HACCP在烹饪实验室原料管理中的应用

Application of HACCP System to Management of Raw Materials in Cuisine Laboratories

本文运用HACCP体系,结合烹饪实验室的特点,通过对在烹饪实验室原料管理中的危害因素分析,确定了原料来源的可靠性、严格验收、保证环境安全、保证原料管理人员的安全性为关键控制点。

By applying the HACCP system to management of raw materials in cuisine laboratories, this paper analyzes the negative factors in the management of cuisine raw materials, through which we can determine the key factors：the reliability of sources of raw materials, strict inspection of environmental safety and the safety of managers who are in charge of it.