为保障第五届全国残疾人运动会食品饮水卫生 ,卫生监督员运用了危险分析关键控制点 (Hazard AnalysisCritical Control Point,HACCP)对接待宾馆进行预防性管理 ,判定宾馆食品、饮水诸环节的危险因素 ,确定卫生质量关键控制点 ,将监督监测与指导服务相结合 ,确保运动会期间未发生一例食物中毒及其它食源性疾患 ,个别传染病得到有效控制 ,无一例续发 ,实现了预期目标 To ensure the food hygiene of the 5th National Paralympic Games, the health supervisors use the Hazard Analysis Critical Control Point (HACCP) to conduct preventive management of the guesthouses, determine the risk factors of the hotel food and drinking water links, Determine the key control points of health quality and integrate monitoring and guidance services to ensure that no food poisoning and other food-borne diseases occur during the Games. Individual infectious diseases are effectively controlled and no further cases are reported to achieve the expected target