摘要
HACCP体系在餐饮业的引入受到了广泛关注.本文选择了容易出现食物中毒事件的热制凉食类菜肴作为切入点,通过对原料采购验收、原料贮存、初加工、热加工、冷却、刀工装盘、剩余冷藏、餐用具清洗消毒等过程和环节进行危害分析,制定出操作性强的HACCP计划表,以确保该类食品加工安全,为餐饮企业建立HACCP系统提供参考.
Introduction of HACCP system has been a widespread concern in the catering industry. This paper choses the cold dish after hot-working as an entry point, to carry out hazard analysis through these processes: raw material inspection, raw material storage, preliminary working, heating, cooling, cutting, the remaining frozen, cleaning and disinfecting etc, and develops HACCP plan to ensure the safety of such food-processing. There will be as a reference to establish the HACCP system for catering industry.
出处
《西南民族大学学报（自然科学版）》
CAS
2009年第3期547-551,共5页
Journal of Southwest Minzu University(Natural Science Edition)
关键词
HACCP体系
餐饮业
热制凉食
危害分析
关键控制点
HACCP system
catering industry
cold dish after hot working
hazard analysis
critical control point
