HACCP在肠内营养配制室的应用
目的 在肠内营养配制室建立危害分析关键控制点（HACCP）体系，保证肠内营养配制工作的安全与规范。方法 应用HACCP原理进行分析、确定关键控制点、措施、关键限值。结果 最终确定营养液瓶消毒、食材制熟、巴氏杀菌、冷藏、发放，共5点为关键控制点，并确定关键控制点的限值，其中营养液瓶杀菌条件为100℃、20min，食材制熟条件为煮沸15min，巴氏杀菌条件为70℃、10min，冷却条件为快速冷却至4℃，发放时采用条形码电子扫描核对患者信息及营养液有效期。最终进行了效果验证，采用GB 19645-2010中的微生物限量标准进行检测，在配制后以及4℃冷藏24h后微生物结果均符合标准。结论 近年来，随着肠内营养广泛受到临床认可，适用范围不断扩大，临床对于肠内营养的配制水平也越来越重视。通过应用HACCP原理规范医院肠内营养配制的工作过程，保证了肠内营养液的质量与安全。
Purpose: Establishment of Hazard Analysis Critical Control Point (HACCP) system in enteral nutrition preparation room to ensure the safety and standardization of enteral nutrition preparation. Method: The HACCP principle is applied to analyze and determine the key control points, measures and critical limits. Results: Five key control points were determined, including sterilization of nutrient bottles, cooking of food materials, pasteurization, refrigeration and distribution. The limits of key control points were determined. The sterilization conditions of nutrient bottles were 100 ℃, 20 min, cooking conditions of food materials were 15 min, pasteurization conditions were 70 ℃, 10 min, and cooling conditions were fast cooling to 4 ℃. Barcode electronics were used when the nutrient bottles were distributed. The patient's information and the validity period of nutrient solution were checked by scanning. The microbial limit standard in GB 19645-2010 was used to test the effect. The microbial results after preparation and refrigeration at 4 ℃ for 24 hours were in accordance with the standard. Conclusion: In recent years, with the wide acceptance of enteral nutrition and the expanding scope of application, more and more attention has been paid to the formulation of enteral nutrition in clinical practice. The quality and safety of enteral nutrition solution were guaranteed by applying HACCP principle to standardize the working process of enteral nutrition preparation in hospital.
标题：HACCP在肠内营养配制室的应用
英文标题：Application of HACCP in enteral nutrition preparation department
作者：
刘锦秀 泰达国际心血管病医院
中文关键词:HACCP,肠内营养配制,管理,
英文关键词:HACCP,Enteral nutrition preparation,Management,
发表日期：2018-12-04
- 文件大小:
- 775.59 KB
- 下载次数:
- 60
-
高速下载
|
