铁路站车膳食制作与配送经营安全管理的探讨

Discussion on Safety Management of Catering Production and Distribution of Railway Stations and Trains

铁路站车膳食制作与配送经营安全管理应与时俱进,顺应旅客和市场需求,结合工作实践,提出膳食种类设定应具有前瞻性和包容性,过程管理应突出铁路站车膳食制作与配送特点,强化时间-温度等关键环节控制,微生物污染控制应符合配送膳食安全风险评估要求、成本效益分析等基本原则,满足加工关键环节、过程产品及成品等的全过程管理需要。

The safety management of food production and distribution of railway stations and trains should keep pace with the times, conform to the needs of passengers and the market, and combine with work practice. It is proposed that the setting of food types should be forward-looking and inclusive. The process management should highlight the characteristics of food production and distribution of railway stations and trains, strengthen the control of key links such as time and temperature. The microbial pollution control should conform to the basic principles of food safety risk assessment and cost-benefit analysis of distribution, and meet the needs of the whole process management of key links of processing, process products and finished products.