Application Study Of HACCP System In The Food Safety Management Of School Dining-hall

Object:The objective of this study was to improve the level of school foodservice directors'self-management and provide the safe food for the students and teachers, by analyzing the effect of the HACCP (Hazard Analysis Critical Control Point) programs implementation in the cafeteria of Shihezi City High School District. Furthermore, the HACCP application in other school foodservice was promoted.Methods; According to "HACCP System Application Guide" amended by international Codex Alimentarius Commission (CAC) in 1997, and "Guide for the HACCP implementation in food industry" and "General Implementation Guide of HACCP in Catering " issued by Ministry of Health, HACCP programs was implement in High School District cafeteria of Shihezi.Health and management status were compared before and after the HACCP system implementation by questionnaire and microbiology testing, including knowledge of health practitioners, tableware disinfection situation, the air bacterial count in operating room, the total number of coli in finished dishes, the hand of employees and cooked food containers.Results:HACCP implementation in the High School District canteen of Shihezi lead to the formation of a set of food safety management system and standard operating procedures (SOP), which standardized the operator's behavior and process. After half a year of HACCP implementation, the canteen operator and management have enhanced food hygiene and safety awareness and can comply with the standards operating specifications, the operating process more precise. After 5 times of food hygiene knowledge training, the qualification rate of health-related knowledge of operator reached 98.46%.90.77% of food raw materials have certification. Sensory properties pass rate reached 95.38%. The colony Total number of key process, such as food products processing were significantly decreased comparing with before (P<0.01). Coli pass rate of operator's hand, cooked food containers and food products respectively reached 84.00%,88.33% and 85.00%, that were significantly comparing with before. The air qualities of operation room was no significant difference (P> 0.05), The passing rate of tableware disinfection all were 100% before and after.Conclusion:Establishing HACCP system in the High School District has significant effect that food processing becomes standardization and streamline, which ensure food safety. To provide safe food and prevent food borne illness outbreaks, HACCP programs should was recommended in all group meal of Shihezi city.