摘要
在餐饮行业,厨师是食品的直接生产者。职业院校作为培养厨师的主要机构,应当在烹饪实践教学中引入HACCP系统,潜移默化地培养学生规范的操作习惯,提高厨房产品的安全系数。运用HACCP原理对烹饪教学各环节进行分析,有利于确立关键控制环节和关键限值、建立关键环节监控体系、制订纠偏措施。
The chef is the direct producer of food in the catering industry. All vocational colleges are the main institutions to train chefs. The HACCP system is introduced in the teaching of cooking practice. It can cultivate the students＇ good operating habits and improve the kitchen products. In this paper,the HACCP principle is used to analyze the various aspects of cooking teaching,which is good for establishing the key control links,key limits,key link monitoring system and corrective measures.
作者
鲁煊
LU Xuan(Tourism and Foreign Language Department, Guangxi Economic and Trade Polytechnic, Nanning 530021, Guangxi, China)
出处
《江苏调味副食品》
2018年第2期37-40,共4页
Jiangsu Condiment and Subsidiary Food
