Implementation Effect Of The New Food Hygiene Supervision System For Port Food Establishment

Objective:To compare the changes and effects in hygiene of the port food production and operation entities before and after the implementation of the new hygiene supervision mode system, learn the experiences and existed problems from the implementation of quantitative grade management system and rapid detection technique, and put forward proposals and suggestion for improvement of the new port hygiene supervision system.Methods:The problem discovery rate and the pass rate for food and tableware samples were used to evaluate the effects of the new mode system by comparison of the years 2004 and 2005, and 2006 to 2009. Statistical analyses were carried out for the comparison data from the quantitative grade management and the rapid detection technique in the port food hygiene supervision during the past three years (2007 to 2009).Results:The problem discovery rate during the port hygiene supervision before the implementation of the port hygiene supervision grade management system (2004 and 2005) maintained about 8%, but increased to 25.40%,23.90%. and 17.60% for the years 2006,2007 and 2008 respectively, after the implementation of the new system. The problem discovery rate in 2009 during implementation of rapid detection system was 29.11%, significant difference from the previous year without carrying on this system. The pass rate of food from 2005 to 2009 were 88.82%,91%,89.02%, 82.45%, and 78.9%, respectively, while the pass rate of tableware sampling were 91.64%,91.42%,87.41%,89%, and 87%, respectively, showing significant differences between years. However, no significant differences were appeared between food and tableware samples. Significant year differences of the pass rate were found for food and tableware, no matter in Grade A or B firms. Assessment of 14 times from five grade A firms during 2007-2009 showed that unacceptable items reached 14 and occurred 26 times, of those, the most frequent item was "Using non-manual water tap in the cold dishes room". Rapid detection samples in 2009 showed 9.92% unacceptable rate in the 3195 samples. Among the 13 rapid tested items, the most unacceptability one was center temperature of food, with 12.64%, and the next came to the Colon Bacillus Group test in the tableware, with 11.65%. June was the most frequent month with this detection item which reached 25.16%.Conclusions More potential food safety hazard could be detected after the implementation of the new mode of hygiene supervision system. The quantitative grade management standard issued was in agreement with the reality and scientific believe as the standard reflected the real sanitary condition of the food production and operation line in the supervised firms. Implementation of the new mode system can greatly improve the effective for food hygiene supervision and upgrade the sanitary control integrity level of the port food service industry. However, too many numbers of key items and less detailed classification in the system were proposed to be improved.