HACCP体系在治疗膳食中的应用与规范  

The application and standardization of the HACCP system on therapeutic diets

作　　者：姬旭慧[1] 吕全军[2] 王少光 周燕[1] 刘长凤[4] 

机构地区：[1]郑州市第二人民医院临床营养科,河南郑州450006 [2]郑州大学公共卫生学院营养与食品卫生教研室,河南郑州450001 [3]郑州市中医院营养科,河南郑州450007 [4]郑州大学第一附属医院造血干细胞移植中心,河南郑州450052

出　　处：《现代预防医学》2015年第12期2159-2161,2164,共4页Modern Preventive Medicine

基　　金：河南省医学科技公关计划项目(201203060)

摘　　要：目的提升医院食堂治疗膳食制作、分装、配送过程中食品卫生的质量,研究将HACCP体系应用于治疗膳食的管理中,探索出一条保障患者健康安全、提高饮食干预效果的有效途径。方法应用HACCP理论,结合治疗膳食工作流程和相关资料,确定关键控制点和控制措施。结果通过危害分析,确定关键控制环节为:1食物原料验收;2原料称量;3原料初加工;4烹制;5分装回收;6宣教配送。并且针对每一个关键控制点,提出建立相应的控制措施。结论在医院食堂实施HACCP系统,对保障患者的饮食卫生安全、改善患者饮食干预效果不仅是一种切实可行而且是非常有效的管理方法。Objective The study aimed to improve the quality of food hygiene during the preparation, packaging, and distribution of therapeutic diets in hospital canteens and to analyze the feasibility of adopting the HACCP system in the management of therapeutic diets, so as to explore an effective route for ensuring the health and safety of patients and enhancing the effectiveness of dietary interventions. Methods Operation procedures and relevant data for management of therapeutic diets were analyzed according to the principles of HACCP to identify the critical control points and control measures. Results Hazards analysis showed that the critical control points were inspection of food ingredients, weighing of ingredients, preliminary processing of ingredients, cooking, packaging and recycling, and distribution and education. Control measures were proposed according to each of the critical control points.Conclusion Implementation of the HACCP system at hospital canteens is a feasible and highly effective management approach to ensure the health and safety of patients and improve the effectiveness of dietary interventions.

关 键 词：HACCP体系 治疗膳食 可追溯制度 

分 类 号：R154[医药卫生—营养与食品卫生学]