小學(xué)食堂食品安全管理中HACCP體系模型初建

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摘 要：本文結(jié)合小學(xué)生餐飲食品安全和營(yíng)養(yǎng)膳食的管理要求及特點(diǎn)，采用HACCP體系對(duì)小學(xué)食堂食品加工過(guò)程進(jìn)行危害分析，確定關(guān)鍵控制點(diǎn)和關(guān)鍵限值，建立具體監(jiān)控措施、糾偏措施和驗(yàn)證程序，為加強(qiáng)小學(xué)食堂食品安全管理提供了參考。

關(guān)鍵詞：小學(xué)食堂；食品安全管理；HACCP體系

Abstract： This article combines the management requirements and characteristics of food safety and nutritional diet for primary school students， and uses the HACCP system to conduct hazard analysis on the food processing process in primary school canteens. Critical control points and critical limits are determined， and specific monitoring measures， corrective measures， and verification procedures are established. This provides reference for strengthening the food safety management of primary school canteens.

Keywords： primary school canteens; food safety management; HACCP system

HACCP體系是一種通過(guò)分析食品加工過(guò)程中的危害、確定關(guān)鍵控制點(diǎn)、對(duì)關(guān)鍵控制點(diǎn)實(shí)施監(jiān)控和糾正措施，以預(yù)防、減弱甚至消除食品安全危害，從而最大限度確保食品安全的管理體系。（剩余2058字）