Influence of the “Sunshine Kitchen Project” on the standardized operation of catering industry / 上海预防医学

ABSTRACT

Objective:To analyze the unqualified rate of the observation indicaors before and after the implementation of “Sunshine Kitchen Project” in order to provide reference for improving the management of catering industry. Methods:This study included 415 catering establishments with implementation of the “Sunshine Kitchen Project” as intervention group and 210 catering establishments as control group without the implementation. By combining cohort study with case-control study， the unqualified rate of each observation indicator in intervention group and control group was analyzed. Results:After the intervention of “Sunshine Kitchen Project”， the unqualified rate of seven observation indicators related to operational behavior was significantly reduced， with an overall decrease of 12.44%. There were significant differences among the unqualified rate of large and medium-sized catering units and canteens in the intervention group （P < 0.001）. There was no statistically significant change in the unqualified rate of seven indicators in the control group （P > 0.1）. Compared with the control group before and after the intervention， the reduction of unqualified rate in the intervention group was significantly larger than that in the control group. The overall unqualified rate of the intervention group was significantly lower than that of the control group （P < 0.001）. Conclusion:The project of “Sunshine Kitchen” plays an active role in promoting the standardized operation of catering industry.