Study Of Food Safety Management System In College Canteen

It is a great responsibility for college canteen to provide basic food security tasksfor the entire school teachers and students. However, because of diversity of rawmaterial, strong instant, complex process, lack of control and diversity of cook means,much hidden trouble exists in the food safety of canteen. Meanwhile, huge numberand highly concentrated ingestion at meal time could also increase the pressure ofmeal providing. As the proverb goes,’the stability of college depends on logistics, andthe stability of logistics depends on canteen’. Therefore, it is essentially to establishfood safety management system in college canteen and standardize management, inorder to ensure the security and stability for logistics services.ISO22000has dynamically combined with HACCP principles and applicationrequired in advance, using hazard analysis to ensure that the hazard is under thecommon control of pre-requisites and HACCP. It is suitable for all kinds of food chainorganization, and actively carried out by the government, enterprises, consumers andcertification industry, which has a good basis of reality.In the study, the current status of food safety management and existing problemswere analyzed, and we put forward the importance and necessity of establishingcollege canteen food safety management system. Then, the feasibility of system incollege cafeteria was explored based on the understanding of ISO22000system andanalysis for the actuality and realistic foundation of food safety management. We setup a relatively scientific food safety management system in combination with theactual situation of A college canteens, and illustrated the premise and foundationelements of establishing and implementing food safety management system in collegecanteen. The canteen food processing process of A College was classified anddescribed, and draw into flow diagram. After hazard identification, risk assessmentand hazard analysis, we pointed out the critical control points (CCP) and themonitoring procedures, deviation and validation procedures of each points, thenestablished HACCP plan and operational premise scheme.We referred to health inspection data and laboratory test data, and then comparedthe percent of pass in the aspects of raw material purchasing, tableware disinfection,prepared dishes and personal habits of staff between that of before and afterISO22000system was carried out in the canteen. Finally, the effect of systemintroduced into A college canteen was analyzed. The effectiveness of implementationof ISO22000system was verified.