基于HACCP的集体配餐单位食品安全危害评估及改进对策

Food Safety Hazard Assessment and Improvement Countermeasures of Collective Catering Unit Based on HACCP

HACCP是一种被世界各国认可、接受的降低、预防食品安全风险的管理体系。近些年,随着人们对食品安全质量要求的提升,HACCP的应用范围也在不断扩大。运用该危害评估体系不仅可以满足消费者对食品安全的要求,还能够强化政府监管力度,约束食品生产单位行为,切实提高食品品牌形象,保护人体健康,维护社会和谐稳定发展。而如今,集体配餐已成为多数职场员工的首选就餐方式,在这种大背景下,如何确保食品安全已成为重中之重。鉴于此,本文探讨了基于HACCP的集体配餐单位食品安全危害评估体系的构建及其关键控制节点,并提出了改进对策,旨在进一步提高食品安全,保障食品质量。

HACCP is a management system that is recognized and accepted by all countries in the world to reduce and prevent food safety risks.In recent years,with the improvement of people’s requirements for food safety and quality,the scope of application of HACCP is also expanding.The application of the hazard assessment system can not only meet the requirements of consumers for food safety,but also strengthen government supervision,restrain the behavior of food processing units,effectively improve the image of food brands,protect human health,and maintain social harmony and stable development.Nowadays,collective catering has become the first choice of most employees in the workplace,in this context,how to ensure food safety has become a top priority.In view of this,this paper discusses the construction of food safety hazard assessment system based on HACCP and its key control nodes,and puts forward improvement countermeasures to further improve food safety and ensure food quality.