摘要
目的调查研究建立HACCP体系对餐饮业食品卫生管理的意义。方法选择一部分有代表性的餐饮企业,采取现场和问卷调查、实验室检测、资料比较等方法开展卫生学调查,分析研究餐饮单位建立HACCP体系后的食品卫生和管理状况。结果建立HACCP体系后,餐饮单位卫生管理制度的健全率达到了100%,从业人员的卫生知识知晓率显著提高。凉菜加工等关键环节的菌落总数与建体系前相比均显著下降,餐饮具消毒的总合格率达到了94.2%,中小型饭店餐饮具的消毒合格率提高较大。结论建立并运用HACCP管理体系,餐饮单位更加重视卫生管理,从业人员的卫生意识增强,食品加工关键环节得到有效控制,餐饮具的消毒合格率大幅提高,对于降低食品卫生风险度、提高食品安全水平起到积极的促进作用。
Objective To investigate the meaning of establishing HACCP system in the dining enterprise. Methods Choosing representative dining enterprises of different sorts, field survey , questionnaire, laboratory test, data comparing was adopted for hygienic investigation, and the sanitation condition and food hygiene management was analyzed after setting up HACCP system in dining enterprises. Results After establishment of HACCP, a set of hygiene management system is built entirely. The employee＇s hygiene knowledge increases notably. Total bacterial count in cold dishes that is key link of processing descends significantly. The qualified rate of disinfecting cudery comes up to 94.2%, and the qualified rate in medium and small sealed dining enterprises increased greatly. Conclusion Establishing and adopting HACCP system, dining enterprises paid more attention to hygiene management, The employee strengthen their health consciousness. The key links of food processing get valid controlled. The qualified rate of disinfecting cutlery rises conspicuously. It has aggressive function to lower the health risk and exalt food safety.
出处
《中国公共卫生管理》
2009年第3期251-253,共3页
Chinese Journal of Public Health Management
关键词
HACCP
餐饮
食品卫生管理
HACCP
dining enterprise
food hygiene management
