Application of Hazard Analysis and Critical Control Point (HACCP) System in Hygiene Management of Nutritious Food Provided for College Sports Students

摘要

Nutritious food poisoning events have increasingly happened in sports students recently. To prevent nutritious food poisoning in college sports students, three nutritious food companies with the daily lunch supply quantity of 12,000, 7,000, 3,000 and one school canteen with the daily lunch supply quantity of 900 are taken as research objects. Through hazard analysis, Critical Control Points (CCP) are confirmed: food purchasing, food cooking and heating, washing and disinfection of cooked food containers, physical condition of employees and hand washing and interval time of food from out of pan to consumption. In addition, relevant intervening measures for CCP are put forward: purchase food by normal way; heat food thoroughly; perform thermal disinfection before every use of cooked food containers; forbid to employ a person who obstructs food hygiene condition; wash and disinfect; restrain interval time of food from out of pan to consumption to less than 3 h. The method is proved to be simple and easy to perform, 4 research objects can strictly carry out intervention measures basically and the supplied nutritious foods meet health requirements.