新疆兵团石河子高中学区学生食堂应用HACCP体系研究

Study on the application of HACCP system for high-school canteens in Shihezi,Xinjiang Production and Construction Corps

目的通过HACCP体系的建立,增强学区管理层及食堂加工人员的食品安全意识,提高餐品安全水平。方法根据国际食品法典食品委员会《HACCP体系应用指南》、卫生部《食品企业HACCP实施指南》和《餐饮业HACCP通用实施指南》方法,选择石河子高中学区食堂进行HACCP安全控制体系的试点研究。结果管理层及食堂加工人员的食品卫生安全意识明显增强;经食品卫生相关知识培训后的卫生知识合格率达到了98.46%;食品原料采购的索证情况合格率达到了90.77%;感官性状合格率达到了95.38%,餐品加工等关键环节的菌落总数与建设体系前相比均显著下降(P<0.01),加工人员的手、熟食容器及成品菜的大肠菌群合格率达到了84.00%、88.33%、85.00%,较建设体系前均有显著提高。结论 HACCP体系的实施,有效的增强了学区管理层的食品安全意识,积极主动的对食堂加工人员进行培训,明确了岗位意识,加强了对关键控制点进行控制,保障了该体系的有效实施。

Objective Through the establishment of HACCP system to enhance the awareness of managers and workers on food safety, to improve the food safety level. Methods According to ＂HACCP System Application Guide＂ of the Codex Alimentarius Commission, ＂Guide for the implementation of HACCP in food industry＂ of Ministry of Health and ＂General Guide of the Implementation of HACCP in Catering ＂,HACCP system was applied in High School District cafeteria of shihezhi city. Result Managers and workers of canteen significantly increased the awareness of hygiene and food safety. After training, qualified rate of hygiene knowledge, certification of raw materials and sensory characteristics reached 98. 64% ,90. 77% and 95.38% ,respectively. The detection values of aerobic bacterial count in food processing were significantly reduced （ P 〈 0. 01 ）. The qualified rates of E. coli of hands of workers, containers of cooked food and food products reached 84. 00%, 88. 33% and 85.00%, respectively, with significant improvement. Conclusion The implement of HACCP enhanced the awareness of food safety of managers and workers, increased the control of critical control points, and ensured food safety of canteen.