基于食品安全角度的中央厨房发展现状分析与建议

Development Status and Suggestions of Central Kitchen Under View of Food Safety

中央厨房是一种集约化的餐饮运作模式,通过对食品原材料集中的采购、加工、储运,优化管理、精简工序,逐渐形成的工业化运作,是餐饮业规模化、标准化的发展趋势。因其产业规模和消费群体不断扩大,社会影响力日渐增强,食品安全也成了中央厨房重点关注的问题。从食品安全角度分析了中央厨房的发展现状,对中央厨房在设计、采购、加工、储运环节容易出现的食品安全问题进行了剖析,建议中央厨房应从产品质量控制、标准开发、人才培养、研发创新等方面加强,最终达到中央厨房规模效益和食品安全的统一。

The central kitchen is an intensive catering operation mode.It is the development trend of scale and standardization in the catering industry,which gradually formed industrial operation through the centralized procurement,processing,storage and transportation of food raw materials,with optimized management and streamlined processes.Due to its growing consumer groups and social influence,food safety has also become a major concern in the central kitchen.This paper analyzed the development status of the central kitchen under view of food safety,and the problems of food safety in the design,processing,storage and transportation of the central kitchen.It was suggested that the central kitchen should be strengthened in terms of product quality control,standards development,personnel training,research and innovation,eventually achieve the unification of the scale efficiency and food safety of the central kitchen.