摘要
如何将HACCP系统与餐饮业结合成为热点。文章将西餐餐饮果蔬类色拉菜肴作为例子,通过对原料采购验收、原料贮存、原料初加工、沙司制作、装盘成菜、消费者食用、餐具用具清洗消毒等环节进行危害分析,并制定出对应的HACCP计划表,为西餐餐饮企业建立与应用HACCP体系提供参考。
How to apply HACCP to the catering industry is now a hot issue .This paper,taking vegetable and fruit salad in the western cuisine as an example ,conducts a hazard analysis of its ingredient inspection ,ingredi-ent storage , preliminary ingredient processing , dressing preparation , presentation , diners ’ consumption , and cleaning and sterilization of the dining and kitchen utensils ,etc.A corresponding HACCP plan is also devel-oped to provide reference for the development and application of HACCP system in western -style catering busi-nesses.
出处
《四川旅游学院学报》
2014年第5期17-19,23,共4页
Journal of Sichuan Tourism University
关键词
HACCP系统
西餐
色拉
危害分析
关键控制点
HACCP system
western-style food
fruit and vegetable salad
hazard analysis
critical control point
