HACCP方法在食（饮）具消毒监测中的应用与评价

为了提高食（饮）具监测效果，１９９７年我们应用ＨＡＣＣＰ系统管理方法，对本区各类饮食店食（饮）具消毒进行监测，并与１９９６年监测结果进行了比较，结果表明：采用ＨＡＣＣＰ方法能显著提高食（饮）具消毒监测效果，有效地控制大肠菌群的污染，通过进行危害分析，确定了消毒设施，消毒方法，保洁设施及存放时间，从业人员个人卫生水平是影响食（饮）具消毒效果的关键控制环节。

APPLICATION AND EVALUATION ON HAZARD ANALYSIS CRITICAL CONTROL POINT IN SURVEILLANCE OF STERILIZED TABLEWARES.

Objective:In order to advance results of surveillance for sterilized tableware.Methods:Administrative method of Hazard Analysis Critical Control Point(HACCP) is adopted in 1997 for hars,restaurants,etc,.The surveillance resuts between in 1997 and in 1996 was compared.Results:The guality of sterilized tableware was advanced with HACCP,so it was less than one in 1996 that tablewares were polluted by coliform group in 1997.Conclusion:It is important factors to affect sterilized tablewares that sterilized method,sterilized facilities,facilities of maintaining clean one,time in store,personal hygiene level for workers,etc.,are determined by HACCP.