| ObjectiveThrough analyze of investigate results of current situation of the food safety catering service institution of a railway administration, and the risk estimation of catering service’s food safety KAP investigation, from the result of spot check samples, found that main risk they have in food safety field, discuss the measurement to deal with the food safety problem of catering service management of this institution, to offer experience and study case for improve the administrate level of railway food safety risk management.MethodsUse the method of epidemiology research, with a railway catering service institution and staffs as research objects, use the "catering service with food safety situation investigation table" which designed by myself as standard to do random scene survey of3different kinds of catering service institutions’ basic situation, facilities, license rule systems and desk account notes, operate procedure and sanitation conditions; use "catering service staffs with food safety KAP investigation table" which made by myself to random5different kinds of staffs’basic information and food safety KAP do questionnaire survey; Spot check the foods of catering service institution from2011to2012, estimate the spot check results based on the Chinese food estimate standard, with SPSS17.0as the tool to analyze the survey results.Results(1) The current situation about food safety of3kinds of catering service institutions: Random surveyed84bistro cars(44.21%),54staff messes(28.42%),52meal groups(27.37%),190 samples in all.①3kinds of institutions reach the area need for process operation, staff mess take up79.6%, bistro car take up10.7%, meal group take up30.8%; cold meal facilities also meet the need,83.3%with staff mess,42.3%with bistro car,31.0%with meal group.②the ratio hold catering service licenses, staff mess with98.2%, bistro car with100%, meal group with86.5%. the statistics significance of3kinds institutions of valid catering service licenses (P＜0.05), the valid service licenses ratio of meal group is lower than mess and bistro car.③the ratio of staff hold healthy and training license, mess is96.3%, bistro car is96.4%, meal group is76.9%; the statistics significance of3kinds institutions of staff healthy and training licenses (P<0.05), the ratio of healthy and training licenses hold of meal group staffs is lower than mess and bistro car staffs.④The full ratio of food safety management rules, mess is40.7%, bistro car is51.2%, meal group is5.8%; entirely situations of raw and auxiliary food stocks, mess is40.7%, bistro car is59.5%, meal group is1.9%; Without licenses and tickets of food stock materials, mess with9.3%, bistro car with1.2%, meal group with67.3%.⑤Result without cross contamination phenomenon, mess with85.2%, bistro car with90.5%, meal group with92.3%; no forbidding foods prohibited by foods safety rules, mess with92.6%, bistro car with98.8%, meal group with92.3%.⑥Dirty ratio of inside and outside environments, messe with3.7%, bistro car with0%, meal group with11.5%; Clean ratio of tools and facilities, messe with90.7%, bistro car with96.4%, meal group with75%: Self tidy situation of staffs, messe with96.3%, bistro car with97.6%, meal group with78.8%.(2) Spot check results of catering service institutions:this investigation collected390survey reports in all of2011,380reports of2012.①Based on Chinese food estimate standard,1964samples in2011,1844samples up to standard, qualified ratio is93.9%.2466samples in2012,2375up to standard, qualified ratio is96.3%; The results difference between2years have statistics significance(P<0.05), the qualified ratio of2012is higher than2011.②The lowest qualified ratios is drinking water(81.3%) and cooked food(71.4%) in2011and2012. Besides drinking water, the difference of qualified ratio between2years have statistics significance(P＜0.05), all other foods’qualified ratio have no statistics significance in this2years(P>0.05), the drinking water qualified ratio of2012is higher than2011.③The difference of qualified ratio of tableware between bistro car and outside mess in2012have statistics significance(P<0.05), but no statistics significance in2011(P>0.05). the tableware qualified ratio of bistro cars is higher than outside messes in2012.④The difference of qualified ratios of drinking water between bistro car and outside offered water have statistics significance(P<0.05) in 2012, the drinking water qualified ratio of bistro car is higher than life drinking water.(3) Investigation results of5kinds of staffs:random test1211staffs in all, including1180catering service staffs(97.44%),31healthy supervisors(2.56%).①Most of healthy supervise law-executors, full-time and part-time administrators, cookers, waiters and other staffs got the degree of high school/technical secondary school/professional high school(48.9%), food safety knowledge ratio is84.6%.②Food safety problem attention ratio of healthy supervise law-executors, full-time and part-time administrators, cookers, waiters and other staffs are100%,95.9%,91.9%,85.9%,88.0%;90.3%healthy supervise law-executors,87.8%full-time and part-time administrators,83.6%cookers,79.1%waiters and80.6%other staffs think the situation of food safety problem has been improved.③The foods the healthy supervise law-executors, full-time and part-time administrators, other staffs most care is the meat and milk products, cookers and waiters care most is rice, noodle, and oil; All of them care about pesticide, antibiotic and heavy metals mostly.④healthy supervise law-executors found just64.5%person point out the food safety problem when they check,29.0%person are strictly examine it, but still3.2%person ignore it.⑤90.3%healthy supervise law-executors,67.3%full-time and part-time administrators,70.9%cookers,77.4%waiters and67.6%other staffs can obtain knowledge from the meeting of classes and groups.⑥About self-right guarding, when harmed by food safety problems,25.7%male and25.1%female not take measure to guard their right, but just think because their bad luck.Conclusion(1) the food safety problem of this railway administration can be controlled, but maybe with hidden danger of lack of facilities, rules, desk account records and proper operation;(2) qualified ratio of food stock test is high, but the qualified ratio of drinking water, cooked meal are low, point out that drinking water and cooked meal are the high danger foods of this institution;(3) Staffs with high attention about food safety problem, but low ratio of food safety knowledge;(4) facilities, operation process, quality of staffs are the main factors influence the food safety problem. Improve the catering service level, reduce food safety problem, ensure the healthy of staffs, first, enhance the supervise and management of high risk foods; second, improve the performance of food safety supervise and management; third, enhance supervise, management, and risk estimation of food safety;fourth, enhance training of food safety knowledge for staffs; fifth, strengthen the build of railway administration sanitation supervise to enhance the abilities of law-executor. |
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