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目的探讨HACCP体系在餐饮卫生监督应用,为建立和完善卫生监督体系提供参考依据。方法根据是否实施HACCP体系进行分组,比较两组间食品安全合理率,根据实验组既往检验进行比较,比较HACCP体系实施前后食品安全合理率。结果实验组与对照组食品安全合格率比较,在物理危害方面、化学危害方面、生物危害方面差异均具有统计学意义(P<0.001),卡方检验分别为χ2=35.601、χ2=16.573、χ2=12.576,实验组实施HACCP体系前后比较食品安全合格率,此三方面危害差异亦均具有统计学意义(P<0.001),卡方检验分别为χ2=41.973、χ2=19.449、χ2=15.784。结论 HACCP体系在餐饮机构提高食品安全具有较好的效果,有助于卫生监督机构控制、管理食品卫生安全,值得在卫生监督领域广泛推广。
Objective To explore the application of HACCP system in food hygiene supervision and provide references for establishing and improving the health supervision system. Methods According to the grouping of HACCP system, the reasonable rates of food safety between the two groups were compared and compared according to the past test of the experimental group to compare the reasonable rates of food safety before and after the HACCP system was implemented. Results Compared with the control group, there was significant difference in the physical hazard, chemical hazard and biohazard between the experimental group and the control group (P <0.001), and the chi-square test was χ2 = 35.601, χ2 = 16.573, χ2 = 12.576. Compared with the food safety compliance rate before and after the implementation of HACCP system in the experimental group, the difference in the three aspects was also statistically significant (P <0.001). The chi-square test was χ2 = 41.973, χ2 = 19.449 and χ2 = 15.784 respectively. Conclusion The HACCP system has good effect on food safety in catering establishments and helps the health supervision agencies to control and manage food hygiene and safety. It is worth to be widely promoted in the field of health supervision.