摘要
目的保障在校师生餐饮食品安全,提升卫生监督机构对学校食堂的监管水平和效能。方法以常州市一家基础条件较好的大学食堂为研究对象,按照危害分析关键控制点(HACCP)体系的7项原则,建立适当简化的HACCP计划并监督实施。结果实施HACCP后原料采购的索证合格率由21.67%提升至93.30%,餐具消毒的合格率由40.00%提升至93.36%,成品菜肴合格率由73.65%提升至97.02%,差别均有统计学意义(P<0.01);从业人员卫生知识大幅提高,卫生习惯改善明显。结论学校食堂实施HACCP体系管理,可有效降低发生食物中毒的风险,提高卫生监督部门的监管效率。
[ Objective ] To ensure food safety of school teachers and students, and improve the monitoring level and effectiveness on the school canteen of the health inspection agency. [ Methods ] A university canteen of Changzhou City with better basic conditions was selected as the study object. According to the 7 principles of HACCP system, an appropriate and simplified HACCP plan was established and taken into implementation. [ Results] After the implementation of HACCP, the standard rate of demanding certificates in raw material purchase increased from 21.67% to 93.3% ; tableware disinfection qualified rate increased from 40% to 93.36% ; and the finished dishes qualified rate increased from 73.65% to 97.02%. All the differences were significant （ P 〈 0.01 ） . Moreover, the health knowledge and health habits of employees improved significantly. [ Conclusion] Implementation of HACCP system in the school canteen can minimize the risk of food poisoning and improve the supervision efficiency of the health supervision and inspection bureau.
出处
《职业与健康》
CAS
2010年第21期2434-2437,共4页
Occupation and Health
