现场裱花蛋糕制售过程实施HACCP的研究  

Study on Implementation of HACPP in Processing and Selling of Decorative Cakes

作　　者：祝白春[1] 曹庆军[1] 姜云[1] 王艳莉[1] 

机构地区：[1]江苏省南京市疾病预防控制中心,210003

出　　处：《职业与健康》2010年第20期2326-2328,共3页Occupation and Health

摘　　要：目的提高市售现场制作的裱花蛋糕产品的卫生合格率。方法南京市疾病预防控制中心根据该市市售现场制作的裱花蛋糕产品情况,选择数家具有代表性的现场制作裱花蛋糕的点心店,作为研究对象,制定并组织实施HACCP（危害分析关键控制点）的研究。结果通过危害分析确定了关键控制点,对关键控制点实施有效控制后,取得了良好效果。相同季节（6~8月）,实施HACCP前后生产的产品微生物指标检测合格率由54%提高到91%;相同条件下,实施控制措施的试验组产品合格率（91%）明显高于对照组（52%）,差异有统计学意义。结论研究制定的HACCP系统,对提高市售现场制作的裱花蛋糕产品的卫生合格率切实有效。[Objective] To improve the sanitary eligible rate of on-site production of decorative cakes.[Methods]Nanjing Center for Disease Control and Prevention selected several representative confectionery snack shop as study objects,develop and implement study of HACCP（Hazard Analysis Critical Control Point）.[Results]After identifying critical control points through hazard analysis and implementing effective control of this,the research achieved good results.In the same season（June to August）,the products eligible rate of detection of microbiological indicators increased from 54% before implementation of HACCP to 91% after that.Under the same conditions,the products eligible rate of experimental group（91%）which was implemented by regulatory measures was significantly higher than that of control group（52%）,and the difference was significant.[Conclusion]Formulating and implementing HACPP system is effective on improving sanitary eligible rate of commercial on-site production of decorative cakes.

关 键 词：HACC 裱花蛋糕 合格率 

分 类 号：R155.6[医药卫生—营养与食品卫生学]