某营区食堂HACCP体系的建立和日常监督检查机制的探讨  

Discussion on the Establishment of HACCP System and Daily Supervision and Inspection Mechanism in A Certain Camp Cafeteria

作　　者：贾琳 魏同伟 李静 刘明月 JIA Lin;WEI Tongwei;LI Jing;LIU Mingyue(Jingxi Medical District of PLA General Hospital,Beijing 100000,China;China International Engineering Consulting Corporation,Beijing 100000,China;Shenzhen Ruililai Industrial Co.,Ltd.,Shenzhen 518000,China)

机构地区：[1]中国人民解放军总医院京西医疗区,北京100000 [2]中国国际工程咨询有限公司,北京100000 [3]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》2024年第19期4-8,共5页China Food Safety Magazine

摘　　要：近年来,集体食品安全事件频频发生,公众对食品安全的关注度持续升高。营区食堂作为负责部队后勤保障和营养供给的内部机构,维系着军人的体质健康和营养均衡,因此保障营区食堂的食品安全显得尤为重要和迫切。本文通过在营区食堂建立和实施危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系,分析营区食堂餐食生产各工序中的食品安全危害,确定关键控制点和关键限值,并建立HACCP计划表,以期为营区食堂的食品安全管理提供参考。此外,HACCP计划的实施离不开日常监督检查,完善其检查机制将会对食品安全管理产生积极的效应,具有一定的借鉴意义。In recent years,collective food safety incidents have occurred frequently,and the public’s attention to food safety has continued to rise.As an internal institution for logistics support and nutrition supply in the military,the camp cafeteria maintains the physical health and nutritional balance of soldiers.Therefore,ensuring the food safety of the camp cafeteria is particularly important and imperative.This article establishes and implements a HACCP system in the camp cafeteria,analyzes the food safety hazards in each process of food production in the camp cafeteria,determines key control points and critical limits,and establishes a HACCP plan table,in order to provide reference for the food safety management of the camp cafeteria.In addition,the implementation of the HACCP plan cannot be separated from daily supervision and inspection.Improving its inspection mechanism will have a positive effect on food safety management and has certain reference significance.

关 键 词：营区食堂 食品安全 HACCP计划 检查机制 

分 类 号：F203[经济管理—国民经济] F719.3