Food residual management in catering business in Beijing

Objective To describe the management of food residue in the catering business in Beijing and to analyze the problems in food residual management for the development of strategies on food residual management.Methods A descriptive epidemiological study was conducted.Representative sampling was adopted to select a community in central Beijing and all the catering units located in the community were investigated using a self-designed “catering services and food residue questionnaire”.Results Of all the catering units,42.2% conducted classification for the food residue and 46.7% disposed the food residue safely,while 31.7% discharged the food residue directly.There were 59.6% of the catering units assigning managers for food residue management,49.5% formulating food residue regulation,and only 28.9% having food residue ledger system.Among the administrative managers of the catering units surveyed,62.8% knew the hazards of food residue without correct treatment; 66.5% concerned about news or reporting on the issue of food residue; and 39.9%organized education program on food residue management.The managers in the catering units with large scale and good service had better knowledge and attitude about food residue management Conclusion Food residue classification rate and resource utilization rate need to be improved and the awareness of the importance of food residue management and the management of food residue should be strengthened in the catering business of Beijing.