摘要
针对中小型餐饮企业的特点及存在的主要问题,结合HACCP的基本原理,对中小型餐饮企业的加工流程进行了危害分析,确立了食品原料采购、清洗、烹调、冷菜制作4个关键控制点,并制作了中小型餐饮企业的HACCP计划表。
Aiming at the characteristics and main problems of medium and small-scale dining enterprises, and combining with the principles of HACCP, this paper analyzed the hazards in the processing of medium and small-scale dining enterprises, established food materials purchase, washing, cooking and cool dish process as critical control points, and worked out HACCP plan table of medium and small-scale dining enterprises.
出处
《河南科技学院学报》
2007年第2期90-92,共3页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
关键词
HACCP
中小型餐饮企业
应用
HACCP
medium and small-scale dining enterprise
application
