HACCP體系在中小學(xué)食堂中的應(yīng)用研究

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摘 要：本文闡述HACCP體系應(yīng)用的意義，采用HACCP體系對(duì)加工過(guò)程進(jìn)行危害分析，確定原材料驗(yàn)收、貯存、烹調(diào)加工、餐具洗消、食品留樣和從業(yè)人員6個(gè)關(guān)鍵控制點(diǎn)及關(guān)鍵限值，建立監(jiān)控程序、糾偏措施和驗(yàn)證程序，旨在加強(qiáng)中小學(xué)食堂食品安全管理提供思路，保障中小學(xué)生飲食安全。

關(guān)鍵詞：中小學(xué)食堂；食品安全；HACCP體系

Research on the Application of HACCP System in Primary and Secondary School Canteens

FAN Xiaoyan1， ZHANG Xiaojia2， JIN Yawei3， HAO Dongsheng3， WANG Yanying4*

（1.Lingshou County Food and Drug Inspection and Testing Center， Lingshou 050500， China; 2.Lingshou County Consumer Rights Center， Lingshou 050500， China; 3.Lingshou County Market Supervision and Administration Comprehensive Law Enforcement Bureau， Lingshou 050500， China; 4.Chengde City Food and Drug Inspection and Testing Center， Chengde 067000， China）

Abstract： This article elaborates on the significance of the application of the HACCP system， uses the HACCP system to conduct hazard analysis on the processing process， determines 6 key control points and limit values for raw material acceptance， storage， cooking and processing， tableware washing and disinfection， food sample retention， and employees， establishes monitoring programs， corrective measures， and verification programs， aiming to provide ideas for strengthening the food safety management of primary and secondary school canteens， and ensure the food safety of primary and secondary school students.

Keywords： primary and secondary school canteens; food safety; HACCP system

由于中小學(xué)食堂服務(wù)對(duì)象的特殊性，一旦發(fā)生食品安全事故，直接影響廣大師生的生命健康和校園和諧。（剩余1456字）