送餐业盒饭加工配送的危害分析和关键控制点确定的实际应用  

作　　者：吕颖[1] 

机构地区：[1]北京市朝阳区卫生监督所,北京100021

出　　处：《中国卫生监督杂志》2004年第4期199-201,共3页Chinese Journal of Health Inspection

摘　　要：把危害分析和关键控制点 (以下简称HACCP)体系运用到送餐业盒饭加工配送的过程中。参照国际食品法典委员会 (CAC)文件管理方法的要求 ,对食品原料、成品、环境、设备、人员等控制对象的微生物指标进行相关检测 ,并对原料的加工过程进行危害分析 ,从而建立盒饭生产的HACCP体系。将原料贮存、烹调加热、成品贮存、餐具消毒确立为关键控制点 ,制定一套相应的HACCP计划。为送餐业盒饭生产的安全控制提供科学依据。The HACCP system was established in the production of boxed meal. Continuous investigation of microbial indices on personnel, equipment, environments, raw materials and finished products,as well as the hazard analysis of raw materials and processing in a pilot factory were carried out under the instruction of the related codex documents and related regulation in China. Raw material storage, cooking, finished products storage and disinfecting of containers and tools were determined as the critical points, and then a detailed HACCP plan was made. It will provide reference for the safety control of boxed meal.

关 键 词：盒饭 危害因素分析 关键控制 

分 类 号：R155[医药卫生—营养与食品卫生学]