A Study On Standardize Management Of Food Safety In Small-scale Restaurant

Since reform and opening-up, China's catering industry has been showing a trend of the high speed development, the consumption, improve people's livelihood and promote harmony and so on various aspects play an important role. But in recent years, food safety accidents frequently occur, the food safety problem has become the relationship to the people's livelihood countries of a very prominent problem of the people's livelihood and social problems. Now catering unit presents much, scattered, small, low phenomenon, do not have a high level of industrialization, scale, and small catering units because of its low barriers to entry, in rapid growth, it has become an important part of the catering industry. But because of the limitations and the reason, small catering units in terms of food safety has many hidden dangers, the situation is not optimistic, investigate its reason, both the operator subjective food safety consciousness, low level of cultural factors, but also by the incomplete relevant legal policy, supervision and law enforcement effect is not apparent external cause. To strengthen food safety supervision and management of the small catering units to the health of the entire restaurant industry, standardized development play a positive role in promoting, also is the current government departments at all levels to strengthen food safety an important aspect of the work.Of the food industry food safety management at home and abroad at present, most studies focused on large and medium-sized catering units, and the study of small restaurant food safety management is insufficient, and food safety management of catering enterprises, at present most studies is more general, more detailed and practical significance of the research is less.This paper research on small catering units food safety management, statistical analysis is in Jinnan already obtained the business license of small catering units on the basis of the status, to the small restaurant check dynamic quantitative evaluation standard for evaluation standard, combined with the existing food safety management theory, from the personnel health, show me the ticket management, inventory management, process, equipment, waste management, tableware disinfection cleaning and affect the catering unit of each link of food safety, a detailed and comprehensive analysis of small catering units food safety management problems and the insufficiency, analyzes its causes and put forward reasonable Suggestions and countermeasures. The article adopts the method of statistics, survey method, comparative analysis, literature research methods, such as food safety management status of Jinnan small catering units for investigation and study, combined with my actual work experience, multi-angle analysis of small catering units and hidden trouble of food safety management, further analysis of its causes, the last on how to effectively regulate the small catering unit to the question of food safety management, put forward feasible countermeasures. Tried to through the study of this article, some help to the future work, in the innovation of food safety supervision and management of catering units, and hope that this article about small catering units the research content of food safety management, to other types of catering units inspire food safety management research, in order to improve the overall level of food safety management and keep food safety management work of Jinnan as.