HACCP在高校食堂食品安全管理中的应用

Application of HACCP System in the Food Safety Management of University Refectory

为提升高校食品安全管理水平,阐述了HACCP体系在高校食堂中的应用。通过对食品加工过程的危害分析,确定食材采购、烹调加工、成品供应、餐具清洗消毒和从业人员卫生5个环节为关键控制点,并提出了相应的控制和纠偏措施,制定出HACCP计划。最后,对HACCP在高校食堂建立与实施中的注意事项进行了说明。

To improve food safety management level, the Hazard Analysis and Critical Control Point （HACCP） was applied to the university refectory. The potential hazards that might exist in every step of food production were indentified to determine critical control points （CCPs）, which included raw material purchasing, food heating and saling, disinfecting of dishware and health habit of practioner. In addition, the monitoring measures were developed for each CCP, along with targets and corrective actions, and an HACCP plan of university refectory was then established based on the above work. Points for attention in establishment and implement of HACCP system were also illustrated herein as well.