摘要
餐饮业食品安全事件频繁发生,引起了社会的广泛关注。在餐饮业中应用HACCP食品安全控制体系,对食品安全具有重要的意义。通过对餐饮业工艺流程进行危害分析,确定了原料验收、蔬菜水果消毒冲洗、烹饪加热、冷却、餐具消毒5个关键控制点,提出关键限值及纠偏措施。
Food safety affair which happened repeatedly in food and beverage industry came into the picture. HACCP will be of great importance in food and beverage industry in order to ensure food safety. Based on the processing technology, hazards were analyzed and 5 CCPs were detemfined. Furthermore, critical limit and currective actions were set up which can meet the need of safety control for food and beverage industry.
作者
耿建暖
GENG Jian-nuan(Department of Ecology,Hebei University of Environmental Engineering,Qinhuangdao 066004,Hebei,China)
出处
《江苏调味副食品》
2018年第3期34-37,共4页
Jiangsu Condiment and Subsidiary Food
关键词
餐饮业
危害分析
关键控制点
food and beverage industry
hazard analysis
critical control point
