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目的探讨重大活动食品卫生保障工作策略,交流食品卫生保障工作经验。方法采用危害分析与HACCP系统原理,初步总结出重大活动前期、活动期间卫生监督保障工作中关键环节监督要点、工作步骤及值得重视的问题。结果避免重大活动期间发生食物中毒事故和食源性疾病的发生。结论在食品卫生保障中引入HACCP系统原理是必要的。
Objective To explore the strategy of food sanitation in major activities and to exchange experience in food hygiene protection. Methods According to the principles of hazard analysis and HACCP system, the key points of supervision, work steps and issues that should be paid attention to at the early stage of major activities, health supervision and assurance during the activities were summarized. Results Avoid food poisoning incidents and foodborne diseases during major activities. Conclusion It is necessary to introduce the HACCP system principle in food hygiene guarantee.