Analysis of the use of food additives in the catering service in Xi'an and the cognitive level of practitioners

Abstract

Abstract: Objective To understand the present situation of the usage of food additives in catering service and the cognitive level of catering practitioners,in order to provide a basis for targeted regulatory strategies. Methods From August to October 2022,146 different types of catering enterprises in Xi'an were selected as research objects to conduct on-site and questionnaire surveys on their use of food additives and the cognitive level of catering practitioners. By analyzing the research results,regulatory strategies for food additives in the catering industry were proposed. Results Among the 146 catering enterprises surveyed,it was found that 97.3% of them used food additives,with the use of preservatives,flavor enhancers,and leavening agents exceeding more than 70%,respectively. The percentage of preservatives claimed to be used by catering enterprises was significantly lower than the actual percentage of preservatives being utilized. The proportion of all kinds of restaurants（41.4%） to establish food additive use records was significantly lower than that of school canteens（78.1%）.The proportion of employees in small restaurants with wrong cognition of food additives was as high as 60.3%. Conclusion The use of food additives in catering was very common,but the standard use and catering practitioners' cognition still need to be improved. Food safety supervision departments should pay attention to strengthen the standard use and training of food additives in small restaurants,and should focus on the introduction of food additives when using compound condiment in catering enterprises. Food safety supervision departments should fully recognize the characteristics of food in catering service,and strengthen the supervision of food additives in catering service by means of standardizing the use of food additives,raising the quality of catering practitioners,improving the dynamic supervision to catering enterprises,and strengthening the science popularization of food safety to the public.

Key words: Food additives, Catering service, Usage, Cognition, Food safety supervision

CLC Number:

R155

MOU Xiao, ZHANG Chongmiao, LI Peizhe. Analysis of the use of food additives in the catering service in Xi'an and the cognitive level of practitioners. [J]OCCUPATION AND HEALTH, 2024, 40(20): 2759-2763.

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