HACCP原理在某食堂糕点加工中的应用研究

Application of HACCP Principle in Pastry Processing in a Canteen

将危害分析与关键控制点(HACCP)原理应用于某事业单位后勤食堂的糕点加工过程,通过危害分析,识别加工过程中可能存在的危害类型,分析危害的来源和风险等级,确立了加工过程中的3个重要控制点:面粉验收、鸡蛋验收和糕点熟制。针对控制点制定出危害控制计划,并建立监控和验证措施,确立结果评价指标。通过实施HACCP,该食堂能够预防糕点加工过程中的相应危害,降低经营风险,提高管理水平。

The principle of HACCP is applied to the pastry processing process in the logistics canteen of a public institution. Through hazard analysis, the types of hazards that may exist in the process are identified, the source and risk level of hazards are analyzed, and the process is established the three important control points of the market: flour acceptance, egg acceptance and pastry cooking. Develop a hazard control plan for the control points, establish monitoring and verification measures, and establish result evaluation indicators. Through the implementation of HACCP, the canteen can prevent corresponding hazards in the pastry processing process, reduce operating risks, and improve management.