| Research objects:To analyze the major risk factors for cooked food, and to explore the effective management methods for trade market delicatessen shop.Research contents:1, Summarizing and analyzing the health facilities, delicatessen sources, food hander's personal hygiene and operating condition of delicatessen shop in trade markets in Changning District.2, Taking 6 cooked food samples from each delicatessen shop to determine the total bacterial colony, coliforms, Vibrio parahaemolyticus, Staphylococcus aureus, Shigella and Salmonella.3, Taking 4 samples in cooking process from each delicatessen shop to determine the ATP (adenosine-triphosphate) fluorescence.4, Analyzing the major risk factors and exploring the appropriate management for delicatessen shop in trade markets.Research Methods:1, The literature review method:To find the relevant laws and management regulations for cooked food industry and delicatessen shop.2, Survey:To survey the health facilities, sales of food sources, food handling hygiene, personal hygiene of delicatessen shops according to the surveying tables for delicatessen shops.Results:1, The survey found there were some merits in delicatessen processing, such as not preparing sterile water, not wearing a mask when making food operation, and other bad personal hygiene habits (wearing a ring, leaving nails etc).Poorly cooked food storage environment, specifically the temperature be too high, and the cross-contamination of cooked food when they stored. Some delicatessen shops did not have refrigerated vehicle to transport their products. Delicatessen delivery notes were not standardized, part of the delivery notes were altered, no seal and so on.2, There were 66 qualified samples among 276 cooked meat products, 204 samples were contaminated by coliforms,5 contaminated by Staphylococcus aureus with enterotoxin. 3,46 delicatessen shops were investigated. The results showed they had better licensing and hardware facilities and the post-secondary dressing room which equipped with air conditioner, UV sterilization lamp, mobile water units, refrigerators and so on in accordance with management requirement.4, The results of ATP fluorescence test showed the pass rate was 25.56%.5, The univariate analysis showed that factors related to the hygienic quality of cooked meat were" if delicatessen shop has second locker room," if sterile water is prepared," "if the concentration of sterile water is fit for the requirements", "if the field stacks sundries", "if the food handler wears a mask when operation", "if the temperature of the special room is <25℃", "if certificate is in line with industry norms ", "If the stock certificates are without alteration" (P<0.05). Two items (if the worker wears a mask when operation and if the temperature of the special room is <25℃)were bring into logistic regression equation.Conclusion:The results of survey showed that qualified rate was very low in cooked meat products, which mainly contaminated by coliforms and five samples had Staphylococcus aureus enterotoxin. There were some merits in delicatessen food processing.Form the results of this survey following suggestions be posed: training should be made through the establishment of an effective mechanism to enhance health awareness of food handlers, the management of trade markets should contain the delicatessen shop, computer printing delivery notes could be used to replace the original hand-written delivery, real-time monitoring system could be used to achieve a suitable temperature (cold chain) during food processing, delicatessen could be packaged before sold in delicatessen shops to reduce secondary pollution, self-records of handlers could be established to help them forming a good faith, the food traceability system from raw materials to dining table could be used, regular sampling system and databases could be established to inspect the overall condition of cooked meat products. |
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