HACCP原理在高速旅客列车预包装盒饭生产配送管理中的应用  

Application of the HACCP principles in the production and distribution managements of pre-packaged lunchboxes sold on high-speed rail trains

作　　者：迟丹丽[1] 

机构地区：[1]北京铁路局中心卫生防疫站,北京100038

出　　处：《现代预防医学》2013年第20期3882-3885,共4页Modern Preventive Medicine

摘　　要：目的保障供给高速旅客列车的预包装盒饭的卫生安全。方法应用HACCP原理对高速旅客列车预包装盒饭的原料采购、生产加工、装箱贮存、运输配送、车站暂存、列车销售、人员管理等环节进行危害分析,提出关键控制点和关键控制措施。结果确定的关键控制点为:原料采购、主副食热加工、熟食容器用具消毒、食品装盒、冷库贮存、食品运输、车站中转暂存、食品添加剂的使用、列车销售、人员体检。结论应用HACCP原理对高速旅客列车预包装盒饭进行安全管理有显著效果,有效预防了食源性疾患的发生。OBJECTIVE The study was conducted to ensure the hygiene and safety of pre-packaged lunchboxes sold on high-speed rail trains. METHODS Hazard analyses on procurement of food ingredients, production and processing, packag- ing and storage, transportation and distribution, temporary storage at train stations, on-train marketing, and personnel man- agement for pre-packaged lunchboxes sold on high-spped trains were carried out according to the principles of HACCP. Criti- cal control points and critical control measures were proposed. RESULTS Confirmed critical control points included： procure- ment of food ingredients, thermal processing of entr6e and side dishes, disinfection of containers and utensils for cooked food, food packaging, refrigerated storage, food transportation, temporary storage at train stations, use of food additives, on-train marketing, and health examination of employees. CONCLUSION Principles of HACCP provide useful references for the safety management of pre-packaged lunchboxes sold on high-speed rail trains, and may effectively prevent the occurrence of foodborne diseases.

关 键 词：HACCP原理 高速旅客列车 预包装盒饭 

分 类 号：R154[医药卫生—营养与食品卫生学]