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[目的]探索集体用餐配送单位食品安全连续性预防、判别潜在危害因素、动态与静态评价相结合、纠正与防止相结合、定性与定量相结合的科学管理机制。[方法]借鉴国际信息管理、风险评估、远程监控先进经验,采用Delphi法,建立集体用餐配送单位卫生监督、自身管理项目框架及指标体系,应用Internet技术,对集体用餐配送单位制售配送全流程实行远程监控,实时采集集体用餐配送单位在原料采购、加工、贮藏、运输、销售全过程中与食品安全相关的数据信息,对存在的危害因素进行分析并发出预警,提出指导性或指令性建议加以控制。[结果]建立一套对集体用餐配送单位食品安全水平进行随时或定期评价的方法,可及早停止食品安全性较差单位的经营资格,确定食品安全工作薄弱环节,在全过程卫生监督管理中实施“关键控制”(HACCP),提高食品卫生安全系数。[结论]开展集体用餐配送单位危害分析及远程监控技术项目研究,可规范集体用餐经营行为,最大程度控制食品安全风险,维护社会稳定,保障广大职工的身体健康。
[Objective] The research aimed to explore the scientific management mechanism of continuity of food safety of collective meal delivery unit, the identification of potential hazards, the combination of dynamic and static evaluation, the combination of correction and prevention, and qualitative and quantitative analysis. [Method] Draw lessons from the advanced experience of international information management, risk assessment and remote monitoring, set up the health supervision of collective meal delivery unit, manage the project frame and index system by Delphi method, and apply Internet technology to the whole process of distribution and sale of collective meal delivery unit Implement remote monitoring and real-time collection of data information related to food safety in the whole process of purchasing, processing, storage, transportation and sales of raw materials by collective meal delivery units, analyze and give prominence to the existing harmful factors, and provide guiding or directive suggestions Take control. [Result] To establish a set of methods to evaluate the food safety level of collective food delivery units at any time or at any time, the operation qualifications of units with poor food safety can be stopped as early as possible to determine the weak links of food safety work and implemented in the whole process of hygiene supervision and management “Critical Control ” (HACCP), improve food hygiene and safety factor. [Conclusion] Carrying out the research on the hazard analysis and remote monitoring technology of collective dining delivery unit, it can standardize the behavior of collective dining, control the risk of food safety to the greatest extent, maintain social stability and protect the general health of workers.