| Research ObjectivesBy analyzing the theory of food safety and risk managements and borrowing insights of food safety risk assessment and food safety supervision from developed countries and foreign military,this paper makes a statistical analysis on the status quo of food safety supervision and the knowledge,attitude,and behavior of cooking staff ofan air-station to find innovative ideas on assessing the food safety risk.The aim of this paper is to provide some suggestions of air unit’s food safety managements for the establishment and improvement of the food safety supervision system and the food safety risk monitoring system under the new situation.Research ContentsThis paper mainly studies the food safety risk of an army’s catering units to give an evaluation on the risk factors that may cause food safety problems and find the key points of prevention and control and puts forward corresponding countermeasures.By researching the basic situation,health management,construction and layout,environmental sanitation and facilities,procurement and storage,processing,catering and disinfection and cold dish room of three terminal catering units,the author conducts a questionnaire on the knowledge,attitude and behavior of the cooking staff,conducted a hygiene sampling test on food,food raw materials,dining utensils and the hands of chefs and using statistical methods to analyze and evaluate the food safety risk and behavior of staff.This paper mainly discusses the causes of these risk factors and to put forward the key points of prevention and suggestions.Research MethodThe author mainly uses the literature research method,the field investigation method,the questionnaire survey method and the sampling detection method.(1)The object of research.Takingcollective catering units and cooking staff of three stations as the research target.(2)Investigation on the risk factors of catering.Based on the analysis of risks and integrating the domestic and foreign literature,the author designs a questionnaire on all sessions of food process to make an analysis on the risk of the following eight segment: the basic situation,health management,construction and layout,sanitation and facilities,procurement and storage,processing,catering,disinfection and cold room.Every segment contains several independent individual behavior items.In the segment,the behavior will be defined as compliance or nonconformity,and the author will measure the effectiveness of every risk factors and individual behavior by the method of percentage.In this study,the author sets a ≥ 90% goal of coincidence rate(coincidence rate = total number of risk factors observed / consistent with risk factor * 100%)and uses 95% confidence intervals(CI)to show the reliability.The coincidence rate is used to show the reliability of monitoring on every risk factor and individual behavior.The lower coincidence rate explain is the risk factor of food safety.The lower of the coincidence rate,the higher of the individual behavior item and of the risk of it,which should be paid more attention to control.(3)Employee health awareness analysis.The author uses the questionnaire to make a survey on the basic situation of 207 staff,food safety-related knowledge,food safety-related attitude and food safety-related behavior.By making a comparative analysis on the KAP situation of these staff,the author wants to find the core defects in the food safety aspects.(4)Random inspection on food raw material.The author draws the follow nine common food and food raw material purchased by three air force stations at random: rice,flour,edible oil,vegetables,pork,salt,vinegar,eggs and milk.Then,I use rapid detection method on food to detect the following 16 indexes: freshness,nitrite,aflatoxin B1,whitening agent,hanging white block,pesticide residue,sulfur dioxide residue,CIenbuterol,salbutamol,gram dopamine,melamine,acid value(KOH),peroxide value,mineral Oil,inferior cooking oil and free mineral acid.By drawing plate,meal bowl,chopsticks,cabbage spoon,broiler pot 5 and hands of a chef,I make a target detection on their coliform bacteria(paper).In the end,I use EXCIE 2010 to input data and use R3.2.1 and SPSS 22.0 to conduct a statistic analysis on all data.Research Results(1)The risk research results of all segments of the catering units’ process: I searched 37 collective catering units,which in CIuded 3 airline kitchens(8%)and 34 kitchens in other units.The upper limit of 95% CIin food processing was below 90%.It can be considered that these factors are not well controlled and have high risk in food risk factor assessment.The risk factors of these segments are as follows: In the segment of health management,the health management system and personal hygiene are the main risk factors,and the coincidence rate is 58.11% and 85.26%respectively.In the segment of architecture and layout,the risk factors were the construction of a hygienic review(0%,0%-9.49%)and process and layout(27.03%,13.79%-44.12%).In the segment of environmental health and facilities,the risks ranked from high to low are as follows: the number of entomophiles(50.45%,40.8%-60.08%),dressing facilities(51.35%,34.4%-68.08%),inside and outside environment(70.27%,60.85%-78.57%)and toilet facilities.In the segment of storage,the risks mainly exist in unpacked food(36.04%,27.14%-45.7%),storeroom management(72.07%,62.76%-80.17%)and condition of shelves(76.58%,67.59%-84.09%).In the segment of food process,the number of the risks is the most.Firstly,the distinction of wash basin / knife / board / container without identification and food processing / washing partition is not CIear,leading to the cross contamination risk of mix utensils container and wash basin(42.27%,12.12%-19.79%).It also inCIudes the risks of system of food retention samples(53.38%,47.52%-59.17%)and cold storage(frozen)facilities(69.37%,62.85%-75.36%).In the segment of food utensils and disinfection,CIean-keeping and utensils disinfection and methods are main risks.There also exist risks in the cold dish room segment.(2)Hygienic sampling results:It inspected a total of 27 pieces of seized food and food raw materials.Among them,the freshness indicator of one piece of rice(66.67%,9.43%-99.16%)showed it was old rice for more than three years.95% CI contains 90% of the target set point and there is no statistically difference.It shows that this sample has a low safety risk and other indexes are all qualified.It has investigated randomly about the tableware(180 sets)and chef’s hands(37 people).The risk elements are mainly the chopsticks(67.57%,50.21%-81.99%)and chef’s hands(70.27%,53.02%-84.13%).(3)Evaluation results of the overall risk factors of restaurants: the upper limit of 95% CI is less than 90% setting goals averagely and it is statistically significant.It is of high risk in In the evaluation of food risk factors.Food safety risks are as follows from high to low: working process(42.27%,40.01%-44.56%)、layouts(43.24%,35.13%-51.63%)、tableware and degassing(53.86%,49.46%-58.22%)、health management system(60.36%,53.6%-66.84%)、Environmental health and facilities(71.53%,67.58%-75.25%)、Cold dish room(75.86%,56.46%-89.70%)、 storage(78.73%,75.83%-81.44%)and personal health(79.61%,75.36%-83.42%).(4)Comparison results of the food processing risk in different areas: the coincidence rate of air stove(81.79%,77.60%-85.50%)was significantly better than that of other stoves(80.48%,74.46%-85.61%).Among them,the risk of air stove mainly concentrated in the secondary dressing facilities,no hand-washing / disinfection facilities,no food-delivery window,the three coincidence rates are all 0%,95%CI 0%-70.76%.The tableware and hand disinfection results of air stove(94.44%,72.71%-99.86%)is obviously better than other stoves.(79.9%,73.74%-85.17%).(5)KAP survey results of cooking stuff: the investigation is about 207 people,of which the number of non-commissioned officers are 128(61.84%)and soldiers are 79(38.16%).The number of people whose age concentrated on 21-30 are 116(56.04%),and people whose educational level mainly focus on high school and secondary school are 127(61.35).The chef engagement are 52(25.12%),management people are 49(23.67%)and jardiniere people are 43(20.77%).People who did not participate the professional health knowledge learning before work are 102(49.28%)and who had learned cooking are 42(20.29%),74.88% of them has participated in a healthy medical examination and obtain a health certificate.(1)Cooking personnel has a generally low awareness of the food safety knowledge,and the correct rate of answer is less than 60%.(2)Cooking staff has a comparatively high positive rate of their attitude towards the food-related safety,and the average rate is personnel(98.93%)、educational level(98.66%)、engagement(99.07%)、working time(99.03%)、major(98.17%)。(3)cooking staff are more in CIined to do good operating practices in the food safety-related behavior(74.2%).Research ConCIusions(1)The author made a preliminary analysis on food safety risk characteristics of all segments in military collective catering units.The risk mainly existed in the food processing process,process layout and utensils and disinfection.Among them,the process layout was a historical problem because the design of canteen layout was not pre-investigated by the health supervision department or the building of it was too old.The prevention and control focus of the food processing process is to solve the cross-contamination.It is recommended to CIearly identify the wash pool,processing room of the dishes,meat,aquatic products and bowl respectively.So that special pool,specialized processing(regional)and special equipment,containers can be guaranteed.What’s more,we should pay attention to the utensils and containers used in the process of cooked food,which should be used separately between raw and cooked ones,to avoid the raw and cooked food safety problems arising from mixed use.The prevention and control focus of utensils and disinfection is to improve the work of utensils disinfection and to strengthen the supervision of the cooking staff hand washing,especially the disinfection of knives,plats,chopsticks and containers used for containing cooked food.The personal health of chefs and servers should also be paid attention to.The risk of food safety in this military air force kitchen is superior to that of other kitchens.The risks and prevention and control focus of this kitchen are mainly the problems of facilities,equipment and design layout.The latter is a historical problem.And the former can reduce the risk by rectification.(2)Analyze the food safety awareness risk of catering staff.The main risk of food safety awareness is the lack of the knowledge of laws and regulations,food center temperature,food refrigeration temperature range,boiling sterilization time,identify toxic and harmful food and the meaning of ―separate the raw and cooked food‖ in food processing.Their attitude towards food safety are less active and their food safety-related behavior is more in CIined to good operating practices.The core staff defect related to food safety is the lack of food safety awareness,which reflects the importance of strengthening the effective training of the staff.(3)Put forward countermeasures and suggestions.First,to establish a coordinative mechanism of canteen construction.Make an overall plan of military needs,barracks,health and other relevant departments.When you want to build a new canteen,you must follow the principles of ―raw in and cooked out‖ and ―CIean and shunt diffluent‖ to arrange the food process and functional layoutreasonably.Secondly,establish a management system based on the food safety risk management.Take control of every segments in accordance with the order of procurement,storage,processing,supply and CIeaning disinfection.Thirdly,establish a training system for catering staff.Make sure that every staff has been trained before beginning his or her career.Conduct regular training and establish an assessment mechanism for them.This will improve their awareness of laws and regulations,help them to understand and master the food safety basic knowledge inCIuding food center temperature,food refrigeration temperature range,boiling disinfection time and identify toxic and harmful food.Only by this way can the staff reduce the safety riskcaused by unrecognizing of ―raw and cooked food‖ and improper operation. |
PDF Full Text Request