【摘要】 目的为了进一步提高海港口岸对船舶食品的监督管理水平,更加科学有效实施卫生监督执法工作。方法采用危害分析和关键控制点系统全面对船舶食品及原料采购、贮存、运输、加工等过程进行了分析。结果建立了供应商的审核、食品及原料采购、运输供船、贮存、加工和从业人员健康等关键控制点,并提出了相应的预防控制措施。结论通过应用HACCP管理系统能有效控制各种危害因素,保证船舶食品卫生安全。更多还原

【Abstract】 Objective Improve vessel food hygiene supervision at seaport in order to carry out hygiene supervision more efficiently and scientifically.Methods Hazard analysis and critical control point theory were adopted to analyze vessel food and the process of raw materials’ purchase,storage,delivery and processing.Results Supplier verification,food and raw materials purchase,delivery to vessel,storage,processing and practitioners’ health status were identified as critical control points while appropriate preventing measures were also proposed.Conclusion Through employing HACCP system,various harmful factors could be controlled to ensure vessel food security.更多还原