集中式消毒餐具企业应用危险分析与关键控制点管理  

Results of application of hazard analysis critical control point management in centralized disinfection tableware enterprise

作　　者：赵宏胜[1] 包小兵[1] 

机构地区：[1]安阳市疾病预防控制中心,河南安阳455000

出　　处：《中国热带医学》2010年第11期1380-1380,1392,共2页China Tropical Medicine

摘　　要：目的调查集中式餐具消毒企业应用危害分析关键控制点(HACCP)对集中式消毒餐具卫生质量的影响。方法 2009年对安阳市6家企业的餐具集中消毒过程进行现场审查,分析可能存在的危害因素,确定卫生关键控制点和控制措施,实施并比较运用HACCP前后抽样检测指标。结果实施HACCP后,生产车间空气质量、从业人员手部卫生、周转箱、餐具的抽样检测合格率均有明显提高(P<0.05)。结论在集中式餐具消毒生产领域运用HACCP进行卫生管理效果显著,简便易行,具有较强实践意义。Aim To survey the effect of application of hazard analysis critical control point （HACCP） by centralized disinfection enterprises onr centralized sterilization quality. Methods In 2009,the results o implementation of HACCP in 6 entereises in Anyang City were surveyed and analysed. Results After the implementation of HACCP, the air quality in the workshop, hand hygiene of employees, containers ,the qualified rate of tableware were significantly increased （p 〈0.05）, Conclusion The application of HACCP for hygienic management in the centralized disinfeetion of tableware is effective and it is of practical significance.

关 键 词：HACCP 集中式餐具消毒 卫生检测 

分 类 号：R187[医药卫生—流行病学]