摘要
本文阐述HACCP体系应用的意义,采用HACCP体系对加工过程进行危害分析,确定原材料验收、贮存、烹调加工、餐具洗消、食品留样和从业人员 6 个关键控制点及关键限值,建立监控程序、纠偏措施和验证程序,旨在加强中小学食堂食品安全管理提供思路,保障中小学生饮食安全.
Abstract
This article elaborates on the significance of the application of the HACCP system,uses the HACCP system to conduct hazard analysis on the processing process,determines 6 key control points and limit values for raw material acceptance,storage,cooking and processing,tableware washing and disinfection,food sample retention,and employees,establishes monitoring programs,corrective measures,and verification programs,aiming to provide ideas for strengthening the food safety management of primary and secondary school canteens,and ensure the food safety of primary and secondary school students.
基金项目
石家庄市科学技术局科技计划项目(235170255)
维普
万方数据