Application Of Critical Control Link In Food Safety Protection For Major Tourism Events

Food is the most fundamental material conditions for the survival and development of the human being. Food safety is directly related to human health. With the rapid development of economic and cultural in China, many major political and style activities are growing in various fields, all levels of government leaders, regulators, and organizers have paid more attention to food safety problems. As the process of catering trade is complexity and diversity, it brings a lot of indetermination factors. A great majority of food poisoning affairs were caused by the catering hygiene problems. HACCP is a preventive food safety system, it is a proven food safety system based science, applying from farm to table throughout the entire food supply chain security management. It can guarantee the food supply chain, each link is not contaminated and very effective to protect public health from food born disease.Objective:In this research, we aim to build critical control point in food safety protection of major events, monitor the key point of food process, maximum limit control the food safety hazards in the important events and improve the efficiency of admini strant.Methods:Using HACCP principle, we closely monitored food processing of the major events, which may cause food contamination. Real-time image were acquired from feeding units during raw material purchasing, process, storage, cleaning, meal preparation in the relevant data and food safety information. We found the main food security problem based on the data of test results. According the analysis of the existing harmful factors, we took control measures in time.17 catering units for major events were selected according their management system, material purchasing, environment conditions, salad processing sectors, tableware disinfection and personal hygiene were compared with before and after implementation of critical control point. At the same time, they were compared with 20 social catering units according pass rate of material and operational links. Finally, the results on application of critical control point were evaluated.Results:1.17 catering units of major events had many problems in site sanitation, health facilities, operation health between professionals, tableware disinfection health and personal hygiene of food employees.2. We took system analysis about all kinds of harmful factors, which may cause food pollution, according to catering food processing flow chart and HACCP system. Five critical control points about material purchasing, cooking process, cold food production, tableware disinfection and personal hygiene were determined, which need closely monitored. We established a good food security system of major events. With the help of the critical control points, supervisor could find food safety risk in time, monitor the key point and upgrade scientifically regulatory efficiency.3. With the application of the critical control points in 17 catering units of major events, the pass rate of raw materials procurement cable card were 100%(P<0.05, with a statistically significant difference), the establishment of labeling were 100%, the pass rate of tableware disinfection were 100%, the pass rate of food employees with health certificate were 100%. Data showed from 2007 to 2009, the pass rate of beef increased from 89.3% to 92.9%, the pass rate of frying oil increased from 88.2% to 93.8%, the pass rate of ambient temperature were 100%, the pass rate of disinfectant were 100%, the pass rate of reaching the core temperature increased from 92.3% to 94.4%, the pass rate of tableware increased from 80.2% to 85.4%. Among these data, the pass rate of vegetables tested "p" have a statistically significant difference from 2007 to 2008, the pass rate of pickled products tested "p" have a statistically significant difference in 2007.Conclusion:After the implementation of critical control link in major events, the pass rate of the food materials and operational links clearly improved. It also increased self-awareness of the enterprise. Therefore, the application of five critical control points about material purchasing, cooking process, cold food production, tableware disinfection and personal hygiene could effective control food safety hazards. Studies showed implementation of HACCP could reduce stress from the regulatory authorities, improve the management. Critical control link is the best effective and reliable management of food safety protection. It updated the traditional management, increased regulatory efficiency as used in food safety controlling. It also kept the food safety management more scientific, effective, economical and reliable.