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目的:通过在中小学食堂中建立HACCP体系前后卫生学资料的分析和对食堂工作人员进行专业培训前后的问卷调查,评价在中小学食堂建立HACCP体系的效果。方法:采用问卷调查、实验室检测等方式对搜集的资料进行统计分析。结果:实施HACCP体系后食品加工环节的菌落总数显著下降(P<0.01),食品加工者卫生知识合格率显著提高(P<0.01)。结论:HACCP体系的建立,提高了中小学食堂的食品安全水平。
OBJECTIVE: To evaluate the effect of establishing HACCP system in primary and secondary school canteens through the analysis of hygiene data before and after the establishment of HACCP system in primary and middle school canteens and the questionnaire survey before and after professional training of canteen staff. Methods: By means of questionnaire survey and laboratory test, the collected data were analyzed statistically. Results: The total number of colonies in food processing decreased significantly after HACCP system was implemented (P <0.01), and the passing rate of hygiene knowledge of food processors increased significantly (P <0.01). Conclusion: The establishment of HACCP system has improved the food safety level of primary and secondary school canteens.