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Implementation Effect of the New Food Hygiene Supervision System for Port Food Establishment

Author: YuYang
Tutor: TangShuZe；ChenZuoZuo
School: Jinan University
Course: Of Food Science
Keywords: Food Safety Port of food Health and Quarantine Quantitative classification management Rapid detection
CLC: R155.5
Type: Master's thesis
Year: 2010
Downloads: 154
Quote: 1
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Abstract


[Objective] new health supervision system changes in health status before and after the port of food production units and effects, to summarize quantitative classification management system and rapid detection of the achievements in the port health supervision and the problems, propose suitable port health supervision and effective suggestions for improvement. Crossings food hygiene supervision [method] (2004 and 2005) before the implementation of the new model of health supervision and implementation (2006-2009) discovered the problem rate as well as food and tableware sampling pass rate and other indicators, the effect of the implementation of the new model evaluate, at the same time, for three years (2007-2009), Port Health Authority quantitative classification management assessment results of Class A units and one year (2009) Port of food hygiene rapid detection of the results of the statistical analysis. [Results 1 port health supervision classification management system prior to the implementation of Port Health Authority (2004 and 2005) found that the problem rate remained at about 8%, after the implementation of 2006-2008 Health Authority finds problems were 25.40%, 23.90% 17.60%, the implementation of the rapid detection of food hygiene problems of the 2009 Health Authority finds rate of 29.11%, a significant difference before and after implementation. 2005-2009 PORT food sampling pass rate of 88.82%, 91%, 89.02%, 82.45%, 78.9%, tableware sampling pass rate of 91.64%, 91.42%, 87.41%, 89%, 87%, year-over-year significant difference, the passing rate of food and tableware of no correlation: either Class A or B grade units, food, tableware sampling significant difference between the passing rate of the year, the same year, food sampling qualified rate differences significantly with, but tableware sampling qualified rate compared to the year was not significant. From 2007 to 2009, the assessment results of five Class A units 14 failed Project 14, a frequency of 26, which failed the frequency times up to the project as \2009 rapid detection of sample 3195 were a failure rate of 9.92%; in 13 rapid detection project, the highest failure rate of the temperature of the food center, 12.64%, followed tableware coliform detection, 11.65%, this project the highest failure rates in the month of June, up 25.16 percent. [Conclusion] After the implementation of the new model are able to find more potential food safety hazards. Hierarchical management grading standards and grading the sanitary conditions of food production units basically consistent hierarchical management evaluation criteria in line with the actual scientific and rational. Implementation of quantitative classification management improve the port food hygiene supervision and work performance, enhance port catering services industry health management overall level. Quantitative classification management score sheet too many key projects, the classification is not enough refinement, it is recommended to further improve.

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CLC: > Medicine, health > Preventive Medicine,Health > Nutrition, hygiene,food hygiene > Food hygiene and food inspection > Food hygiene and inspection
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