HACCP管理原则在餐具集中消毒单位的实施与效果  

The implementation and effects of HACCP management principle in the unit concentratedly disinfected tableware

作　　者：张东生 冯少雄 

机构地区：[1]南宁市卫生监督所,广西南宁530011

出　　处：《现代预防医学》2013年第15期2925-2928,共4页Modern Preventive Medicine

摘　　要：目的在餐具集中消毒单位推行HACCP管理,规范企业自律行为,提高消毒餐具卫生质量,为监督工作提供理论依据。方法按HACCP管理原则,选取具有一定规模的消毒企业20家,分析影响消毒餐具卫生质量各种因素,确定清洗消毒工艺流程实施HACCP管理,其他流程实施专项整治检查。结果关键控制点是清洗浸泡、高温消毒、拣选包装、自行检验、储藏运输;实施HACCP管理计划后,餐具回收、残渣清除、清洗浸泡、机洗过清、高温消毒、拣选包装、自行检验、储藏运输、员工管理、管理制度等流程的检查合格率明显提高(P﹤0.01或0.05),感官指标检查合格率明显提高(P﹤0.01),碗碟筷子的消毒效果和洗涤残留剂抽检合格率明显提高(P﹤0.01)。结论 HACCP管理原则在集中消毒单位应用是可行的,HACCP管理措施是企业长效管理机制的重要手段。OBJECTIVE By implementing HACCP management in the unit concentratedly disinfected tableware, to standardize the self-discipline behavior of enterprise and improve the sanitary quality of disinfecting the tableware , in order to provide theoretical basis of supervision work. METHODS According to HACCP management principle, selected twenty disinfection enterprises, analysed influencing factors of sanitation quality of disinfecting tableware, implemented HACCP management tin washing and disinfection processed, inspected other processed. RESULTS Critical control points are washing, soaking, heat temperature disinfection, packaging selection, self-inspection, storage and transport; after implemention of HACCP management, qualified rates of recovery of tableware, removal of the residue, washing, soaking, machine cleaning, high temperature disinfection, packaging selection, self-inspection, storage and transport, staff management, management system in processed increased significantly （P﹤0.01）, qualified rate of inspection on sensory index increased significantly （P﹤0.01）, disinfection effect of dishes and chopsticks and qualified rate of washing agent residual increased significantly （P﹤0.01）. CONCLUSION The application of HACCP management principles in the unit concentratedly disinfected tableware is feasible. HACCP management measures are important means of long-term effective management mechanisms in enterprise.

关 键 词：HACCP危害分析 关键控制点 集中消毒餐具 消毒工艺流程 监督检查 

分 类 号：R187[医药卫生—流行病学]