中国饮食环境下餐饮服务物质安全风险管理及其检验

Food Safety Risk Management and Inspection of Food Service Operations in Chinese Dietary Environment

目的为餐饮服务提供科学合理的监管途径。方法分析餐饮服务的供应链条和涉及环节的多样性。结果作为食品供应链条的中下游环节,餐饮服务的食品安全问题一方面来自于种植、加工、运输及零售等环节的危害物质积累;另一方面其本身的环节多样性也为食品安全带来了新的潜在风险。餐饮服务作为具有人文特征的消费提供方式,其食品安全监管必须针对饮食特征、习惯、环境来综合建立管理及检验模式。结论物质管理、过程管理及链条化管理作为3种可应用于餐饮服务食品安全监管的模式,各有特点,其中链条化管理更能为餐饮服务提供合理的监管途径。

Objective To explore a scientific and rational way to inspect food safety. Methods The supply chain and the diversity of involved aspects of food service were analyzed. Results As food service is the downstream segment in food supply chain, problems of food safety involved in food service operations were arisen from hazards accumulation in processes of plantation, processing, distribution, and retail. The diversity of itself also brought some potential risks to food safety. Due to the cultural characteristics of food service operations as ways of consumption, the food safety supervision must address and integrate eating characteristics, habits, and environment so as to build a comprehensive management and inspection system. Conclusion Three models with their own features, including substance management, process management, and segment management, could be used for food safety supervision in food service operations. The segment management could be the most rational one for food service operation inspection.