Application Of HACCP And "6S" Method System In The Hygiene Management Of School Canteens

Objective Reference international codex alimentarius commission (CAC)"principleand application of HACCP principles", the ministry of health "food enterprise HACCPimplementation guidelines and Shao Dechun "6s" management theory, a comprehensiveHACCP and "6s" advantages, in the school canteen food safety management to explorean effective, easy to operate, easy to promote management model, is used to reduce themanagement cost, control the security risk and prevention of food safety incidents,toensure the food safety in school canteen, enhance the level and efficiency of cateringfood services and food safety of management and supervision.Method On the basis of bengbu college school canteen, select the process layout, thefunctional partition and facilities in accordance with the food and beverage service offood safety operation specification of34canteen as the research object, the hazardanalysis and critical control point (HACCP) and the "six often method"(6s) combinetwo kinds of management pattern, determine the raw material procurement, processing,cooking food retention samples, clean tableware disinfection and practitioners five linksfor critical control points, setting often classification, often and often clean3oftenimplementation specification, supervision and implementation of school canteen, andthe school canteen before and after the implementation of quantitative grading, rawmaterials purchasing, raw material inspection, finished product inspection, food utensilsdisinfection and personnel training and behavior, and so on and so forth monitoringrecords, analysis and evaluation the implementation effect. Epidata3.1software isadopted to establish the database, SPSS11.0software package for data analysis,statistical methods including χ2test, t test.Results After applying the HACCP combined with "6s", the percent of pass of checkingand inspection of school canteen ran material, showing bills and notes of purchasing ran material and registration of bills and notes is up to78.9%,79.51%,80.43%(previousdata:69.72%,66.82%,68.65%).. The percent of pass of Residue Detection of OrganPhosphorus Pesticides in Vegetables, tableware disinfection, and packed meal hasimproved significantly (P﹤0.01). Employees in food safety training, physicalexamination, behavioral changes, hand disinfection and procedures yield weresignificantly increased, School cafeteria daily supervision quantitative classificationmanagement to improve the overall level.Conclusion The model that HACCP combines with "6s" is helpful to improve theoverall level of the school canteen food safety, easy to implement, and should beapplied widely in the school canteen food safety management.