外送盒饭生产中危害因素分析和关键控制点确定的应用研究

[目的 ]　在盒饭生产过程中建立危害分析和关键控制点 (HACCP)体系。　 [方法 ]　根据国际食品法典委员会 (CAC)文件《HACCP原理及其应用准则》推荐的原理和程序 ,参照我国餐饮业卫生管理方法的要求 ,对人员、设备、环境、原料、产品等对象的微生物指标进行一系列检测 ,并对原料及加工工艺进行危害因素分析 ,建立盒饭生产HACCP体系。　[结果 ]　确立原料贮存、烹调加热、盒饭贮存、餐具消毒为关键控制点 ,制定了一套详细的HACCP计划。　 [结论 ]　危害分析和关键控制点体系的建立为盒饭生产安全控制提供了保障

Research on the establishment and application of hazard analysis critical control point system in the production of packed meal

To establish the hazard analysis critical control point (HACCP) system for the production of packed meal. Continuous investigation for microbial indices on personnel, equipments, environments, raw materials, and finished products, as well as the hazard analysis on raw materials and processing technology in a model factory were carried out according to the instruction of 《HACCP system and guideline for its application》 (CAC regulation) and regulation of our country. Critical control indices on holding of raw material, cooking temperature, holding of finished product and disinfecting of containers and tools etc, were established. The control criterion is proposed. [Conclusion] Establishment of HACCP system gives support to the safety control of packed meal production.