Study On HACCP System And Remote Monitoring System Applied In The School Canteens

Objective: HACCP is the abbreviation of Hazard Analysis Critical Control Point,it was developed by the company of Pillsbury for the United States NASA’s spaceprogram, to ensure the safety of space food, and later used by the food industry, since1960, it has become the gold standard for food safety. HACCP refers to theidentification, evaluation of specific food production process or operation of the risk,and control the biological, chemical, physical hazards system method. The method isnow internationally recognized the most effective, scientific food safety system; foodsafety remote monitoring information system is composed of a camera part,transmission part, control part and display and recording part. The monitoring system,health supervisor office at any time by computer remote monitoring, grasp the key linkin catering units of food production. By introducing the HACCP system on the schoolcanteen, and through the establishment of the school canteen food safety remotemonitoring information system, research on key control point monitoring, provide animportant role to control the school canteen food safety, have a significant impact on thestable development and reform of college logistics socialization.Method: Select the previous Jinchang district （Gusu district recently）health careinfrastructure and layout in line with "the school cafeteria and student collective mealsanitation management regulations""catering and collective dining distribution unitshygiene norms" requirements, food sanitation graded as level A demonstration unit ofSuzhou City fifth school canteen on campus as the object of study. In accordance withinternational food Codex Committee "principle and application of HACCP principle"and the Ministry of health "food enterprise HACCP implementation principles andprocedures recommended guidelines", is based on the analysis of hazards, combinedwith the hygiene supervision and management practice and expert consultation,determine the critical control points, formulate a set of appropriate simplification,suitable for the characteristics of the canteen the school’s HACCP program, and canaccess the remote monitoring of hazard control point to install monitoring equipment, combined with the supervision and implementation of remote monitoring informationsystem, and compared before and after the implementation of.Result: Suzhou fifth school canteens in the implementation of the HACCP systemand remote monitoring system for nearly a year, no food poisoning accidents, byobserving and recording, the dining room into the research plan, management of theirhealth level has greatly improved, consciousness of the staff canteen hygiene and healthhave made great progress, health certificate for all employees and "five disease" fromthe situation can be improved; through the inspection, the school canteen food rawmaterials procurement acceptance rate of cable card situation qualified rate95.96%(statutory marked the passing rate of95.96%, sensory traits qualified rate98.99),tableware disinfection qualified rate was93.3%, the qualified rate of disinfection ofhands of employees75%, there is a great improvement than before, the difference wasstatistically significant; food complaints, students improve on food satisfaction surveyhas finished dishes; colony has been effectively controlled and coliform bacteria.Conclusion: HACCP system to help the school canteen to establish and improvetheir own quality management system, standardize the production and operation, toensure product quality, plays an important role in promoting the management level ofthe school canteen to a higher level. After the implementation of HACCP managementin the school dining room combined with remote monitoring system, health supervisiondepartments of the supervision and management of school canteens will change, thesupervision center of gravity has moved forward, focus on examination of the criticalcontrol points are under effective control, improve the health supervision pertinentlyand scientifically, to enhance the supervision level and efficiency, promote healthregulators and the school food safety management personnel to focus and technicalstrength in key control most in need of control point, reduce the workload, reduce themanagement cost, so that the limited funds to obtain the maximum economic efficiencyand the social efficiency, minimize the occurrence of food poisoning risk.