摘要
为保证学生营养餐的安全卫生 ,保障学生的身体健康 ,将HACCP管理系统应用于学生营养餐生产企业中。通过对学生营养餐生产流程的危害分析 ,确定出原料采购、食品烹调加热、熟食容器和餐盒的洗刷消毒、出锅至食用的间隔时间为关键控制点。对每一关键控制点分别制定出适宜的关键限值 ,明确规定监控的对象、方法、频率、人员及纠偏措施。通过HACCP管理系统的实施 ,营养餐成品的抽检合格率有了显著提高。
In order to ensure the students' meal safety, HACCP (Hazard analysis and critical control points) was employed in the production of nutritional meals for students. Five critical control points including raw materials purchasing, food cooking and heating, rinsing and sterilizing of containers, containers specific for cooked food and time interval from cooker to table were determined after hazard analysis. The objects, methods, frequencies, personnel for inspection as well as measures of correcting errors were prescribed clearly. The results indicated that the eligible rate of the final products increased greatly due to the enforcement of HACCP.
出处
《中国食品卫生杂志》
2003年第6期524-527,共4页
Chinese Journal of Food Hygiene
基金
科技部基础性科研项目~~
