HACCP在学生集体用膳中的应用

APPLICATION OF HACCP TO THE DIETS FOR STUDENTS.

目的 :学生集体供膳的卫生安全是政府、社会最关心的事情之一。方法 :成都市卫生执法监督所在大量调查基础上 ,采用国际先进的危害分析关键控制点 (HACCP)原则 ,与 GMP (良好生产规范 )相结合的方法。结果 :采购良质的食品原料、彻底热加工、从业人员的健康状况等 3点关键控制措施预防食源性疾病的发生。结论 :HACCP原则在保障学生集体用膳的卫生安全中作用重大 ,值得推广。

Objective:Hygienic safety for student's diets is one of matters of considerable interest to both government and society. Methods:On the basis of a large quantity of investigation,international advanced principle of Hazard analysis critical control points(HACCP) was adopted and combined with GMP(good manufacturing practise) by Chengdu Municipal Health Inspection Institute.Results:The key for HACCP to prevent diseases from source of food lies in buying raw material food of good quality,heating completely processed food and health of cooks etc.Conclusions:The principle of HACCP is important function in guaranteeing hygienic safety for students'diets.It is worthy to be popularized.