影响凉菜卫生合格率的因素

Analysis of the Factors that Influence the Qualification Rate of Cold Dishes

目的通过对凉菜的深刻剖析,加深对凉菜的认识,提高凉菜合格率和减少食物中毒的发生。方法引用相关法律法规和大量学者研究结果进行分析论证。结果凉菜的合格率受凉菜种类、制作工艺、生产经营环境等因素影响。结论凉菜微生物污染原因很多,提高凉菜合格率,应采取多种有效预防措施。

[ Objective] To improve the qualification rate of cold dishes and reduce food poisoning through deepening the understand- ing and analysis of cold dishes. [ Methods ] Analysis and argumentation were made according to relevant laws, regulations and a large amount of research result. [ Results] The qualification rate of cold dishes might be influenced by the types of dishes, cooking process and production environment. [ Conclusion] There are many reasons for the microorganism contamination in cold dishes; a variety of effective preventive measures should be taken to improve the qualification rate of cold dishes.