HACCP在学校集体食堂卫生管理中的应用  

Application of HACCP in Hygiene Management of School Canteens

作　　者：李新红[1] 钟子平 

机构地区：[1]广东省兴宁市疾病预防控制中心,514500

出　　处：《职业与健康》2009年第11期1152-1154,共3页Occupation and Health

摘　　要：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 ] Through the application of HACCP in hygiene management of school canteens to provide it scientific evidence. [ Methods] The students＇canteens of Xingning No. 1 Middle School and Tianjiabing Middle School were selected as research subjects. According to ＂guidance and application of HACCP system＂, dangerous analysis was conducted on the whole process of the food cooking through field investigation. [ Results ] The 8 critical control points in food process were food purchase, cold storage, rough cooking, Heating cooking, food sales, cleaning and disinfection of tableware, health supervision of practitioners and time intervals of competence to eating. Interfering measures were also made, sanitation situation was improved to a high level through the application of these steps which greatly reduced the occurrence of food poisoning. [ Conclusion ] The results indicate that HACCP principle can have effects on sanitation management of school canteens.

关 键 词：食品处理与加工 危害分析与关键控制点 

分 类 号：R155.5[医药卫生—营养与食品卫生学]