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目的:为有效降低集体性食物中毒的发生率,掌握世博会期间园外中心厨房等餐饮配送企业的全过程运行情况,并探索规范化、标准化、技术化操作运行的模式。方法:选择上海市闵行区14户中心厨房(配餐中心),开展企业持证情况,原料采购索证、品质控制组织和人员、产品检验机构和人员、食品安全管理制度,以及产品的分类、加工工艺、产品标准、标识及技术监控手段等情况。结果:被调查的14户配餐企业中从事学校配送的3户,饭店宾馆8户,中西快餐3户。具有对原料索证的单位14户,已建有品控机构的12户,共有品控人员42名;已设立检验机构的10户,配备检验人员27名;建立食品安全管理制度的12户;在8家世博园外中心厨房应用了高科技的食品安全溯源系统,保证了供博食品的可溯源性。结论:由配餐中心签约配送的园区餐饮门店,基本上无需配备食品贮存场所,如冷库、仓库。因为这类企业所使用的原料都是当天从配餐中心送达并且以销定量,做到零库存。其次是它们基本上不在现场进行副食品的初加工,因此其初加工的面积可以大大的减少。配餐中心(中心厨房)是新的餐饮业态,因为有利于连锁企业对各经营网点餐饮质量的控制,实现餐饮质量的标准化;有利于其经营成本的控制,也有利于节约人力资源。在调查分析和吸取他人成功经验的基础上,指导企业制定操作指南和相应的技术规程,为该业态的健康发展提供技术支撑和保障。
Objective: To effectively reduce the incidence of collective food poisoning, master the operation of the entire process of catering and distribution enterprises such as out-of-garden kitchens during World Expo, and explore the mode of standardization, standardization and technical operation. Methods: 14 central kitchen (catering center) in Minhang District of Shanghai were selected to carry out the enterprise certification, procurement of raw materials certification, quality control organizations and personnel, product inspection agencies and personnel, food safety management system, product classification and processing Technology, product standards, logo and technical monitoring means and so on. Results: Among the 14 surveyed catering enterprises, 3 were engaged in school distribution, 8 were hotel restaurants, and 3 were Chinese and western fast food. There are 14 units of raw material certification, 12 households have established quality control agencies, a total of 42 quality control personnel; has established 10 inspection agencies, with inspection staff 27; the establishment of food safety management system 12; High-tech food safety traceability system has been applied to the kitchen of eight Expo Center Offices to ensure the traceability of Bo foods. Conclusion: The catering outlets of restaurants served by the catering center basically do not need to be equipped with food storage places, such as cold stores and warehouses. Because the raw materials used by these enterprises are served from the catering center the same day and the volume of sales, so that zero inventory. The second is that they are basically not on the scene of the initial processing of non-staple food, so the initial processing area can be greatly reduced. Catering Center (central kitchen) is the new restaurant format, because it is conducive to the chain stores on the restaurant quality control, to achieve the standardization of food quality; is conducive to its control of operating costs, but also help to save human resources. Based on the investigation and analysis and drawing on the successful experiences of others, we guide the enterprises to formulate operational guidelines and corresponding technical regulations so as to provide technical support and guarantee for the healthy development of the format.