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目的通过HACCP在学校集体食堂管理中的应用,为学校集体食堂的卫生管理提供科学依据。方法选择兴宁市一中和田家炳中学的学生食堂作为研究对象,按照《HACCP系统及其应用导则》,通过现场调查,对学生集体用餐加工的整个过程进行危害分析。结果学生集体用餐加工的8个关键控制点为:食品采购、冷库存放、粗加工、烹调加热、熟食销售,熟食容器餐具清洗消毒、从业人员的健康监督、出品至食用的时间间隔;并制定了干预措施,通过实施这些措施使食品卫生达到较高水平,极大地减少食物中毒的发生。结论提示HACCP原理可在学校集体食堂的卫生管理中发挥有效作用。
Objective To provide a scientific basis for the health management of school canteens through the application of HACCP in the management of school collective canteens. Methods The student canteen of one middle school in Xingning and Tianjiabing Middle School was selected as the research object. According to “HACCP system and its application guideline”, through on-the-spot investigation, the hazard analysis was conducted on the whole course of student group meal processing. Results The eight key control points for students’ collective meal processing were: food procurement, cold storage, roughing, cooking and heating, cooked food sales, cooked and disinfected cooked food containers, health supervision of practitioners and production to consumption interval; and formulated Interventions to achieve high levels of food hygiene through the implementation of these measures have greatly reduced the incidence of food poisoning. The conclusions suggest that the HACCP principle can play an effective role in the health management of school canteens.