摘要
[目的]研究重大活动接待食品安全监管实践,探讨大型会议食品安全监管模式。[方法]应用HACCP原理对大型会议食品生产加工过程进行危害分析。[结果]采购、烹饪加工、熟食加工、备餐、餐具洗刷消毒5个环节为关键控制点,各关键控制点的干预措施主要从正规渠道采购食品、彻底加热、适宜温度保藏、消毒保洁。[结论]该管理模式可以把有限的人力和物力防在最需要控制的关键控制点上,从而有效地预防食源性疾患的发生,保障大型会议的食品安全。
[Objective]In order to explore food safety pattern in large meeting. [Methods]HACCP approaches were employed. [Results]After hazard assessment,5 critical control points were determined：purchasing of raw materials, time and temperature of cooking, sanitary status of rooms making cooked foods, time from making ready to eating, steriliztion of table ware. The intervention strategies,for each point were taken. These included that the raw sterials were purchased from the canonical sources, meat dishes and vegetable dish were cleaned in different pool, foods were completely heated, food maker hands were washed completely before delivering the foods and the meal should be taken within 2 hours after cooking. [Conclusion]These strategies were easy out. The data obtained in this stuty would certainly provide the scientific basis for food safety control in large meeting.
出处
《预防医学论坛》
2005年第6期661-663,共3页
Preventive Medicine Tribune
关键词
大型会议
食品安全
关键控制点
Large meeting
Food safety
Critical control point
