Study Of HACCP System Establishment And Implementation In School Dining Room

It is important to establish HACCP system in school dining room. The school collective dining room is the crowd highly intensive food and beverage unit, which provides the school teachers and students with meal at the same time and the same place. Moreover, the students are a group of frail crowds, so its harm control request is higher. If the dining room management is not strict, the measure does not arrive, food source disease eruption will be happened. Once the school occurs the food poisoning, the affected area is broad, the harm population are many and the society affects enormously, can lower one's guard in no way. The characteristic of the traditional office procedure which is heavy in advance and afterwards during the supervision and inspection in school dining room, and the treatment after the problem took place, which has neglected the supervision to the processing course of food production to control, in a sense, there are passive characteristics. In order to prevent the food poisoning of dining room of the school effectively, need to set up one set to guarantee food's security system of the whole course of meal in school dining room, prevent food poisoning. The hazard analysis and the critical control point (HACCP) was used in food industry recently, which was a system for preventing hazard in food, and can decrease or even avoid defect through critically controlling key procedures. The HACCP system is not carried out widely in the dining industry application now, the national Ministry of Health proposes that the implementation of "food safe motion plan"in 2007. The dining industry HACCP system establishment and the implementation has already been listed in the special subject of "15 key technology of food security ". At present, the research is locating the basic mode. This study combines production reality of dining room in Jilin university and DongBeiShiDa Northeastern south garden university, which sets up the implementing scheme and the effective measure according to HACCP's step. This paper mainly includes the following parts: 1. Established the school HACCP working group of dining room, train including the member of working group and employee; Classification and the description the school dining room processing, established the school dining room processing flowing charts; Carried on the harm analysis and the control measure according to seven basic principles of the HACCP plan; proposed critical control point of the three kind of processing crafts; formulated the harm analysis work table; Established the HACCP plan key control limits, the monitoring procedures, corrective actions, verification procedures and the record-keeping procedures; formulated the HACCP plan tables. 2. The hot-working food's critical control point is the raw materials receiving and cooking; The after hot-working food's critical control point is the raw materials receiving, cooking, and cooling; The raw food's critical control point is the raw materials receiving. 3. The raw materials receiving key control limit is the qualified proof, the cooking critical limit is the food center temperature which is not lower than 70℃after the cooking; cooling critical limit is food center temperature from 60℃falls to 20℃within 2 hours, then from 20 ℃falls to 5℃within 4 hours, storage control limit value for temperature control in 0℃-5℃. 4,The monitoring object raw materials receiving is qualified proof, the monitoring person is the stocking manager, the monitoring method frequency is by inspecting goods for each batch of the raw material. The raw material storage monitoring object is the preserve time and the temperature, the monitoring person is storehouse person, the monitoring method and frequency is by surveying the temperature and recording time for each hour's records. In the cooking process, the monitoring object after the cooking is food center temperature, cooking person survey the thermometer for each kind of diningfood. The monitoring object under cooling food is the center temperature and the time, the monitoring person uses the thermometer survey food center temperature and records the time for every 10 minutes. 5. The corrective actions include: Prohibit raw materials entering the storage house by qualified proofs. The storage house's temperature is higher than the storage temperature, the raw material should be abandoned. The cooking food's center temperature reaches critical limit, the food should be abandoned or re-cooking. If the cooling deviates limit, we should adjust the cooling equipment and abandon the food. 6. The verification procedures include: HACCP plan confirmation, critical control point confirmation and HACCP system confirmation. 7.The record-keeping procedures include: HACCP plan and support documents of formulating the HACCP plan, the monitoring records of the critical control point (CCP), the records of the corrective measures, the record of the confirmation procedures. 8. The effective implementations of the HACCP system in school dining room include: Pay attention to the HACCP system of the school high level management. Explaining the content of GMP and the SSOP, which are the foundation and the premise of the HACCP system involved the school dining room establishment and implementation...