Food Safety And Countermeasures Of Suzhou Catering Industry

Objectives:With the catering industry as the last link in the process of "from farm to table", the problem of food safety has been widely concerned. In this paper, the present situation and problems of food safety in catering industry of Suzhou City are investigated and analyzed and the advanced experience of domestic and international food safety supervision are used., This paper proposed some preventive strategy on the problems, aiming at improving the food safety supervision in Suzhou catering industry and strengthening catering industry self-discipline.Methods:According to the2013reports from the quantitative classification management system for food safety in Suzhou, current situation of all kinds of catering industry were anaylyzed and the primary object that need to be supervised were determined. With the data sampling reports on higher risk products from2011to2013supervised by Suzhou health inspection institute, cooked meat products、lunch boxes and tableware were seclected as research objects and the indicators of hygienic qualified sampling rate and microorganism were statistical analyzed to find out the high-risk food safety issues in them. The hygienic qualified sampling rates of those3types of products among various years were compared by chi square test. The questionnaire of food safety on consumers live in Suzhou city was designed and the data were dealed with EpiData3.1statistical software to screen out the food safety issues consumers concern about most in food catering industry in Suzhou.Results:Restaurants and snack shops accounted for the largest proportion of30988catering units in Suzhou City, and the proportion of graded as outstanding unit in each types decrease with the scale of catering units down. Among those sampling of cooked meat products、lunch boxes and tableware, the qualified rate for cooked meat products (various years pass rate of P>0.05) is the lowest while that for lunch and tableware (various years, qualified rate all P<0.05) is also low. The leading unqualified causes for those products are coliform group exceeding the limitations. The bacterial colony in cooked meat products exceeded the standard allowable limit frequently. As the results from investigation of Suzhou citizens, evaluation of food safety and complaint satisfaction is general and the consumers consider that the biggest hidden danger of food safety exists in food farming、production and processing and that the abuse of food additives are their most worried food safety problems.Conclusions:The main problems of food safety in Suzhou catering industry are concentrated in the smaller catering units with the higher risk products especially cooked meat products having been serious polluted by microbial. The supervision and management to the smaller catering units should be strengthened to reduce food safety hidden trouble.