Investigation And Analysis Of Cold Dish Sanitation In Handan

Cold dish is easy to be contaminated by Microorganism in production, storage and other links. It is one of the most common food types caused by poisoning. In this paper, we choose the method of filling in the questionnaires combined with on-site sampling and monitoring to investigate the health conditions of the dish rooms of 30 medium-sized catering companies in handan among April 2013 and March 2014. We selected five categories(fried class cold dishes, barbecue class cold dishes, sauce pickled cold dishes, cold meat dishes, salad vegetarian dish) 1800 cold dishes to detect the microorganisms case, include the total number of colonies. Coliforms and pathogenic bacteria(Salmonell, Staphylococcus aureus). Then we compared the health conditions of various types of catering companies, builded the index system, counted and analyzed the risk factors in cold dishes processing.The results show:(1) 30 catering companies surveyed all have valid food service licenses, a pass rate of 100%.(2) The pass rate of dedicated cold storage facilities of cooked food,protective facilities from flies and dust, air disinfection before meal, dedicated refrigerating air conditioning, UV disinfected settings is respectively 96.97%,93.39%,94.12%,80.00%and 63.33%.(3) The total number of colonies and coliform of cold dishes, 1,515 cold dishes are qualified among 1,800 cold dishes, the total pass rate is 84.56%. In 5 categories, the highest pass rate is fried and barbecue class cold dishes and the lowest is salad vegetarian dishes. We got different pass rates in different months. The pass rate was higher from January to April, however the pass rate was lower from May to September. The difference was statistically significant(X2=71.02, P<0.05).(4) Microbiological testing results showed that the pass rate of total number of colonies and that of coliforms were lower. The statistical analysis was statistically significant(P<0.05). However, the pass rate of 2 pathogenic bacteria was generally higher. The statistical analysis was not statistically significant(P>0.05).(5)The microbes pass rate of cold dishes in Large-scale catering companies is higher than that in medium-sized. Both were statistically significant(P<0.05).(6)Established a three layer comprehensive index system with target layer- standard layer- index layer for cold dishes in Handan. The weight values of the three indicators in the standard layer in different months is in the order: the quality protection measures of cold dishes>the pass rate of cold dishes>the management system of cold dishes. In five categories of cold dishes, salad vegetarian dish got a relatively higher weight value. It indicated that the health pass rate of salad vegetarian dishes fluctuated higher, and it would be a key species of restricting dish pass rates.