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目的:探讨HACCP食品质量管理体系对餐饮业中危害因素的控制效果。方法:选择18加我市自愿开展HACCP管理体系的餐饮企业作为研究对象,采用HACCP食品质量管理体系进行干预,比较干预实施前后餐饮企业的微生物污染情况。结果:使用HACCP管理体系后,熟肉制售过程中的冷却、切片、拌料以及最终就餐前的菌落总数和大肠菌群数都有明显降低,且差异有统计学意义(P<0.05)。其中,就餐前熟肉制品的菌落总数降低至8.4×10~3cfu/g,大肠菌群数47 MPN/100 g。刀具、砧板、抹布、菜盘以及双手的微生物污染较之前有明显改善(P<0.05)。其中,刀具、砧板、抹布、菜盘以及双手的菌落总数降低至100 cfu/g以下,大肠菌群数都低于3 MPN/100 g。结论:HACCP体系能有效提高食品安全,值得在以后的餐饮业中推广使用。
Objective: To investigate the control effect of HACCP food quality management system on the harmful factors in the restaurant industry. Methods: Choose 18 plus HACCP management system of catering enterprises in our city as the research object, using HACCP food quality management system to intervene, comparing the implementation of pre-implementation and post-implementation of micro-organisms pollution. Results: After using HACCP management system, the number of colony, colony and coliform before cooling, slicing, mixing and the final meal were significantly decreased (P <0.05). Among them, the total number of colonies before cooked cooked meat products decreased to 8.4 × 10 ~ 3cfu / g, coliform bacteria number 47MPN / 100g. Microbiological contamination of knives, chopping boards, rags, dinner plates, and both hands was significantly improved compared to before (P <0.05). Among them, the total number of colonies of knives, chopping boards, rags, dinner plates and both hands was reduced to less than 100 cfu / g and the number of coliforms was less than 3 MPN / 100 g. Conclusion: HACCP system can effectively improve food safety and is worth promoting in the future catering industry.