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目的为了保证秦皇岛中小型旅游餐饮企业的良性运行。方法将HACCP(Hazard analysis and critical control point)应用于旅游餐饮企业日常餐饮管理中,对其每个环节可能造成的潜在危害进行分析,以确定影响食品质量的关键控制点(CCP),并针对每一个CCP点制定出相应的预防措施。结果建立安全监控制度,结合在2家中小型旅游餐饮企业2010年旅游旺季中的应用结果分析,将可能存在的潜在危害因素降低到可接受水平,以确保旅客的饮食卫生安全和身体健康。结论最终的应用结果显示,餐饮企业工作人员卫生知识知晓率提高到培训后的84.6%,餐饮卫生状况和成品检测结果显著提高。
Purpose In order to ensure the healthy operation of small and medium-sized tourism catering enterprises in Qinhuangdao. Methods The HACCP (Hazard Analysis and Critical Control Point) was applied to the daily catering management of tourism catering enterprises, and the potential hazards caused by each link were analyzed to determine the key control points (CCPs) that affect the quality of food. A CCP points out the corresponding precautionary measures. Results The establishment of safety monitoring system combined with the application of the results of the survey on the tourist season of two small and medium-sized tourism catering enterprises in 2010 will reduce the possible potential hazards to an acceptable level so as to ensure passengers’ food safety and health. Conclusion The final application results show that the awareness rate of hygiene knowledge among catering enterprises increased to 84.6% after training, and the health status of catering and finished product testing results were significantly improved.