高校食堂食品安全管理体系初步研究

发布时间：2018-06-14 16:30

本文选题：食品安全 + 高校食堂　；参考：《集美大学》2013年硕士论文

【摘要】：高校食堂承担着为全校师生提供基本伙食保障任务，责任重大。然而，由于高校食堂具有原料品种多样化、即食行强、工艺流程复杂、烹调方式多样以及可控性不强等特点，存在较多食品安全隐患；同时，用餐人数大、用餐时间高度集中等因素的影响也给食堂供餐增加了巨大的压力。俗话说“高校稳定看后勤，后勤稳定看食堂”，因此，在高校食堂建立食品安全管理体系，对食堂进行规范化管理，确保其安全稳定地完成后勤供餐服务，就显得十分必要。 ISO22000管理体系动态地结合了HACCP原则和预先要求的应用，利用危害分析来确保危害被预先要求和HACCP计划共同控制。它适用于食品链的各类组织，受到了政府、企业、消费者及认证行业的积极地推行，具有良好的现实基础。本文通过分析当前高校食品安全管理现状以及存在的问题，提出建立高校食堂食品安全管理体系的重要性和必要性；通过对ISO22000体系的解读，以及对高校食品安全管理现状和现实基础进行分析，探索该体系在高校食堂内推行的可行性；结合A大学食堂的实际情况，建立了一套较为科学的食品安全管理体系，提出了高校食堂实施ISO22000体系的有效措施，对涉及高校食堂建立和实施食品安全管理体系的前提和基础要素进行了阐述和说明。对A大学食堂餐饮加工流程进行分类和描述，绘制了食堂餐饮加工工艺流程图。通过危害识别、风险评估和危害分析，，确定了关键控制点（CCP）及每个关键控制点的关键限值、监测程序、纠偏程序和验证程序，建立了HACCP计划和操作性前提方案。通过查阅卫生检查资料以及实验室检测数据，对比食堂推行ISO22000前后食堂在原料采购、餐具消毒效果、成品菜肴以及员工个人行为习惯等方面的合格率数据，分析A大学食堂推行ISO22000体系的效果，验证了ISO22000体系实施的有效性。
[Abstract]:The university canteen undertakes to provide the basic food guarantee task for the whole school teachers and students, the responsibility is heavy. However, there are many hidden dangers of food safety in the university canteen because of the diversity of raw materials, the strong ready-to-eat line, the complicated technological process, the variety of cooking methods and the lack of controllability, and at the same time, the number of diners is large. The high concentration of meal time and other factors also increased the dining room feeding pressure. As the saying goes, "the university looks at the rear service stably, the rear service looks at the canteen stably", therefore, establish the food safety management system in the university canteen, carry on the standardized management to the canteen, ensure that it completes the rear service of the meal safely and stably. ISO22000 management system combines the HACCP principle and the application of advance requirement dynamically, and uses hazard analysis to ensure that the hazard is controlled jointly by HACCP plan and advance requirement. It is suitable for all kinds of organizations in the food chain and has been actively promoted by the government, enterprises, consumers and certification industry. It has a good practical foundation. By analyzing the current situation and existing problems of food safety management in colleges and universities, this paper puts forward the importance and necessity of establishing food safety management system in university canteens, through the interpretation of ISO22000 system, It also analyzes the current situation and realistic basis of food safety management in colleges and universities, explores the feasibility of implementing this system in the canteen of colleges and universities, and establishes a scientific food safety management system according to the actual situation of the canteen of A university. The effective measures of implementing ISO22000 system in university canteen are put forward, and the premise and basic elements of establishing and implementing food safety management system in university canteen are expounded and explained. This paper classifies and describes the process of catering processing in A university canteen, and draws the process flow chart of catering processing in canteen. By means of hazard identification, risk assessment and hazard analysis, the critical limit value, monitoring program, correction program and verification program of the critical control point (CCPP) and each critical control point are determined, and HACCP plan and operational premise scheme are established. By consulting the data of health inspection and laboratory examination, the paper compares the data of qualified rate of the canteen before and after the implementation of ISO 22000 in raw material purchase, disinfecting effect of tableware, finished dishes and personal behavior habits of employees, etc. The effect of implementing ISO22000 system in A university canteen is analyzed, and the validity of ISO22000 system is verified.
【学位授予单位】：集美大学
【学位级别】：硕士
【学位授予年份】：2013
【分类号】：G647

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