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目的确保重大活动中的食品安全,探索HACCP体系在重大活动餐饮业中的建立和应用。方法参照国际食品法典委员会(CAC)制定的《HACCP体系及应用准则》推荐的原理和程序,选择湘潭市3家加工经营场所面积3000m2以上大型餐饮单位作为研究对象,建立餐饮加工制作中的HACCP体系。结果确定原料采购验收、烹饪加热、冷菜制作、餐具的清洗消毒、人员健康卫生五个关键控制点,并制定出详细的HACCP计划。结论建立的HACCP体系,能有效控制重大活动餐饮加工中的危害。
Objectives To ensure food safety in major activities and to explore the establishment and application of HACCP system in major events catering industry. Methods With reference to the principles and procedures recommended by the Codex Alimentarius Commission (CAC) in the HACCP System and Its Application Guidelines, three large-scale catering establishments with more than 3000m2 processing establishments in Xiangtan City were selected as research objects to establish a HACCP system for catering processing . The results identified the procurement of raw materials acceptance, cooking heating, cold dish production, tableware cleaning and disinfection, health and personnel of the five key control points, and to develop a detailed HACCP plan. Conclusions The HACCP system established can effectively control the hazards in the catering and processing of major activities.