HACCP system is an effective method to ensure food safety, and it is a preventive quality assurance system to ensure food safety in the international food industry in recent years. By effectively monitoring the key links in food processing, the hidden dangers of food hygiene and safety can be eliminated or reduced to a safe level. The traditional HACCP system is mainly used in the food manufacturing industry, and it is suitable for food safety hazards in the stable, repeatable and predictable manufacturing process. The food safety of school canteens has an important impact on the health of teachers and students and the stable development of schools, and has also received extensive attention from the society. Tableware disinfection in student canteens has the characteristics of frequent replacement of operators, uneven level of employees and imperfect equipment and facilities, so it is difficult to fully apply HACCP system. However, drawing lessons from HACCP concept and management methods has a very significant effect on the control of tableware cleaning and disinfection in school canteens. According to the basic principles and methods of HACCP system, the author established the disinfection link of tableware in school canteen and the scheme of implementing HACCP system, which provided valuable information for health supervision institutions to better adapt to the development of food hygiene supervision in schools.

Organization and management of 1 HACCP system work

Effective organization and management is the premise and guarantee for HACCP system to play a powerful role in school canteen catering. Therefore, under the guidance of the health supervision department, it is necessary to set up an HACCP implementation team centered on the school principal, the person in charge of the canteen and the disinfection personnel, each with its own duties and clear division of labor.

2 Hazard analysis

Hazard analysis is the basis for determining critical control points and implementing control measures. Therefore, the HACCP system hazard analysis of school canteen tableware must be comprehensive and accurate. See table 1.

3 See Table 2 for the determination of key control points.

4 discussion

There are many factors that affect the disinfection effect of tableware, but the key control point to improve the qualification rate of tableware disinfection is to have enough disinfection facilities, have the conditions to disinfect tableware, disinfect tableware effectively, and have a clean storage place after disinfection to avoid secondary pollution; Secondly, it is necessary to have a tableware disinfection system and implement it in management, and there must be disinfection personnel with certain disinfection knowledge and good hygiene habits. If tableware disinfection is qualified, secondary pollution should be prevented. It is an effective management measure to apply HACCP principle to the disinfection of tableware in school canteens. By improving disinfection equipment, training managers and employees, understanding relevant knowledge, enhancing sense of responsibility, so as to achieve a clear goal and effectively ensure disinfection effect. [Note: This article was transferred from [www.lunwenw.com, China Paper Service Network] Original link:] Original link:/html/hyjj/113030769.html.