Evaluation Of Quantitative Classification Management And5s Management In Large And Oversize Caterings In Jiangyin City, Jiangsu Province

Objective:To investigate health status of large and oversize caterings in Jiangyin City, JiangsuProvince, and to evaluate the effects of quantitative classification management and5smanagement in these caterings. Furthermore, we analyzed the advantage anddisadvantage of managements were and provided the suggestions for operatingprocedures.Methods:Random sampling method was used to select the caterings.1. Thirty-five large andoversize caterings were scored before and after the quantitative classificationmanagement and the qualified rete was compared.2. Fifteen large and oversizecaterings were evaluated using the5s management. Quantitative score was calculatedand compared. SPSS19.0was used to analyze the data.Results:1. Evaluation of quantitative classification management1) In general, the qualified rates for all of items in35caterings were increased afterthe he quantitative classification management.2) The scores of the items were significantly higher after the management thanbefore the management. In detail, license management:3.81±0.14vs3.60±0.14;personnel management:8.59±2.34vs7.64±1.45; workplace environment:9.21±0.47vs8.74±0.36; facilities:9.05±0.48vs8.35±0.53; purchase and storage:8.52±0.65vs7.03±0.97; manufacture:14.00±0.43vs13.1±0.54; tableware decontamination:12.25±0.73vs10.91±0.85and management of food additives:7.27±0.47vs3.76±0.37. 3) The number of the administrative punishment decreased from11to6, and thenumber of complaint report decreased from3to0.2. Evaluation of5s Management1) The average score of food safety in35caterings was107.0points before the5smanagement. The score increased by91.38%to204.8points after5s management.2) In the “special good-class” caterings, the average score was137.50and164.75before and after the5s management, respectively, and the score increased by19.82%.On the other hand, in “good-class” caterings, the average score was96and1626.82before and after the5s management, respectively, and the score increased by32.10%.3) after the5s management, the score increased by70.74%,23.65%,12.42%，44.5%and50.07%in the following5aspects: structurise, systematize, sanitise,standardize and self-discipline, respectively.Conclusion：1. In general, the management level, the sanitary qualities and the food hygiene ofthe catering industries in Jiangyin improved after the quantitative classificationmanagement.2. The level of internal management, behavior of employees and runningcondition of sanitary qualities were better in caterings practicing5s management thanthat without5s management.3. The quantitative classification management and5smanagement can improve the supervision level of food hygiene, legal awareness of therestaurant owners, credit rating of catering enterprises. Thus, the integrity andself-discipline of catering industries was promoted and food hygiene level was finallyimproved.4. The quantitative classification management and5s management should beactively promote.