Study Of Establishement And Certification On Food Safety Management System In Catering

Catering industry continually increases the national economy and keeps close to the daily life and public health. Being one of the most important parts in food industry, catering industry is the first opening-door and most marketized one. Catering industry faces to consumers more directly than other food industries. From street-side, restaurant to hotel, there are so many kinds of catering style in this industry, which apply different consumption style for different consumer. With the development of national economy, the people's living condition is increased so much, the catering industry is developed so fast with the expansile demand from the market.On the basis of high risks and focused incidences of food poisoning in catering industry, the establishment of food safety management system in it was specifically proposed in this study to systematically manage and supervise the catering industry to increase food safety level.Based on the study of catering characteristics, food safety management system specifically for catering industry was proposed in this study. It covered all systematic managements from receiving raw materials to final consumption by customers. Furthermore, critical control points in processing procedure was identified based on hazard analysis and prerequisite program, operational prerequisite program or control measures or their combinations were applied to control every hazard and to guarantee the food safety during processing. This system was practically applied to catering. Qingdao as an example with the turning point of 2008 Olympic Games, famous and representative catering enterprises were chosen in this pilot scheme. The changes of food safety management level is compared with before or after establishing this system in catering enterprises, which is used to verify the scientificity and effectiveness of this system. Besides that, the changes in catering enterprises were learned objectively through the supervision and management by a third party certification body and long term mechanism of food safety management could be established by its continual supervision and management. Through analyzing the character of catering industry, widely used food safety management system in food industry was combined with catering industry, and upon innovatively classify the catering industry based on their processing approach, so that all the resulting cooking products in catering can be categorized into the classification, the disadvantages that food safety management system can be only applied in processing procedures were overcome, and all the cooking products can be included in this system. Finally, this system was established and can be used as a general food safety management system in catering industry, which was now adopted as a local management standard in Qingdao. This system can be adopted by different kinds of catering enterprises and a third party certification body can be involved. Its implementation improved the level of food safety management and promoted food safety in catering industry in China.Food safety management system is a highly systematic and tightly structured good system based on prevention to effectively control food safety. It provides an approach based on science and logic to control the biological, chemical and physical hazards in food and overcomes the disadvantages of safety controls upon inspection only. To promote food safety management system in catering industry is to implement hazard analysis on raw materials and processing procedures, to identify critical control points and to establish effective control network on food safety. The establishment of food safety management system can increase the hygiene awareness of processors and assist the development of good hygienic habits and operation procedures so as to decrease the contamination from bacteria, to effectively prevent food poisoning and to ensure the food safety of catering products. Furthermore, this system can also change the traditional managing module to a new one which emphasizing prevention so as to more effectively control the potential hazards, prevent the incidence of food poisoning and decrease the commercial risk in catering enterprises.