Study On The Application Of HACCP In Supervise Of Food Hygiene During The Important Activity

Objective: The supervise of food hygiene during the important activity is specialty in short time, serious mission, big duty, and strong effect in polity. Once a trouble of food poisoning would be occurred, the negative effect were very serious, even beyond retrievable. In order to ensure food safety during the important activities, and quest for effective management and work methods, we have set up a plan of HACCP and put into practice. The plan was accorded to the principle and process of "The principle and appliance of HACCP" which commended by CAC, "The guide of HACCP in the food factory" which is sued by The Ministry of Health. Method: Three food and beverage units which business area above 1000m~2foundation hygiene establishment and position fitting for "The criterion of hygiene management in food and beverage business", and often taking parting in reception task were employed in this study. The critical control points were based on hazard analysis according to seven principles of HACCP. The results indicated that the raw materials procurement, food heating, disinfecting of dishware, and health habit of practitioner are the criticalcontrol points. Then the intervention strategies for each point were set up. The plan of HACCP were established which included critical limits, control measure, correct measure, test process, and record-save system. In the plan, those which hazard analysis, critical points ensure, and critical limits ensure were used as the phase of study. Then the establishing and running of those which included the monitors system of every critical control point, correct measure in case, the system of recorded and document saved were used as the phases of appliance. The plan of HACCP established was used at food hygiene during the meeting of The People's Congress of Jning City and the meeting of The People's Political Conference of Jining City in 2005.The system of HACCP was tested by local checking, record checking and microorganism test. Results: three food and beverage units had not happened food poisoning, food pollution and complain of the consumer during the meeting of The People Congress of Jining City and the meeting of The People Political Conference of Jining City in 2005.The system of HACCP was revolved fine 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 98.3%, 90.9%, 93.78% . The number of bacteria was controlled. The consciousness and habit of practitioner health had a big improvement. Conclusion: The running of HACCP system management during the important activity was so convincible that it could maximum reduce the risk of food poisoning, and easily to grasp the primary critical control point to supervise. Also, it could excited the food units, make them put the power energy and technical power in the hazard factor and the critical control points, reduce their work load and cost, and acquire the maximal benefit of community and economy. This plan of HACCP which combine the character of industry and units is easy to carry out and save time and power.It is easy to be made only need be corrected in time by worker. It can materialize the characteristic of defend of the system, and make the biggest safeguard of the table food. The food units which have established and having beenrun the plan of HACCP must push actively, test constantly, perfect and advance in practice, and the level of management.