Investigation On Food Hygiene Of Catering Industry In Datong, Shanxi Province

Objective:Through the investigation and study on food hygiene status of catering enterprises in Datong, the main food hygiene problems of catering enterprises in Datong are summarized in this paper. The results of this study could provide reliable scientific basis for the government and relevant regulatory authorities to make decision. Survey contents:The staff medical certificates, training certificates, staff education, environmental hygiene, food production and operation containers and sites, the actual operation condition, food purchasing and storage of the middle school canteens, institutions canteens, school cafeterias, small restaurants and snack bars were all investigated. Results:The health certificate holding rate of urban employees was 87.5%, and the training qualified personnel accounted for 92.7%. The urban food employees in junior high school and under junior high school education accounted for 64.4%, in which 95.0% for the southern suburbs. The kitchen layout to meet the requirements accounted for 61.0%. There was 77.0% of the clean production environment. Taking three measures of the catering enterprises accounted for 35.9%. The proportion of the kitchen with the waste disposal provisions was 10.0%. The clean processing equipment accounted for 82.0%, and about 25.0% of various tools have clearly identified. There were 54.0% of catering enterprises in food storage in accordance with the provisions,13.1% in food operation requiring single set of rooms and meeting the requirements,8.0% in food procurement certificate and invoice perfect, and 55.0% in food and raw materials meeting the requirements. The raw and cooked of food processing and storage are not clear, which accounted for 40.0%. Conclusions:The government should establish a long-term regulatory system to ensure food safety in the catering industry.