摘要
[目的]针对现行航空食品监管方式的局限性,探索与国际通行的食品安全控制体系(HACCP)相匹配的过程监管方式,在提高监管有效性的同时,达到敦促企业自律、降低航空食品风险之目的。(方法)根据航空食品生产、运输过程的特点,确定关键监管点,应用过程监管的方式随机对45架国际航班配送上机的餐食进行温度控制情况的测试调查,用SPSS 12．0统计。[结果]航空食品运输过程中的冷链环节存在食品安全的潜在风险,及时纠偏能规避。[结论]①航空食品以结果监管和过程监管并举能使监管有效性进一步提高；②合理设定“关键监管点”是保证监管有效的前提；③建立HACCP管理体系的食品企业更具竞争力。
Objectives To explore the suitable process supervision methods which can match the Hazard Analysis Critical Control Point （HACCP） System, and to increase the efficiency of supervision, promote the self- discipline of aviation catering corporations, and decrease the risk of aviation food as well. Methods The ＇critical supervision sites＇ were set up based on the features of the aviation food＇s production and transportation process. Process supervision was used to investigate the aviation food temperature of 45 international aviation before departnre. Statistical analyses were performed using SPSS 12.0. Results The potential risks of aviation food safety were found in the cold chain link of the transportation process. The risk is possible to be avoided if the deviation is corrected in time. Conclusion 1. If the process supervision and the outcome supervision methods are combined, the efficiency of in aviation food supervision can be increased gradually. 2. Establishing rational ＇ critical supervision sites＇ is the critical precondition of the effective supervision. 3. The corporations who have established the HACCP management system are more competitive.
出处
《中国国境卫生检疫杂志》
CAS
2006年第B08期103-105,共3页
Chinese Journal of Frontier Health and Quarantine
关键词
航空食品
监管方式
危害分析与关键控制点
Aviation food
Supervision
Hazard analysis and critical supervision points
