HACCP管理系统在学生盒饭卫生质量监督中的应用

Application of the system of Hazard Analysis of Critical Control Points in hygienic quality surveillance of lunch box for students

[目的 ] 通过HACCP管理系统的应用 ,提高学生盒饭的卫生质量。 [方法 ] 采用HACCP管理系统的基本原理和方法。 [结果 ] 通过进行危害因素分析 ,确定了从业人员培训、原辅料质量、菜肴烧熟煮透、学生盒饭从加工至食用时间是影响学生盒饭卫生质量的关键控制点。 [结论 ] 应用HACCP管理系统可以提高学生盒饭的卫生质量 ,值得进一步推广。

To improve the hygienic quality of lunch box for students through HACCP management system. HACCP basic principles and procedures were applied. Through hazard analysis,training for employees,raw material quality,cooking time and interval between cooking and eating were observed to be the critical control points for improving the fast food quality.[Conclusion] HACCP management system is useful to improve the lunch box for students.