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目的探索集体用餐配送企业食品安全生产要求和方法,并提出食品安全监督管理建议。方法运用HACCP原理,对集体用餐配送企业进行干预实验,包括卫生知识培训、关键控制点的确定、卫生制度的建立和菜肴制作行为的规范等。结果通过对集体用餐配送加工过程危害因素的分析,确定关键控制点,制定菜肴安全制作要求;干预前后从业人员食品安全知识掌握率从33.2%提高到60.4%;菜肴细菌总数和大肠菌群数量明显下降;与熟食直接接触的用具合格率明显提高,从业人员手部的生物因子指数也有下降。结论运用HACCP原理对集体用餐配送企业进行干预效果明显,此方法可供食品安全监管部门在日常监督管理工作中应用。
Objective To explore the requirements and methods of food safety production for group meal distribution enterprises and put forward food safety supervision and management suggestions. Methods Using HACCP principle, intervention experiments were conducted on collective food distribution enterprises, including training of health knowledge, determination of key control points, establishment of health system and standardization of dishes production behavior. Results Through the analysis of the hazardous factors in the process of delivery of collective meals, the key control points were determined and the requirements for the safe production of dishes were formulated. The knowledge of food safety before and after intervention was increased from 33.2% to 60.4%. The total number of bacteria and coliform bacteria Decline; direct contact with cooked food significantly improved the pass rate, practitioners’ biological factor index also declined. Conclusions The HACCP principle has obvious effect on the intervention of collective food distribution enterprises. This method can be used by food safety regulatory authorities in daily supervision and management.