University Cafeteria Purchase Logistics Safety Control Method Discussion

In recent years, each kind of university dining service related student collective food poisoning event was common. The university cafeteria safe has caused the country heads to take seriously. The school collective cafeteria 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, it can do many people harm and the society affects enormously, can lower one's guard in no way.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. Introduces the HACCP system, in order to explores one effective university cafeteria purchase safety control method. The characteristic of the traditional office procedure which is heavy in advance and afterwards during the supervision and inspection in University cafeteria, 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 University cafeteria 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.This paper mainly includes: Established the school HACCP working group of University cafeteria, train including the member of working group and employee; Classification and the description the school dining room food; 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. Summarized the conditions that implementation of HACCP system of University cafeteria required, including the training of organization, implementation of HACCP system on the premise and foundation elements.