烹饪实训室存在的食品卫生问题及管理对策

Food Hygiene Problems and Management Measures of the Culinary Training Room

对烹饪类专业实训室课程开展的整个流程进行分析,指出包括原料采购、贮藏、人员卫生、环境卫生、厨炊具消毒及食品加工过程等方面可能存在的安全隐患,并针对这些问题提出相应的解决方案。

The whole process of the cooking practical courses was analyzed, the potential safety hazards were pointed out, including purchasing raw materials, storage, personnel＇s health, cleanliness of work environment, disinfection kitchen utensils and food processing, etc. and corresponding solutions were put forward.