食品安全视野下中央厨房运作现状及管理的思考

On operation and management of central kitchen under view of food safety

餐饮企业以中央厨房规范化设置、集约化采购、标准化加工、统一化配送的模式进行集团生产,取得了一定的成效。然而通过实地走访调查发现,中央厨房企业的运作并不如表面显现得那么"光鲜",其在实际运营中存在一系列食品安全隐患。通过对现实状况的深入剖析提出,加强中央厨房及其连锁门店的复合式交错检查,强化企业内部管理规范从业人员操作行为,规范食品直接接触材料的选择和使用标准,加强安全意识培训落实待用食品安全使用,加大中央厨房相关法律法规建设完善监管,来进一步完善中央厨房的管理,确保食品安全。

Catering company has achieved certain results from the group management mode of standardized central kitchen, intensive procurement, standardized processing and unified distribution. However, through field surveys I find that central kitchens don＇t operate as well as they appeared. There are a series of food safety problems in actual operation.After an in-depth analysis of the actual situation, I put forward some suggestions to further improve the management of the central kitchen and insure the food safety. These suggestions include strengthening the cross-check against the central kitchen and its chain restaurants, strengthening the internal management of enterprises to standardize the performance of their workers, regulating food contact materials selection and its using standards, reinforcing safety awareness training in order to use the standby food safely, building a sound regulatory laws and regulations to improve supervision.