HACCP应用于高校食堂卫生管理的探讨

Study on the Application of Hazard Analysis and Critical Control Point Management System in Sanitary Supervision of University Canteens

目的调查危害分析与关键控制点(HACCP)管理体系对高校食堂卫生状况的干预效果。方法对长沙某高校四个食堂实施HACCP管理体系前后的卫生状况等指标进行量化分析。结果实施HACCP体系后,该高校食堂的食品原料采购索证、台账记录及操作间大肠菌群合格率均有显著提升(P<0.01);即食食品70℃以上中心温度的合格率也有明显改善(χ2=8.50,P<0.05);员工食品安全卫生知识问卷及格率显著提高(P<0.01)。结论运用该体系可以有效提高高校食品卫生安全状况。

Objective To investigate the intervention effect of hazard analysis and critical control point （HACCP） man- agement system on sanitation indexes of university canteens. Methods Before and after implementation of HACCP, sanitati- on indexes of 4 university canteens were analyzed and compared. Results After implementing HACCP management, the pas- sing rates of asking for food certificate, record of account book and coliform group of the kitchens were significantly higher than those before implementing HACX;P management （P〈 0.01 ）. There was an obviously increased passing rate of central tempera- ture （ 〉 70℃ ） of ready- to- use- food after implementing HACCP management （ x2 = 8.50, P 〈 0.05）. Furthermore, the passing rate of questionnaire about knowledge of health and safety procedures based on implementing HACI2P management was significantly improved （P 〈 0.01 ）. Conclusions The implementation of HACCP management can improve the sanitary con- dition of university canteens effectively.