摘要
[目的]对学校食堂HACCP的应用进行研究。[方法]应用HACCP管理体系,对学校食堂食品加工销售各环节进行分析并找出潜在的具体危害,并加以控制。[结果]实施HACCP管理体系前,食(饮)具、成品菜进行抽检合格率分别为28.85%(45/156),54.14%(72/133);实施HACCP管理体系1个月后,食(饮)具、成品菜进行抽检合格率分别为98.26%(170/173)、95.35%(123/129),实施前后差异均有统计学意义(P<0.01)。[结论]在学校食堂实施HACCP管理体系后,可提高学生用餐的卫生安全水平。
[Objective]To study the application of HACCP Management System in School Canteens. [Methods]The potential problems in food processing and sales procedures in school canteens were analyzed with HACCP management system and it will be controlled timely. [Results]Before the implementation of HACCP management system the qualified rate of tableware samples was 28.85 % （45/156） ,while it was 54.14% for dishes（72/133）. One month later,the qualified rate of tableware was 96. 26 % （170/173）, while t he dished was 95.35 % （ 123/129）. There was a difference before and after the implementation of the system. （ P〈0.01）. [Conclusion]The hygienic level of the food can he improved after the implementation of HACCP management system.
出处
《预防医学论坛》
2007年第11期1003-1005,共3页
Preventive Medicine Tribune
