HACCP system is an effective method to ensure food safety, and it is a preventive quality assurance system to ensure food safety that has emerged in the international food industry in recent years. By effectively monitoring the key links in the food processing process, the hazards of food hygiene and safety can be eliminated or reduced to a safe level. In the traditional sense, HACCP system is mainly used in food manufacturing industry, which is suitable for food safety hazards in a stable, repeatable and predictable manufacturing process. The food safety of school canteens has an important impact on the health of teachers and students and the stable development of schools, and it has also been widely concerned by the society. Disinfection of tableware in student canteens has the characteristics of frequent changes of operators, uneven level of employees and imperfect equipment and facilities, so it is difficult to completely apply HACCP system. However, drawing lessons from HACCP concept and management methods has a very significant effect on the control of cleaning and disinfection of tableware in school canteens. Based on the basic principles and methods of HACCP system, the author established the disinfection link of tableware in school canteens and the scheme of implementing HACCP system, which provided valuable information for health supervision institutions to better adapt to the development of food hygiene supervision in schools.

1 organization and management of HACCP system

effective organization and management is the premise and guarantee for HACCP system to play a powerful role in school canteen catering. Therefore, it is necessary to set up a HACCP implementation team under the guidance of the health supervision department and centered on the school principal, the person in charge of the canteen and the disinfection personnel, with their own duties and clear division of labor.

2 Hazard analysis

Hazard analysis is the basis for determining critical control points and implementing control measures. Therefore, the HACCP system hazard analysis of school canteen tableware must be comprehensive and accurate. See Table 1.

3 see table 2 for the determination of key control points.

4 Discussion

There are many factors that affect the disinfection effect of tableware, but the key control point to improve the qualification rate of tableware disinfection is to have enough disinfection facilities, have the conditions to carry out tableware disinfection, and disinfect tableware effectively, and have a clean storage place after disinfection to avoid secondary pollution; Secondly, there should be a tableware disinfection system and implement it in management, and there should be disinfection personnel with certain disinfection knowledge and good hygiene habits. If tableware disinfection is qualified, secondary pollution should be prevented. It is an effective management measure to apply HACCP principle to the disinfection of tableware in school canteens. By improving disinfection equipment, training managers and employees, we can understand relevant knowledge and enhance our sense of responsibility, so as to achieve a clear goal and ensure the disinfection effect effectively. [Note: This article was transferred from [www.lunwenw.com, China Paper Service Network] original link:] original link:] original link:/html /Html/hyjj/113131769.html