中式自助餐食品安全管理简述

A Brief Description of Food Safety Control in Chinese Buffet

中式自助餐是学校、医院、单位食堂主要的就餐形式,重大宴会广泛使用。依据国家法规,结合实际保障工作,分析加工制作全过程,确定5个关键环节,即原料采购、食品贮存、烹饪加工、人员卫生、餐具清洗消毒。餐饮食品安全以预防控制为主,对关键环节严格控制,具体措施包括正规渠道原料采购、食品储存温度及注意事项、加工制作要点、人员卫生及日常培训、清洗消毒程序。此次研究提出强化关键环节管理,保证食品安全,推动中式自助餐高质量发展。

Chinese buffet is the main form of dining in schools,hospitals and company canteens,and is widely used in large banquet activities.Based on national laws and regulations,combined with supervision work,analyze the whole process of Chinese buffet processing and determines 5 critical control points of raw material procurement,food storage,cooking,personnel hygiene and utensils cleaning and disinfection.Food and beverage safety is based on prevention and control,and the critical control points are strictly controlled.Specific measures include regular channel raw material procurement,food storage temperature and checking,processing critical points,staff hygiene and daily training and cleaning and disinfection procedures.The high-quality development of Chinese buffet can be promoted by strengthening critical control points management.