%-100.0% , control sets were 60.0%-100.0%. The qualified rate of every index in the food processing link, experimental enterprises were 70. 0%-90. 0%, control sets were 60. 0%-90. 0%. The qualified rate of Coli form in the cold dish processing link, experimental enterprises was 67. 4%, control sets was 69. 8%. Establishment rate of obtain certificate systems, both experimental enterprises and control sets were 100.0%. The qualified rate of examination about food and raw materials, experimental enterprises were 93. 0%-100. 0%, control sets were 90. 0%-100. 0%. The qualified rate of cutlery disinfection , experimental enterprises were 73. 3%-94. 6%, control sets were 75. 0%-94. 4%. There were no significant difference between experimental enterprises and control sets. All P>0.05.Part II, Comparison about experimental enterprises before and after HACCP system. After establishing HACCP management system, Establishment rate of hygiene management systems was 100%. The rate of hygiene knowledge awareness was 90. 2%-97. 8%. Both the qualified rate of hygiene facilities and every index in the food processing link were 100.0%. The qualified rate of Coli form in the cold dish processing link was 94.2%. The total qualified rate of cutlery disinfection was 94. 2%. There were significant difference in above data between before and after HACCP system (All P<0.05). There were no significant difference in Food and raw material examination results between before and after HACCP system (P>0.05).The qualified rate of vegetable agrochemical remain raised to 98.6%.ConclusionsThrough the implementation of HACCP management system, we can control the latent dangerous factors availably and prevent food safety affairs. HACCP management system should be overall implemented in catering trade in Qingdao.