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目的研究HACCP原则在旅客餐车卫生管理中的应用效果,为餐车卫生管理运用此方法提供依据。方法应用危害分析与关键控制点预防控制系统[1],对合肥列车段12个班组的餐车进行危害分析及关键点控制。结果烹调加工、生熟标记、加工过程生熟分开、消毒液浓度、消毒时间和个卫生的合格率分别从84.5%、89.3%、82.1%、69.0%、56.0%、87.5%提高到97.6%、100%、96.4%、95.2%、100%、100%,经卡方检验,均有显著性(P<0.05)。结论HACCP原则对于提高餐车的卫生管理水平,预防列车食物中毒的发生有较好的作用。
Objective To study the application effect of HACCP principle in the hygiene management of passenger car and to provide the basis for this method. Methods Applying the hazard analysis and key control point prevention and control system [1], the hazard analysis and key point control of dining car in 12 teams in Hefei train depot were carried out. Results The cooking, raw and cooked marks, the separation of raw and cooked food, the concentration of disinfectant, the disinfection time and the passing rate of sanitation were increased from 84.5%, 89.3%, 82.1%, 69.0%, 56.0% and 87.5% to 97.6% respectively. 100%, 96.4%, 95.2%, 100%, 100% respectively. There was significant difference between two groups (P <0.05). Conclusion The HACCP principles have a good effect on improving the hygiene management of dining cars and preventing the occurrence of train food poisoning.