Restaurant Food Hygiene Condition Investigation And Analysis In The Of Xiaoyi City

Objectives:Through the daily supervision and sampling inspection of catering units in Xiaoyi, and the analysis of their food safety and sanitary condition, the following objectives of this investigation can be accomplished. Firstly, the research is to provide protection for people’s lives. Secondly, it is to promote the development of business unit. Finally, it is to offer the basis of food safety and management for the law enforcement agencies in Xiaoyi City. Method:According to the Chinese laws and standards, the investigation of large, medium and small catering units in 2012,2013 of Xiaoyi City has been conducted. A total number of 2,400 samples includes drinking water, freshly squeezed drinks, yoghurt beverage, cooked meat,salad vegetables,edible salt, tadle vigegar, cooking oil and non-fermented soy products were test of there physicchemical and microbiological index. Results:Among the investigated 2400 samples, there are 2117 samples are qualified, and the percent of qualified is 88%. From the perspective of different years, pass rate of the samples in 2012 was 85.14%, and pass rate of samples in 2013 was 91.2%. There is a slight increase from 2012 to 2013. From the perspective of different varities investigated, pass rate of edible salt is 100%; pass rate of drinking water, yoghurt beverage, edible salt, table vinegar, cooking oil and vegetable is above 90%; pass rate of freshly squeezed drinks is 90%; pass rate of salad vegetables and cooked meat is above 70%; pass rate of non-fermented soy products is 63%.The ranking of these samplings from low to high according to the pass rates is:non-fermented soy products <salad vegatables<cooked meat<freshly squeezed drinks<vegetables<drinking water<table vinegar= edible oil<lactobacillus beverage<edible salt. Conclusion:Food safety related enforcement agencies should strengthen the efforts to the food supervision of catering units in Xiaoyi. They should also increase the frequence of checking the quality of the failed-test samples, and establish long-term mechanism to ensure the health and safety of consumers.