Ensuring the hygiene and safety of meals, kitchen utensils, and dining areas is a critical part of maintaining public health. A clear responsibility system must be established for the disinfection of kitchen tools. Each cooking unit should assign a qualified individual with strong skills to oversee the disinfection process and maintain detailed records. The type, method, and timing of disinfection, as well as storage after disinfection, distribution procedures, and thermal disinfection methods like boiling or infrared ozone sterilization, should all be clearly defined. Health professionals regularly conduct microbiological tests on the kitchen utensils to evaluate the effectiveness of the disinfection process.
Food inspection plays a vital role in ensuring food safety. Every food item must be inspected and retained for 48 hours in a dedicated sample container, with a sample size of 100-200 grams. Using the HACCP (Hazard Analysis and Critical Control Points) approach, we implemented SARS prevention and food hygiene support across 45 food units, including residential areas, colleges, grassroots units, and guest houses. The armed forces have strict systems in place for food procurement, preparation, and storage, which are effective in preventing contamination and ensuring safe meals. Personal hygiene, camp sanitation, and canteen cleanliness have been significantly improved, effectively reducing the risk of SARS and other foodborne diseases. The pass rates for serving trays, main dishes, vegetable pots, soup pots, and chopsticks all exceed 90%.
SARS spreads rapidly and has a high mortality rate. In situations where the source of infection is unclear and transmission routes are unknown, it's essential to implement efficient and effective measures to protect the health of the troops. Ensuring the safety of their diet is crucial for both SARS prevention and maintaining the stability of military operations. By focusing on key control points and using scientific methods, we can achieve better results with less effort.
Therefore, the HACCP method is especially suitable for food hygiene management during special periods or events when tasks are urgent and demands are high. From our experience, implementing the HACCP system requires strengthening technical guidance at the grassroots level. This includes helping units identify potential hazards, determine critical control points, and ensure that all measures are properly executed. Detailed health guidelines should also be developed based on these control points, enabling troops to follow them systematically. Providing objective evaluation criteria, such as microbiological testing, helps improve the efficiency and motivation of all personnel involved in maintaining sanitary conditions.
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