HACCP在学校食品安全管理的应用  

APPLICATION OF HACCP IN FOOD SECURITY MANAGEMENT IN SCHOOL

作　　者：胡世洪[1] 李云[1] 涂国平[1] 

机构地区：[1]四川大学,成都610041

出　　处：《现代预防医学》2009年第5期965-966,972,共3页Modern Preventive Medicine

摘　　要：[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] According to the investigation of food hygiene situation in several Chengdu high schools and combined relative data, our research aims to the application of HACCP system in the management of high schools’ canteens in order to explore a effective way to protect the healthy condition of students. [Methods] Utilized HACCP principles and relative data to ensure the critical control points and measurements revealed in investigations of these school canteens. [Results] Through the hazard analysis, the critical control points were： （1） purchasing raw material, checking before acceptance; （2） cooking process; （3） tableware disinfection, preservation; （4） workers; （5） students. Consequently, we made specific policies for a certain situation： purchasing from standard manufacture and checking the licence strictly; heating up foods thoroughly and improving the kitchen, the storehouse layout and facilities conditions etc.; disinfecting food vessels timely and depositing correctly; carrying on the physical examination regularly for workers and performing hygienic knowledge training and examination. School administrator should design particular curriculums for students about food hygiene and enhance the publicity of food security. [Conclusion] Application of HACCP in school is a not only feasible but also effective way to guarantee students’ food security and prevent colonial food poisoning.

关 键 词：HACCP 学校卫生 食品安全 食品卫生 食堂管理 

分 类 号：R15[医药卫生—营养与食品卫生学]