摘要
为确保医院营养膳食科的食品安全,探索HACCP体系在科室日常餐饮加工工作中的建立和应用,文章以中医附院营养膳食科加工操作区作为研究对象,建立科室餐饮加工过程中的HACCP体系及应用准则,确定对原料采购、初加工、熟加工、分发、清洗等多个方面进行危害分析,确定每个环节的关键控制点,制定出详细的HACCP计划,有效控制餐饮加工中的危害因素。
To ensure food safety in the hospital nutrition department, this paper explores the establishment and application of HACCP system in daily food processing method. Taking the operation zone of the nutrition de- partment of affiliated hospital of chengdu University of TCM, this paper aims to establish the HACCP system and application guidelines in the food processing of different departments so as to conduct hazard analysis of in- gredient purchase, pre-processing, processing, distribution and cleaning, establish the key control points for each step, and propose a detaild HACCP plan to effectively control the safety of food processing.
