Establishment And Application Of Haccp System In Food Processing In A Yancheng Four-Star Hotel

Hazard Analysis and Critical Control Point (HACCP) which generalized from long-term practices, has been proved to be the most effective management approach in guarantee food safety until recently. Foods in catering trade are of numerous kinds; complicated treatment processes are indispensable on both raw and complementary materials. Moreover, controlling of this process usually based on personal sense and experience, which resulting in the hardship during food quality controlling. Owing to these problems confronted, catering industry shows an urgent requirement to take advantage of HACCP system to make sure the foods we eat are safe.Till now, none of catering trades corporation in YanCheng city have brought in the HACCP management system; an effective measure of supervising catering trade is also just of the same research direction with food and drug supervisory department. In this thesis, we established a HACCP management system in one of four star hotel in YanCheng, analysis and evaluation was drew from the effectiveness result which showed by the hotel introduced HACCP management system, we have the intention that fundamental data and experience concluded from our study will give a push and promote the overall popularization of this system in the catering industry in the whole YanCheng city.Key results are showed as follow:1. The hotel established HACCP management system successfully. Based on the analysis from monitoring of each processing portion, such as raw material,processing,cooking,storage,meal,sterilization and so on. The critical controlling point and the limiting value of various kinds of food were established, at the same time, corresponding controlling procedures and remedies were brought up to deal with the circumstance when emergency occurred. The foods concerned to our study including hot foods (purchasing and checking of raw materials,storage conditions,initial processing,cooking,disinfection of tableware),cold meat dish (purchasing and checking of raw material,storage conditions,initial processing,cooking,cutting and distribution,disinfection of tableware) and cold vegetable dish (purchasing and checking of raw material,washing and cutting of material,processing environment,storage conditions,disinfection of tableware).2. Obvious effects were showed by HACCP management system. The rate of employees who are aware of health knowledge rise from 78.0% (before HACCP establishment) to 94.0% (after established for 7 months). Working space supervision and inspection qualified rate rise from 81.7% up to 100%, data were collected before and 1 month after HACCP established respectively, these include the structure of the building,the location,geographical layout and arca of building, sanitation, requirement of working place condition, equipment and working tolls, individual hygiene and health, hygiene management and institution. The pass rate of cookers'disinfection rise from 82.2% to 98.0%, data were collected before and 7 months after the establishment of HACCP. The pass rate of Coliform bacteria detection during food processing before HACCP established is 71.7%, and 7 months after establishment the rate rise to 96.7%. Average gross microbe colony declined to 458.6 cfu/100cm2 from 4753.9 cfu/100cm2. The qualified rates of pesticide residues detection in vegetables rise from 80.0% up to 98.0% a month after HACCP established. All of these above datas displayed a great discrepancy before and after the establishment of HACCP in the hotel.3. HACCP system may have the potential to be implied and play a role to guarantee food safety when important activity taking place, it can be used in rational management and manipulation during the process of marine food production and processing.Establishing and implementing HACCP system in catering corporation can also effectively prevent and control the potential hazards arose from the overall process of food purchasing,processing and dining. To reduce these risks to the utmost extent and ultimately prevent food poisoning event occurring. We have the reason to hold positive attitude that HACCP system can be popularized on a large scale in the catering industry of YanCheng city gradually.