Application Of HACCP System In The School Canteen For Catering Food Safety Management

The school canteen mainly serves the students in school and has a large number of diners and food demands.Most of the school canteens use pre-cooked,centralized storage,self-purchased and ready-to-eat supply with low mechanization,automation,tight processing time and busy processing process,and the risk of food poisoning is high.Because most of the diners are teenagers and children,the food poisoning event would has strong social sensitivity.Therefore food safety in school canteen is particularly important.The HACCP management system has been proved to be the most economical and effective way to control foodborne diseases by long-term practice at home and abroad.To introduce the basic idea of the HACCP system into the school canteen can improve the school canteen management,provide the best safety monitoring and control methods for government supervision department.1.In this paper,the theory of Hazard Analysis and Critical Control Point is introduced to a college canteen in Nanjing for the study from the viewpoint of risk analysis,referring to the seven basic principles of HACCP systems.Some existing problems of the canteen are found during the period of HACCP establishment and implementation,and some improvements and suggestions are proposed.For improving the management level of the school canteen,minimizing the risk of food poisoning,and ensuring food safety of teachers and students,a HACCP plan proved effective with industry characteristics,unit characteristics is explored and established.2.Through on-the-spot investigation and research,the hazard analysis of the school canteen was carried out.Food material purchase,cooking processing and tableware disinfection were set as critical control points.The CCPs were introduced into the actual operation process of the canteen,and verified and adjusted repeatedly until the HACCP plan was finalized.3.Through questionnaires,health assessment and microbiological testing,the overall sanitary condition of the canteen has been significantly improved.The canteen environmental sanitation and hardware facilities have been strengthened,and the canteen health management system has been further improved.Personal hygiene habits of employees have improved significantly,health awareness of employees has increased,and students'satisfaction of school canteens has increased.4.The CCP1 food material purchase has implemented the certification system,and the pass rate of food material's sensory character has increased from 94.0%to 100.0%,the pass rate of pesticide residue detection of vegetables has increased from 96.3%to 98.9%.5.The CCP2 cooking processing requires the temperature of the food center to be heated above 75?,the temperature of the staple food center to be heated to 100? for 30 min,the pass rate of coliform bacteria detection in the finished meals has increased from 96.7%to 100.0%.6.The CCP3 tableware disinfection take heat sterilization temperature 100? for more than 30 min,and 84 disinfectant with 250PPM concentration for 5 min,the pass rate of coliform bacteria detection in chopsticks has increased from 84.0%to 98.0%,and that of dishes from 76.0%to 96.0%.7.The verification results of the HACCP system in the school canteen show that the health management level of the canteen is comprehensively improved.Food safety is effectively controlled by HACCP critical control points such as food material purchase,cooking processing and tableware disinfection,and the possibility of food poisoning is low.