应用HACCP体系开展航空食品卫生监督的探索与分析

目的为了进一步提高空港口岸对航空食品的卫生监督管理水平，更加科学有效实施卫生监督执法工作。方法应用HACCP体系确定航空食品关键控制点，加以监督控制，并找到相应预防措施。在航空食品卫生监督工作中引入HACCP体系，有效提高航空配餐的安全性，提升航空食品卫生监督执法的工作效率。结果在卫生监督中建立了航空食品原料采购、运输、贮存、加工和从业人员个人卫生等关键控制点，并提出了相应的预防控制措施。在此基础上，结果表明食品快速检测及不同种类航空食品成品样检测结果均较好。结论在口岸卫生监督中应用HACCP原理进行关键点控制，最大限度地避免了航空食品卫生安全事件的发生。

Exploration and analysis of HACCP system in the hygiene supervision of aviation food

Objective This article aims to improve aviation food hygiene supervision at airport and carry out hygiene supervision more efficiently and scientifically. Methods HACCP system is used to determine the key point of the aviation food safety and its supervision control and thus find the corresponding preventive measures. The safety of airline catering and the efficiency of hygiene supervision and law enforcement are effectively improved by introducing the HACCP system to the hygiene supervision of aviation food. Results Aviation food raw materials purchase, delivery, storage, processing and practitioners＇health status are identified as critical control points in the hygiene supervision while appropriate preventing measures are also proposed. On the basis of controlling, the test resuits of food rapid detection and different aviation food samplings are good. Conclusion Using HACCP principles in the critical control point of sanitation supervision at ports can furthest avoiding the food sanitation accidents.