HACCP体系在餐饮卫生监督应用的探索  

Application of HACCP system on health supervision of catering industry

作　　者：佟佳玉[1] 邱永强[1] 王慧[1] 

机构地区：[1]齐齐哈尔医学院公共卫生学院,黑龙江齐齐哈尔161000

出　　处：《医药论坛杂志》2013年第3期72-73,共2页Journal of Medical Forum

摘　　要：目的探讨HACCP体系在餐饮卫生监督应用,为建立和完善卫生监督体系提供参考依据。方法根据是否实施HACCP体系进行分组,比较两组间食品安全合理率,根据实验组既往检验进行比较,比较HACCP体系实施前后食品安全合理率。结果实验组与对照组食品安全合格率比较,在物理危害方面、化学危害方面、生物危害方面差异均具有统计学意义(P<0.001),卡方检验分别为χ2=35.601、χ2=16.573、χ2=12.576,实验组实施HACCP体系前后比较食品安全合格率,此三方面危害差异亦均具有统计学意义(P<0.001),卡方检验分别为χ2=41.973、χ2=19.449、χ2=15.784。结论 HACCP体系在餐饮机构提高食品安全具有较好的效果,有助于卫生监督机构控制、管理食品卫生安全,值得在卫生监督领域广泛推广。Objective To study the application of HACCP system in food hygiene supervision in order to provide a basis for establishment and improvement of the health supervision. Methods By way of dividing samples into two groups ac- cording to whether to implement the HACCP system, comparisons with the reasonable rate of the two groups . Compari- sons with the before and after experimental data in order to compare the food security and reasonable rate before and after the implementation of HACCP system. Results Comparing the food hygiene reasonable rate of the experimental group and the control group, in physical harm, chemical hazards, biological hazards have significant difference （P 〈 O. 001 ） ~2 = 35. 601, X2 = 16. 573,X5 = 12.576. The experimental group before and after the implementation of the HACCP sys- tem to compare food security pass rate, this three hazards always have significant difference （P 〈 0. 001 ）, X2 = 41. 973, X2 = 19. 449, X2 = 15. 784Conclusions HACCP system has a good effect to improve food safety in food service institutions and contributes to improving the health supervision agency control and the management of food health and safety. It is worthy of promotion in the field of health supervision widely.

关 键 词：HACCP体系 餐饮业 卫生监督 

分 类 号：R155.5[医药卫生—营养与食品卫生学]