| This study surveys on the use of food additives in Catering Enterprises in Yuhang District, to shed insights on the use of food additives in Yuhang District, and analyze the problems existing in use, supervision and management of food additives in order to offer the solution as the basis for the government administration to make decision. The study applies the method of on-the-spot investigation to investigate the categories of food additives. Condiment and their adding and storing methods in catering enterprises, then conduct a questionnaire survey with purchasers on raw materials and consumers in catering enterprises to master purchasers on raw materials and consumers' awareness of commonly used food additives. On the collation and analysis of survey data with SPSS13.0, the results of the study indicate:There are three ways for food additives entering in Catering Enterprises:direct adding, condiment carrying, contained in raw materials; The first 5 categories of food additives which are most frequently used in Catering Enterprises are:Coloring agents, baking powder, spices, thickeners, enzymes; the total pass rate of label on food additives and condiments respectively reaches 30.99% and 85.4%; In catering enterprises, the purchasers and consumers' perception to commonly used food additives is at a lower level. The study offers scientific basis for relative government administration to make programs about supervision and management of food additives, guarantee the safe use of food additives in Catering Enterprises and it will produce better social and economic benefits. |
