实施学校食堂关键环节控制点管理与预防食物中毒效果研究

Study on control and prevention effects of HACCP on food poisoning in the school cafeteria

目的在学校食堂食品安全管理中推行危害分析和关键环节控制点(hazard analysis and critical control point,HACCP)管理系统,保证食品质量安全,预防食物中毒事故发生。方法根据赣榆县1995-2000年6年内全县中小学校、职业技术学校食物中毒发生的特点,找出存在的危害环节,制订控制措施,成立以司务长、食品安全管理人员、厨师、采购员、工人领班为成员的领导小组,通过卫生监督部门培训指导,制作HACCP计划表并组织实施。结果2001年以后,全县56家实施HACCP管理的学校食堂均未发生食物中毒事故。结论在学校食堂应用HACCP管理预防食物中毒事故是有效的。但HACCP是一项科学严谨的活动,需要有一套规范的参考标准和考核机制,在执行过程中稍有松懈就有可能使其仅仅成为一个口号、一个摆设,从而难以达到预期的效果。

Objective To carry out the hazard analysis and critical control point （HACCP） system in the man- agement of school canteen food safety, so as to ensure food quality and safety, as well as prevent food poison- ing accidents. Methods According to characteristics of food poisoning accidents occured in middle and prima- ry schools and vocational - technical schools of Ganyu county from 1995 to 2000, the hazard points were denti- fled, and control measures were formulated. A leading group including company quartermaster, food safety managers, cooks, buyer, worker foreman was set up. Through training guide of the hygiene supervision de- partment, HACCP plan table was made and implemented. Results Since 2001, food poisoning accidents had not occured in 56 school cafeterias with HACCP management. Conclusions Application of HACCP manage- ment in the school cafeteria is effective to the prevention of food poisoning accidents. However, HACCP is a rigorous scientific activities which need a set of standardized reference standards and assessment mechanism. Once relax the implementation process, it is possible to make it become merely a slogan, a furnishings, there- by make it difficult to achieve the desired effect.