HACCP计划在热链学生餐生产中的应用  

The Application of HACCP Plan in the Production of Hot Chain Student Meals

作　　者：陈强 谭芳芳 袁小君 聂勇旺 李静 刘明月 CHEN Qiang;TAN Fangfang;YUAN Xiaojun;NIE Yongwang;LI Jing;LIU Mingyue(Zhongyan Food Safety(Guangzhou)Testing and Certification Co.,Ltd.,Guangzhou 510000,China;Shenzhen Xianyu Catering Technology Co.,Ltd.,Shenzhen 518000,China;Shenzhen Jiabao Rice Noodle Products Co.,Ltd.,Shenzhen 518000,China;Guangzhou Jiuwang Jice Technology Co.,Ltd.,Guangzhou 510000,China;Shenzhen Ruililai Industry Co.,Ltd.,Shenzhen 518000,China)

机构地区：[1]中研食安(广州)检测认证有限公司,广东广州510000 [2]深圳市鲜誉餐饮科技有限公司,广东深圳518000 [3]深圳市加宝米面制品有限公司,广东深圳518000 [4]广州九旺集测科技有限公司,广东广州510000 [5]深圳市瑞利来实业有限公司,广东深圳518000

出　　处：《食品安全导刊》2023年第33期17-21,共5页China Food Safety Magazine

摘　　要：学生餐的食品安全事关广大师生的生命安全和身体健康,关系到学校教学的稳定发展,保障学生餐的食品安全至关重要。本文通过运用危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系的七大原理来分析热链学生餐生产中的食品安全危害,从显著性物理、化学和生物危害进行危害分析,确定了熟化工序出锅中心温度≥70℃、餐具消毒工序消毒温度100℃和消毒时间30min为关键控制点和关键限值,并建立了监控体系、纠偏措施、验证程序和有效的文件化信息,通过建立和实施有效的HACCP计划,为保障和提升学生餐的食品安全提供了参考依据。The food safety of student meals is related to the life safety and physical health of teachers and students,and the stable development of school teaching.Ensuring the food safety of student meals is crucial.This article analyzes the food safety hazards in the production of hot chain student meals using the seven principles of the HACCP system,and conducts hazard analysis from the perspective of significant physical,chemical,and biological hazards.The key control points and critical limits are determined to be the temperature at the center of the cooking process≥70℃,the disinfection temperature at 100℃in the tableware disinfection process,and the disinfection time of 30 min.A monitoring system,corrective measures,verification procedures,and effective documented information are established.Through the establishment and implementation of effective HACCP plan,it provides a reference basis for ensuring and improving the food safety of student meals.

关 键 词：学生餐 食品安全 危害分析 危害分析与关键控制点 

分 类 号：TS201.6[轻工技术与工程—食品科学]