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危害分析与关键控制点(HACCP)体系是被国际权威机构认可的科学、简便、实用的预防性食品安全体系。应用HACCP理论进行医院营养餐质量管理,制定科学合理的加工工艺流程,分析影响营养餐安全性的显著危害,提出预防措施,建立关键控制点,并指出对关键控制点如何建立域值,如何监控、纠正、验证和记录,是提高管理效率和营养质量、增加病人满意度的有效途径。
The Hazard Analysis and Critical Control Point (HACCP) system is a scientific, simple and practical preventive food safety system approved by international authorities. Applying HACCP theory to hospital nutrient quality management, formulating scientific and rational processing process, analyzing the significant harms affecting nutrient safety, suggesting preventive measures, establishing critical control points, and indicating how to establish threshold values for critical control points and how to monitor Correcting, verifying and documenting is an effective way to increase management efficiency and nutritional quality and increase patient satisfaction.