某动车配餐基地食品检测及HACCP体系应用探讨

目的调查动车配餐基地快餐盒饭、食饮具、生产环境卫生状况及影响因素,调查食品安全日常管理状况,及时发现隐患,改进、提高快餐盒饭卫生质量。方法采用现况调查的方法,对2011—2013连续3年快餐盒饭、生产食饮具、生产环境跟踪检测,将HACCP管理手段应用于日常管理,及时发现食品安全隐患并采取纠偏措施。结果 2012年春季快餐盒饭出现检测不合格峰值,随后呈逐步下降的趋势;食饮具年度检测合格率差异有统计学意义,2011年合格率最低;不同地点检测合格率有显著差异,碗、米饭传送带、热包传送带合格率低;样品分类检测合格率有显著差异,温度与湿度合格率最低,其中米饭包装车间最低。盒饭保质期限、食品加热中心温度、食品速冷温度、包装车间温度是关键控制点。结论实施HACCP管理后食品检测合格率逐年增高,效果显著。

Discussion on the Application of a Multiple Food Base Food Detection and HACCP System

Objective To know about the health status and the factors of influence of fast food lunch box and tableware and the production environment on train catering base. To survey about the food safety status and find hidden in time and improve the sanitary quality of box lunch. Methods Cross-sectional survey was conducted for 2011- 2013 years for lunch box,tableware,and environment. By HACCP management used in daily management and detected of food safety problems and took corrective measures in time. Results There was a detecting disqualification peak in spring in 2012 and then declined gradually. The lowest eligibility of tableware was in 2011,and were lowest eligibility of tableware was rice and conveyor belt and heat pack. The temperature and the humidity were the lowest,rice packaging workshop was lowest,there were significant differences in classification and detection rate of qualified. The shelf life of food lunch and the center temperature of cold temperature and food fast cooling temperature and packaging workshop temperature were critical control points. Conclusions After HACCP management was carried out that food detection qualified rate increased year by year,it was effect.