目的　运用危害分析与关键控制点 (HACCP)管理系统 ,提高学生营养盒饭的卫生质量。方法　根据国际食品法典委员会(CAC)文件《HACCP原理及其应用准则》推荐的原理与程序 ,参照我国相关卫生规范 ,以上海市徐汇区日供学生盒饭量为 2 0 0 0 0份 ,80 0 0份 ,1 0 0 0～ 3 0 0 0份的 7家公司为研究对象 ,对生产、运输过程进行危害分析 ,确定关键控制点。结果　通过危害分析 ,确定关键控制点为 :食品采购、食品加热烹调、熟食容器餐盒清洗消毒、从业人员健康状况与洗手、学生盒饭出锅至食用间隔时间。针对关键环节提出相关干预措施。结论　 3家执行干预措施的公司所供盒饭均符合卫生要求 ,未执行干预措施的公司存在着发生食物中毒的隐患 Objective To improve the hygienic quality of student nutrition lunch by using the HACCP management system. Methods According to the principles and procedures recommended by CAC document HACCP principle and its application guidelines and with reference to the relevant hygiene regulations in our country, the daily serving amount of students in Xuhui District of Shanghai Municipality was 2000 and 80 0 0 parts, 10 0 ~ 3000 parts of the seven companies as the research object, the production and transportation process of hazard analysis to determine the key control points. Results Through the hazard analysis, the key control points were identified as: food procurement, food cooking, meal box cleaning and disinfection, health status of employees and hand washing, student lunch and time until food consumption. Relevant interventions are put forward for the key links. Conclusions The three boxes of lunch boxes provided by the companies that implement the interventions meet the hygiene requirements. The companies that did not implement the interventions are at risk of food poisoning