文章探讨了危险分析关键控制点 (Hazard Analysis Critical Control Point,HACCP)预防性管理系统在宾馆、食品企业中的应用问题。从判定宾馆、食品企业等食品、饮水诸环节的危险因素到确定卫生质量关键控制点并采取改正措施 ,在监督监测与指导服务相结合等方面作了细化分析。该管理系统应用于最近在上海召开的合作组织会议、亚太经合组织 APEC会议的食品饮水卫生保障工作中 ,确保了两会期间未发生一例食物中毒及其他食源性疾患 ,无一例传染病 ,圆满地完成了卫生保障任务 ,实现了两会的卫生保障预期目标 The paper discusses the application of Hazard Analysis Critical Control Point (HACCP) preventive management system in hotels and food enterprises. From the determination of hotels, food enterprises and other food, drinking water links all the risk factors to determine the key quality control point of health and take corrective measures in the supervision and monitoring and guidance services combined with a detailed analysis. The management system was applied to the recent meeting of cooperative organizations held in Shanghai and the APEC meeting on food and water hygiene and security to ensure that no food poisoning and other food borne diseases and no infectious diseases occurred during the two sessions, The task of health security, to achieve the two goals of the health security expected