Research On The Status Quo And Model Construction Of Food Safety Management In Catering Industry In S City

With the improvement of the income level of our people,the accelerated pace of life,and the renewal of consumption concepts,the catering industry has developed rapidly.Most of the food produced in the catering industry is directly imported.The production process is also complicated.There are many raw materials and tools,and it cannot be effectively identified before consumption.Food safety becomes more important.In order to effectively reduce consumer food risk,reduce food safety incidents,and ensure long-term development of the catering industry,it is necessary to put forward rationalization proposals and specific measures.As a hub city in the three northeastern provinces,S City has developed transportation and rapid economic development.The food safety status and management mode of the catering industry have high research value.This paper first expounds the concept of catering food safety,investigates the current status of catering industry supervision and regulatory problems in China,and compares food safety management models in Canada,Japan,the United States,and the European Union,and proposes catering management models and recommendations.1.Conducted research and analysis on the food safety situation of existing catering units in S City.There are more than 3,700 catering units in S City,and a sample survey is conducted on relevant conditions.Get the following results:(1)According to the investigation by the regulatory authorities,the catering units in S City are classified into three categories: large,medium and small,86% for small and medium sized catering units,and the proportion of large catering units is low;the number of food and drug supervision personnel in S City is insufficient.The professional qualification level is not high,the team age is too large,and the annual administrative approval items of catering units account for 81% of the food administrative examination and approval items;(2)According to the investigation of the catering unit owners,the catering unit owners have low academic qualifications,high school and above.The education only accounted for 33%,the number of employees participating in the training was small,and the average number was less than 3 times/year.(3)According to the investigation of the operation and management of the catering unit,the catering unit with the quantitative grade A was only 11.3%,and the environment was unqualified.For 17%,6% of catering units did not obtain operating licenses for operation;(4)survey on the installation of smart catering equipment,traceability system installation rate of 14%,sunshine kitchen installation rate of 25%,oil-water separator installation rate 3%.The survey covers a wide range,involves comprehensive types,understands the problem,and combines the situation of law enforcement and enforcement of the catering industry in the city,law enforcement procedures,etc.,summarizes the relevant situation,and summarizes the food safety status and main problems of the catering industry in S City.2.Design a HACCP program for food safety supervision in the catering industry.According to the research results,combined with the knowledge of hazard analysis and key control points,the HACCP plan for food safety supervision in the catering industry of S City was designed.The program is mainly to control the key points of food safety problems in the catering industry,such as the working principle of "smart sun kitchen" and traceability system,oil-water separator and other advanced equipment,and effectively avoid food safety accidents."Intelligent Sunshine Kitchen" works,"Intelligent Sunshine Kitchen" consisting of "Internet +" technology and visual equipment,effectively warning and reminding the irregular behavior of the kitchen after the production process in the kitchen of the catering unit,its key control The point is the impact of employee irregular behavior and operations on food.It is used in all aspects of catering food production to effectively avoid food safety problems,thus achieving the efficiency and modernization of kitchen supervision.3.Established an innovative management model for food safety “Internet +” HACCP in the catering industry.According to the food safety supervision HACCP program of the catering industry,combined with the main characteristics of the catering industry supervision system in S City,the new food safety “Internet +” HACCP management model for the catering industry was constructed.The model consists of the application of intelligent Internet technology and the HACCP management system of equipment and catering.The catering industry owners' intelligent catering production and processing mode and the catering industry managers' "Internet +" effective law enforcement means to ensure food safety.The important part is the intelligent sun kitchen equipment of the catering department's kitchen department.First,it can save the law enforcement force of food supervisors and improve the efficiency of law enforcement.Second,it can help catering units standardize employee operation behavior and improve employees' food safety awareness.It can help consumers to supervise the cooking process of the dining unit and choose the catering unit.4.Proposed the food safety management recommendations for the catering industry in S City.The food safety management recommendations mainly include: strengthening the professional knowledge training of catering safety,improving the safety awareness of catering units;installing intelligent equipment,establishing scientific and standardized processing operation standards;setting up an assessment mechanism to strengthen the management of enterprise food safety systems;and improving the overall quality of catering supervisors.Adapt to the new regulatory requirements;improve the level of food testing,increase government funding;strict law enforcement to increase penalties,effectively deter violations;increase publicity efforts to popularize the importance of food safety.