学校食堂实施全程质量控制的关键控制环节研究

Analysis on the key points of food quality control in school cafeteria

目的在学校食堂实施全程质量控制,促进学校推广危害分析与关键控制点(hazard analysis critical control point,HACCP)应用,加强监管部门对关键环节的重点控制,以保障学校食堂食品安全。方法采用配额抽样的方法,对全国六大区域23个省(直辖市、自治区)318个县(区)的6 574名食品安全监管部门公职人员进行问卷调查。结果 1参与调查的6 574人中,82.22%接受调查者认为在食品行业实施全程质量控制,不同程度上能够达到保障食品安全的目标;2HACCP已开始被应用于学校食堂,实现食品安全全程质量控制。学校食堂五个关键控制环节对学校食堂安全状况的影响程度不完全相同,差异有统计学意义(χ2=935.44,P<0.01);3组间Bonferroni多重比较显示原料采购及使用与食品加工制作规范对学校食堂安全状况的影响程度最大,食堂硬件设备和就餐环境卫生次之,食堂分类许可较其他四组影响最小。结论食品安全监管部门应积极引导学校食堂建立HACCP系统,实施全程质量控制。同时,发挥监管主体作用,在日常量化分级管理中按照关键控制环节对食品安全的影响程度制定重点监管内容,并进一步完善学校食堂分类许可制度,为全程质量控制提供保障。

Objective To discuss the key points of food quality control,in order to further guarantee the food safety in school cafeteria by promoting the implementation of HACCP（Hazard Analysis Critical Control Point）. Methods A questionnaire survey was conducted among 6 574 individuals working for food safety supervision randomly selected from 318counties（district）of 23 provinces in China. Results 82.22% of the respondents supported the entire quality control program in school cafeteria to ensure food safety for students.HACCP had been implemented in school cafeteria and 5key points were noticed to influence the quality control with different capacity（χ2=935.44,P 0.05）.The intergroup Bonferroni multi-comparison showed that raw material purchasing and food processing were the most important influencing factors for food safety,followed by hardware units and environmental health inside the cafeterias.The classification license had the least influence. Conclusions HACCP should be implemented exclusively in school cafeterias,and individuals who supervise the food safety should set standards and regulations for food quality control by focusing on those key points which influence the quality control in school cafeterias.