Study On The Application Of HACCP In Hygiene Management Of The Collective Cafeteria In The Catering Service Company Of The S Steel&Iron Parent Company

There are28factory collective cafeteria in the catering service company of theS steel&iron parent company have established and implemented quantification level-to-level administration in2007and HACCP system in2008. For evaluating the effect of HACCP in28factory collective cafeteria in the catering service company of the S steel&iron parent company, we start this research. The purpose is for analyzing the merits and faults of HACCP system which is used in factory collective cafeteria, proving the correctness of critical control point and the validity of measure In the course of executing the HACCP system as procurement, saving, cooking, preparation and having dinner, collecting the experience of carrying out this work in factory collective cafeteria and laying the first stone for better carrying out HACCP plans in the future.The main research content of this paper is as follows:(1) Design, collection and analysis of the questionnaire(2) Status quo and problem analysis of the foods provided by the catering service company of the S steel&iron parent company(3) To improve the prevention capacity of food poisoning of the catering service company of theS steel&iron parent company and for better team food quality, the basic principle and method of HACCP system is used to establish and implement the HACCP proposal in the food management of the dining hall run by the catering service company of theS steel&iron parent company.(4) After one year’s implementation, the historical data is used to evaluate the differences happened to the dining hall before and after implementation of the quantified and classified management and the HACCP management. Also evaluation is made on the research of this paper.As the Guidance on Regulatory Assessment of HACCP, WHO/FAO, through field survey and comprehended the process form the20factory collective cafeteria in SHOUGANG catering service company, such as the preliminary steel rolling and the breakfast food manufacture etc., we made a hazard analysis on food production steps, established the HACCP plan and implemented the HACCP system. For a comparison, the factory collective cafeteria that had equal grade were chose. Thirteen months later,(1)Analyzed and compared the disinfection quality change of dishware by using the perfect dishware survey data;(2)Analyzed and compared the food quality change by using the date of procurement, inspection and food test of food company.(3) executing to determine microorganism by jobholders’ hands and analyzing the jobholders’sanitary condition change;(4) Carry out the air bacterium determination in the preparing room and understand the air quality change;(5) Carry out the employees’degree of satisfaction investigation to the cafeteria management and understand the change of the degree of satisfaction.After executing the HACCP management, the examination acceptance rate of dishware is from93.78%to97.61%and the examination acceptance rate of procurement food is82.76%to97.47%, the food quality enhanced obviously. After executing the HACCP, all of the food in the preparing room are satisfied the national health standard and keep safety for2hours. The complaint about the food has been controlled and the complaint’s quantity has been reduced year by year. The employs’sanitary condition and the air quality in the preparing room have been improved obviously..We have generalized same conclusions from analyzing:it is completely feasible to carry out the HACCP plan in the collective cafeterias which meet the basic demands of good manufacturing practice (GMP) and standard sanitation operation program (SSOP), in particularly, those large collective cafeterias which have good basic condition and effective management.After executing the HACCP management, the procurement and cooked quality of food have enhancement in different degree. The employs’sanitary condition has been improved and the air quality in the preparing room has an obviously improved. The management efficiency of the cafeteria has been improved and the degree of satisfaction has been increased obviously.In the end based on the research and discussion, the paper tenders some suggestion on the fundamental construction, the personnel training and establishing a long-term administration system.