新冠肺炎疫情时期基于HACCP模型的高职院校食堂管理方法研究

Study on the Canteen Management Method of Higher Vocational Colleges Based on HACCP Model in the Period of“COVID-19”Epidemic

新冠肺炎疫情肆虐时期,高职院校食堂面临着保障食品安全的挑战.本文分析了高职院校保障对象的就餐特点,结合新冠肺炎疫情,运用HACCP模型分析了高职院校食堂食品加工流程和潜在危害性,确定了食堂食品加工过程的关键环节,制定了具有针对性的HACCP计划表.同时指出,随着人们对新冠肺炎病毒认知的不断加深,需要及时更新计划表,为保障食堂安全高效平稳运行提供基础支撑.

During the period of COVID-19 epidemic,the canteens of higher vocational colleges are facing the challenge of food safety.This paper analyzes the dining characteristics of the guaranteed peoples in higher vocational colleges,analyzes the food processing process and potential hazards in the canteen of higher vocational colleges by using the HACCP model in combination with the COVID-19 epidemic situation,determines the key links in the food processing process in the canteen,and formulates a targeted HACCP plan.At the same time,it is pointed out that with the deepening of people’s cognition of the COVID-19,the schedule needs to be updated in time to provide the basic support for the safe,efficient and stable operation of the canteen.