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为预防学生营养餐食物中毒 ,选择北京市日供学生午餐量为 12 0 0 0份、70 0 0份、30 0 0份的学生营养餐公司各 1家 ,日供学生午餐量 90 0份的学校食堂 1所为研究对象。通过危害分析 ,确定关键控制环节为 :食品采购、食品烹调加热、熟食容器餐盒洗刷消毒、从业人员健康状况与洗手、出锅至食用的间隔时间。针对关键环节提出了相关干预措施 :从正规渠道采购食品 ;彻底加热食品 ;熟食容器餐盒每次使用前进行热力消毒 ;禁止出现有碍食品卫生症状的人员上岗 ,分餐前洗手、消毒 ;营养餐出锅至食用的时间不超过 3h。经验表明该方法简单易执行 ,4个研究对象基本能够严格执行干预措施 ,所供营养餐符合卫生要求。
In order to prevent food poisoning in students’ nutrition meals, Beijing Daily was selected to provide lunch for 12 0 0 0 0, 1 0 0, 300 for student nutrition food companies and 90 0 for lunch for students School canteen 1 for the study. According to the hazard analysis, the key control links are: food procurement, heating of food cooking, washing and disinfection of lunch boxes in cooked food containers, health status of employees and washing hands, and pan-to-food intervals. Relevant intervention measures were put forward for the key links: food was purchased from formal channels; food was thoroughly heated; cooked food containers were sterilized by heat before use each time; food hygiene problems were not allowed, and handwashing, disinfection and nutrition meals before meals were banned Pan to edible time does not exceed 3h. Experience shows that the method is simple and easy to implement, and the four subjects are able to strictly implement the interventions. The nutritious meals provided meet the health requirements.