危害分析与关键控制点在学生餐卫生质量管理中的应用

目的运用危害分析与关键控制点(HACCP)管理系统,提高学生营养盒饭的卫生质量.方法根据国际食品法典委员会(CAC)文件推荐的原理与程序,参照我国相关卫生规范,以上海市徐汇区日供学生盒饭量为20 000份,8 000份,1 000～3 000份的7家公司为研究对象,对生产、运输过程进行危害分析,确定关键控制点.结果通过危害分析,确定关键控制点为:食品采购、食品加热烹调、熟食容器餐盒清洗消毒、从业人员健康状况与洗手、学生盒饭出锅至食用间隔时间.针对关键环节提出相关干预措施.结论 3家执行干预措施的公司所供盒饭均符合卫生要求,未执行干预措施的公司存在着发生食物中毒的隐患.

Application of Hazard Analysis Critical Control Point in Sanitation Quality Supervision of the Nutritious Luncheon for Students

Objective To improve the sanitation quality supervision of the nutritious luncheon for students through hazard analysis critical control point (HACCP). Methods Seven companies in Xuhui District, which provide 20 0000, 8 000, and 1 000 3 000 boxes per day were investigated on proceed of production and transportation according to the recommendation of CAC regulation"HACCP Principals and Application Guidelines"and relative Chinese sanitation specifications. Results The results indicated that the critical control points should be the raw materials, food cooking process, sterilization of containers for food, health status of food makers and interval from kitchen to table. Some relevant interventions were suggested for executing each point. Conclusion Among 7 seven companies,luncheons of 3 companies executing the interventions have reached sanitary requirements, while food poisoning possibilities stiuexist in the others.