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[目的]通过对成都市几所中学的食品卫生状况调查,并结合相关资料,研究将HACCP体系应用于食堂的管理中,探索出一条保障学生身体健康安全的有效途径。[方法]应用HACCP理论针对调查发现食堂卫生现状,结合相关资料,确定关键控制点和控制措施。[结果]通过危害分析,确定关键控制环节为:(1)原料采购、验收;(2)烹调加工、熟制;(3)餐具消毒、保存;(4)从业人员;(5)学生。并且针对每一个关键控制点,提出相应的控制措施:从正规渠道采购食品,并严格索证;食品熟制应彻底加热,改善厨房、库房布局、设施等;熟食容器每次使用后消毒,并且正确存放;对于从业人员定期进行体检,卫生知识培训和考试;对学生开设食品卫生知识的相关课程,加强相关知识的宣传教育。[结论]在学校食堂实施HACCP系统,对保证学生的饮食卫生安全、防止学生群体食物中毒的发生不仅是一种切实可行而且是非常有效的管理方法。
[Objective] Through the investigation of the food hygiene status of several middle schools in Chengdu and the related data, the study applied HACCP system to the management of canteen and explored an effective way to ensure the health and safety of students. [Method] Applying HACCP theory to find out the status quo of canteen health, combined with the relevant data to determine the key control points and control measures. [Result] Through the hazard analysis, the key control links were determined as follows: (1) Purchase and acceptance of raw materials; (2) Cooking and cooked; (3) Disinfection and preservation of utensils; (4) Practitioners; And for each of the key control points, put forward the corresponding control measures: procurement of food from the formal channels, and rigorous certification; food cooked thoroughly heating should be to improve the kitchen, warehouse layout, facilities, etc .; cooked containers after each disinfection, and Correct storage; Practitioners on a regular basis for physical examination, health knowledge training and examination; Students to provide food hygiene knowledge related courses, to strengthen knowledge and education. [Conclusion] The implementation of HACCP system in school canteens is not only a feasible and effective management method to ensure students’ health and safety of food and drink and prevent the occurrence of food poisoning in student groups.