摘要
为预防学生营养餐食物中毒 ,选择北京市日供学生午餐量为 12 0 0 0份、70 0 0份、30 0 0份的学生营养餐公司各 1家 ,日供学生午餐量 90 0份的学校食堂 1所为研究对象。通过危害分析 ,确定关键控制环节为 :食品采购、食品烹调加热、熟食容器餐盒洗刷消毒、从业人员健康状况与洗手、出锅至食用的间隔时间。针对关键环节提出了相关干预措施 :从正规渠道采购食品 ;彻底加热食品 ;熟食容器餐盒每次使用前进行热力消毒 ;禁止出现有碍食品卫生症状的人员上岗 ,分餐前洗手、消毒 ;营养餐出锅至食用的时间不超过 3h。经验表明该方法简单易执行 ,4个研究对象基本能够严格执行干预措施 ,所供营养餐符合卫生要求。
Three companies and one school cafeteria that provide 12 000,7 000,3 000 and 900 pupil nutritious set meals per day respectively were employed in this study, with the aim of reducing the foodborne diseases caused by the school based nutritious meal via hazard analysis of critical control points during food processing. The results indicated that the raw materials procurement and food heating, disinfection of dishes specific for ready to eat food, health status of the food makers and time interval from cooker to table are the critical control points. The intervention strategies for each point were taken. These include that the raw materials purchased from the canonical sources, foods are completely heated, food containers are boiled, steamed or sterilized before use, the stuffs who suffer from the infectious diseases or purulent dermatosis are forbidden to engage the food processing, food makers wash and disinfect their hands completely before delivering the foods and the meal should be taken within 3 hours after cooking. These strategies are easy to carry out and the meals provided by these four companies meet the associated sanitary criteria. Authors's address: Guo Zixia, Beijing Municipal Institute of Health Inspection, Beijing 100020, PRC.
出处
《中国食品卫生杂志》
2002年第6期6-10,共5页
Chinese Journal of Food Hygiene
基金
科技部基金资助课题 (课题号 :96 92 0 3 4 0 3 )
