危害分析关键控制环节(HACCP)在提高餐具消毒质量中的应用  

Application of Hazard Analysis Critical control Point (HACCP) in Improving the Quality of Tableware Disinfection

作　　者：任予忠 孟莉[1] 

机构地区：[1]蚌埠铁路卫生防疫站,233000

出　　处：《安徽预防医学杂志》2001年第4期271-272,共2页Anhui Journal of Preventive Medicine

摘　　要：为提高蚌埠铁路分局餐饮业餐具消毒质量 ,应用危害分析关键控制环节 (HACCP)原理 ,制定提高餐具消毒质量的整改方案并实施。结果表明 ,整改后餐具消毒质量合格率由整改前的 75 .2 2 %提高到 87.6 6 %,差异有显著性 (P <0 .0 0 5 )。应用HACCP原理制定的整改方案具有针对性强、见效快的优点 ,把HACCP原理应用到餐具消毒管理工作中是可行的。In order to improve the quality of tableware disinfection of food and beverage trade in Bengbu Railway Branch Administration, we applied the principle of HACCP to draw up a rectification and reform plan for improving the quality of tableware disinfection and put it into effect. The result showed that the qualified rate rose from 75.22% to 87.66%. There was a significant difference before and after the rectification and reform (P<0.005). The rectification and reform plan drawn up by applying the principle of HACCP had the apparent merits such as very direct and efficient. It is practicable to apply the principle of HACCP to the administrative work of tableware disinfection.

关 键 词：危害分析关键控制环节 餐具 消毒 HACCP 卫生防疫 

分 类 号：R155.65[医药卫生—营养与食品卫生学] R187[医药卫生—公共卫生与预防医学]