摘要
[目的]对在奥运会帆船赛食品安全卫生保障中实施HACCP管理体系进行初步探讨。[方法]根据奥帆赛餐饮食品加工流程图和HACCP体系基本原理,对奥帆餐饮食品加工过程中可能造成食品污染的各种危害因素进行系统分析,确定关键控制点,在关键控制点对危害因素进行控制,并对控制效果进行监控。[结果]奥帆赛餐饮食品加工过程中原料接收、储藏、预处理、烹调及烹调后保藏和餐具消毒为关键控制点,需重点监控。[结论]在奥帆赛餐饮服务中建立HACCP体系管理,不仅可以减轻卫生监督部门保障的压力,提高服务商的餐饮管理水平,而且为提升青岛市的食品安全保障水平累积经验。
[Objective] To initially explore the implement of HACCP practice in the food security system of Olympic sailing games. [Methods] According to food processing among Olympic sailing gaines and the basic principle of HACCP, all factors which could induce the food contamination during the food process were analyzed to define critical control points （ccp）, while to control these risk [actors at ccp and supervise the effect of control. [Results] Food reception, preservation, pretreatment, cooking, preservation after being finished and dinner sets sterilization are the critical control points, which should be 4, supervised carefully. [ Conclusion ] To establish the HACCP principle for the food processing during Olympic sailing games not only lighten the pressure of health supervision institution hut also improve the management level food service providers and accumulate the experience for food security in Qingdao.
出处
《现代预防医学》
CAS
北大核心
2008年第20期3935-3937,共3页
Modern Preventive Medicine
基金
国家科技支撑计划"食品安全关键技术"重大项目<重大活动中食品安全保障技术研究及示范>课题青岛奥帆赛重大活动中食品安全保障技术示范子课题
