Estabilshment And Implementation Of Remote Monitoring Technology For Health Supervision In Companies With Delivering Group Meal

With the rapid social and economic development, providing the collective dining services (including delivery of group meal and collective canteen operators) of the Group boarding company has been developing rapidly. Prevention borne diseases and control of food poisoning of the consumers are new topics for the health supervision. There are fixed food processing production place for the the company with delivering group meal. Food will be installed into packaging stereotyping airtight container and carried to another place by customers since dining place will not be provided. The software of remote monitor system are installed in the computers.Through several cameras (signal of the enterprise unit) respectively for round-the-clock monitoring, dangerous work video, and through international Internet or special line, image synchronization will be transmitted to the supervision and administration departments of the remote computer. Using remote monitoring and other high-tech could standard catering units management behavior, prevent and control food poisoning.Objective:To explore collective dining distribution unit food hygiene supervisors and evaluation remote monitor system, analysis to send the food unit of maotai food safety hazards transportation process factors, the key point in remote monitoring, maximum limit implementing collective dining distribution unit controlling food safety risk.Methods:Using Delphi method, a health supervision and their management framework and index system was established for the collective dining distribution unit. A remote monitoring system was developed through cooperation with software company in kunshan. Whole process maotai distribution remote monitoring were executed in the collective dining distribution unit by application of Internet technology. Real-time image were acquired from collective dining distribution units during raw material purchasing, processing, storage, transportation, sale process in the relevant data and food safety information. According the analysis of the existing harmful factors, health supersvision could send the warnings, propose guidance or give advice...15 collective dining distribution units were selected according their management level, place distribution, and health facilities. Personnel hygiene and other aspects of hygiene were compared before and after remote monitoring applicationResults:A clear principle, well-structured health delivery unit of group meal supervision, self-management framework and indicators was established and a delivery unit of group meal the level of food hygiene and safety evaluation of the dynamic and static methods were explored. Using the system, service enterprise report relevant information, the supervisor may at any time remote monitoring, grasps the catering enterprises to carry out a key dynamic, save site supervision, hygiene supervision time and improve the regulatory efficiency. Systems use convenient, friendly interface, help create "continuity prevention" and "discriminant potential hazard factors", "dynamic and static evaluation" combination, "correct and prevent" combination, "qualitative and quantitative management" combination of scientific management mechanism.After the implementation of remote monitoring system in 15 delivery unit of group meal, the pass rate for both environmental health Scoring and the passing rate for implementation of health management system were 100%. The passing rate of the food center temperature improved from 73.8% to 96.9%, the rate for tableware disinfection compliance also increased from 79% to 97%. Others hygiene index also markedly improved than those in the past, the pass rate of raw materials procurement cable card increased from 69% to 96%, and the rate of tableware E. coli detection qualified to rise 82% to 100%.Conclusion:Meal delivery units for collective research projects remote monitoring technology can standardize business practices of group meal, control food safety risks, and safeguarding social stability and protect the health of the consumers.