目的研制集体用餐配送膳食食品安全地方标准,为集体用餐配送膳食生产单位及食品安全监管部门提供执行标准和规范依据。方法通过科学论证设定标准的适用范围、定义分类,以及关键危险因素、相应的食品安全指标限值、采样方法 ,结合集体用餐配送膳食加工制作过程中的关键控制点,确定加工操作规范,提出先进的食品安全管理措施与技术要求。结果研制的集体用餐配送膳食食品安全地方标准适用于批量生产的盒饭和桶饭,不适用于预包装食品。标准设定一级采样方案,检验样品一般为混合样,感官要求、膳食中心温度为交收检验项目,微生物设定了大肠菌群和常见致病菌。结论该项目分析了历年监督抽检、风险监测数据,开展了现场调研、抽样验证,广泛听取吸纳了各方面的意见,该标准是一部建立在食品安全风险评估基础上的地方标准。 Objective To develop a local standard for the distribution of food and beverages for collective meals and to provide standards and norms for the production of meal units and food safety regulatory authorities for collective meals. Methods The scope of application, the definition of classification, the key risk factors, the limit of food safety index and the sampling method were set through scientific demonstration. The key control points in the process of catering and delivery of collective meal were determined, and the processing operation criterion was put forward Advanced food safety management measures and technical requirements. Results of the development of the collective meal distribution of food safety standards for mass production of lunch and rice barrel, does not apply to pre-packaged foods. Standard set a sampling program, the test sample is generally mixed samples, sensory requirements, the center of the meal for the delivery of test items, microorganisms set the coliform bacteria and common pathogens. Conclusion The project analyzed the data of surveillance sampling and risk monitoring over the years, carried out on-site investigation and sampling verification, and extensively listened to and absorbed all aspects of opinions. The standard is a local standard based on food safety risk assessment.