Cross-sectional status of food hygiene safety in troop catering units / 军事医学

ABSTRACT

Objective To investigate the status of food hygiene safety in troop catering units, analyze the major problems, and to improve the service system of food safety in troops.Methods Seventy troop catering units were investigated by means of cross-sectional questionnaire surveys, on-site inspections and rapid detection methods.Results Among the 70 troop catering units, 70.0%were self-managed,and 28.6%were run by civilians.From them, 64.3%of these units were centralized above the regimental level.Five main problems with food safety were found during food processinguncomplete cleaning and disinfection of the tableware, irrational layout of processing rooms, co-contamination in the processing link, purchase and storage problems of raw materials, and sub-standard internal management of hygiene.44.3%of the catering units had inspection staff, 40.0% were equipped with inspection equipment, and 35.7% had food inspection rooms. Conclusion There are potential hazards to food safety in troop catering units.The implementation of hygienic regulations should be strengthened, and food safety related equipment improved.In addition, staff′s awareness of hygiene should be enhanced, internal supervision should be strengthened, and the mechanism of rewards and punishments should be established.