Study On The Application Of HACCP In Catering

Objective: By using of HACCP in Chinese fast food trade, to ensure the food safety and prevent food poisoning.Methods: The character of food poisoning about catering were analysed, hazard points were found and measures to control it during food processing of the shengui canyin limited company were maded. The critical control points were based on hazard analysis according to seven principles of HACCP. The results indicated that the raw materiala procurement, food heating, depositing and the dose of food additive are the critical control points. Then the intervention strategies for each point were set up. HACCP was made and then carried on by a group who was leaded directly by food hygiene inspection agency.Results: After applying HACCP, no food poisoning again, complain of the consumer reduced. The system of the HACCP was revolved by local checking and record checking. The correct measure was in time. The results of the test after the running the plan showed that the qualified rate of the raw materials procurement dishware, and disinfecting of dishware were higher than before the running. And the difference was notably. The qualified rate distinguished 96.67%,95.59%,96%. the number of bacteria was controlled. The consciousness and habit of practitioner health had a big improvement.Conclusion: Using HACCP method in Chinese fast food obtained good effect. It is necessary to made the HACCP standard for a law standard.