社会经济的持续发展,使人们的物质生活水平、消费能力和消费水平持续提升.在这样的环境下,餐饮行业得到了蓬勃发展,其规模、数量、种类等更加多样化,经营和运营更加规范化.但是,食品安全问题仍然存在且越来越严峻,严重干扰了餐饮业的发展,甚至威胁到人们的身体健康、生命安全.本文运用危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系从原料采购验收、贮存、预处理、烹调加工、餐饮具清洁消毒和从业人员管理6 个环节对餐饮企业加工过程进行危害分析,确定关键控制点并提出纠偏措施,为指导餐饮企业提供了科学有效的方法,更好地落实食品安全主体责任,以保障广大民众"舌尖上的安全".
Research on the Application of HACCP System in Catering Industry from the Perspective of Food Safety Supervision
The sustainable development of social economy,so that people's material living standards,consumption power and consumption level continue to improve.In such an environment,the catering industry has been booming,the scale,quantity,type of catering industry is more diversified,and the operation and operation are more standardized.However,the problem of food safety still exists and is becoming more and more severe,which seriously interferes with the development of the catering industry,and even threatens people's health and life safety.This paper uses HACCP system to conduct hazard analysis on the processing process of catering enterprises from the six links of raw material procurement acceptance,storage,pretreatment,cooking and processing,utensils cleaning and disinfection and staff management,determines the key control points and puts forward corrective measures,providing a scientific and effective method for guiding catering enterprises.We will better implement the main responsibility of food safety to ensure the"safety of the tip of the tongue"of the general public.
food safetycatering industryhazard analysis and critical control point systemcorrection measure
万方数据
维普
