HACCP体系在国家大型会议食品安全保障中的应用

为确保国家重大活动的食品安全,以军队接待"两会"的2家大型餐饮单位作为研究对象,通过危害分析,确定食品采购验收、烹饪加热、冷菜制作、餐具容器的清洗消毒、食品摆台和操作人员的健康卫生等为餐饮业操作过程的6个关键控制点。针对关键环节的相关干预措施:从正规渠道采购食品;彻底加热食品;熟食容器餐盒每次使用前进行消毒;禁止有碍食品卫生症状的人员上岗,控制摆台时间和温度。研究对象基本能够执行干预措施,保证了会议期间的食品安全。

To ensure the food safety of the national important activity, 2 large catering units that to receive “two meetings”were chosen as the research objects. After hazard analysis, it were confirmed that raw material purchase and check before acceptance, cooking temperature, cold dish preparation, cutlery container cleaning and disinfection, putting the food to table and the personnel health were 6 critical control points in food operating procedure. The related intervention measures aimed at the key link were purchasing raw material from the regular route; heating the food thoroughly; disinfecting container of cooked meal each time; suspending the illed personnel from work, controlling the time and temperature of putting food to table. The research objects carried out the intervene measure strictly and guaranteed the food safety during the meeting period.