我国与国际组织航空食品法规标准的对比及分析

Comparative analysis of domestic and international air catering standards

航空食品是指供航空旅客及机组人员在民用航空器上食用的食品,一般是在烹制完成后储存一段时间再食用,因此航空食品在微生物控制等方面与一般普通食品有所差异。本文对我国首部国家标准GB 31641—2016《食品安全国家标准航空食品卫生规范》和国际组织航空食品法规标准中有关微生物风险卫生控制措施等要求进行了梳理、对比和分析,探讨了航空食品生产加工过程中的关键控制措施,并提出相应的建议,为标准实施和未来修订提供参考。

Objective Air catering means the food served to passengers and cabin crew on an airplane,which will be stored after a period of time before consumed.The microbial control and some other measures are different between air catering and ordinary food.In this paper,comparative analysis between China standard and the international standards is performed and shows that the requirements in domestic air catering standard such as temperature control,shelf-life and microbial limits are consistent with the international standards.The suggestions for implementation and revision are discussed.