忽视学生营养餐的管理,容易发生食物中毒重大事件,严重危害学生身体健康.研究阐述了规模化生产学生营养餐新建工程的规范设计和生产技术管理.按照学生营养餐生产企业有关卫生规范进行工厂设计,执行清洗消毒和卫生保持标准操作程序(SSOP),根据HACCP原理对生产和配送过程中可能造成食品污染的各种危害因素进行系统和全面的分析,明确关键控制点、关键限值、纠偏措施和验证程序.加强教育培训,提高从业人员的食品卫生意识.通过HACCP管理系统的实施,确保学生营养餐的质量与安全.%If the safety management of nutrimeal for students is ignored, the events of serious food poisoning would happen,which is seriously harmful to the student health. This paper expounds the standard design and technical management for the new engineering project of nutrimeal for students. According to related hygienic specifications of production enterprises supplying nutrimeal for students,the new factory was designed. The Cleanser & Disinfection and Sanitation Standard Operating Procedure( SSOP) were implemented. HACCP was employed in the production and distribution to conduct systematic and comprehensive analysis of various harmful factors that may lead to food contamination. Meanwhile the critical control points, critical limit, corrective actions, and verification procedure were established. Educational training is very important to improve staff awareness of food hygiene. The application of HACCP management system is an effective measure to ensure the quality and safety of nutrimeal for students.
展开▼
