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HACCP管理系统在学生营养餐生产企业中的应用 总被引:9,自引:1,他引:9
为保证学生营养餐的安全卫生,保障学生的身体健康,将HACCP管理系统应用于学生营养餐生产企业中。通过对学生营养餐生产流程的危害分析,确定出原料采购、食品烹调加热、熟食容器和餐盒的洗刷消毒、出锅至食用的间隔时间为关键控制点。对每一关键控制点分别制定出适宜的关键限值,明确规定监控的对象、方法、频率、人员及纠偏措施。通过HACCP管理系统的实施,营养餐成品的抽检合格率有了显提高。 相似文献
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近年来,国外食品包装容器的发展有以下几个特点:1、微波包装容器成为容器生产的热点。随着微波炉的迅速普及,用于包装微波烹调方便食品的容器迅速发展,方便食品、冷冻食品等的包装均以适应微波炉烹调为发展目标。这种食品包装容器可分为两类:一类是要求单一的,不影响食品正常加热的容器;另一类是能对食品的加热起一定调节作用的容器,以便制作表面焦黄或松脆的食品,或者容器壁能阻挡一定的微波以防止食品加热过度等。现在最时兴的食品包装是既可以微波炉上,又可以在普通煤气炉或电炉上加热蒸制的两用托盘包装,做好后放到餐桌上即… 相似文献
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研究旨在了解广西苍梧县辖区内市售的即食食品中食源性致病菌污染情况,确定受污染相对严重的高危食品类别,为预防控制食源性疾病的发生和防治提供技术依据。按照《食品安全国家标准食品微生物学检验》现行有效方法对苍梧县辖区内采集的198份即食食品样品检测。结果显示:198份即食食品样品中有18份样品被致病菌污染,共检测出4种19株致病菌,总检出率为9.09%,检出率最高的是学生午餐50.00%,其次是婴幼儿食品15.00%,外卖配送餐、裱花蛋糕也有检出食源性致病菌;198份即食食品样品7个检测项目共568项次检测中总检出率为3.34%,共检出4项食源性致病菌,蜡样芽孢杆菌检出率最高为15.48%,阪崎肠杆菌次之,检出率为7.50%。因此,苍梧县辖区内市售的即食食品中学生午餐和婴幼儿食品食源性致病菌检出率较高,建议加大监测范围与力度。 相似文献
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话题之三家庭如何保管食用碘盐?(1)应购买近期出厂的小包装碘盐,随吃随买,尽量不要久存之后才用。(2)贮存碘盐,最好选用加盖严密的陶瓷制品。并应放在阴凉、干燥处,避免受日光直射和吸潮高温等,以免碘剂挥发。(3)食用碘盐时千万不能淘洗。并尽量避免用碘盐爆锅、长炖、久煮,以免碘受热而逸出。最好在汤菜食品即将做好后加碘盐调味。话题之四人每天需要的磺量是多少?正常情况下,人每日需要的碘量是:成人约100至150微克;青少年约200微克;儿童约对微克;婴儿约30微克2妊娠及哺乳期妇女则高达400微克。话题之五食用碘盐品种中… 相似文献
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美国学生营养餐 总被引:1,自引:0,他引:1
中国学生营养促进会应美国学生营养餐协会(AMERICANSCHOOLFOODSER-VICEASSOCIATION,简称ASFSA)主席简尼特·班特尼(JANETHBANTLY)女士的邀请,参加了1997年7月19日至25日在美国佛罗里达州奥兰多市召开的美国学生营养餐协会第51届年会暨第一次国际学生营养论坛会,又于1997年10月接待了班特尼女士带领的ASFSA访华团,进行了交流。现将美国学生营养餐情况做一简单介绍。一、美国学生营养餐立法情况美国1929年经济危机,很多人吃不饱饭;战后又因饮食结构不合理,造成美国青年身体素质很差,当兵达不到标准。为… 相似文献
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食京都丽梦食品有限公司由中国农业大学和日本国京食株式会社于1995年9月共同出资兴建,是一家以中小学生为主要服务对象,生产学生营养餐的中日合资企业。2001年3月,公司通过ISO9002国际质量体系认证。成为国内营养快餐业中首家通过ISO9002国际质量体系认证的企业。近日该公司董事长张立强先生接受了本刊记者的采访。张董事长介绍,北京都丽梦食品有限公司引进日本20世纪90年代先进的食品加工技术和设备,实施全封闭式流水线生产。公司1998年正式投产后已拥有员工200人,日产能力达5万份,日送餐量2万多份,送餐对象主要是北京市海淀区… 相似文献
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为了解山西省太谷县所销售纯牛奶中抗菌药物残留的情况,随机采购此种牛奶50份,分别采用TTC法、微生物检测法和酶标免疫分析法对样品进行抗生素残留检测,以农业部2001年发布的“无公害食品”牛奶中不得检出抗生素为判定标准。TTC法检测出4份阳性,3份可疑,阳性率为8%,可疑率为6%;微生物法检测出青霉素类残留阳性5份,阳性率为10%;酶标免疫分析法检测出四环素类阳性4份,阳性率为8%,链霉素残留阳性11份,阳性率为22%,磺胺二甲嘧啶检测结果全部为阴性。调查结果显示,市售消毒纯牛奶中有部分存在抗菌药物残留。 相似文献
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将HACCP体系应用于集体用餐单位的食品安全日常管理中,首先对每个环节可能造成的潜在危害进行了分析,确定了影响食品安全的4个关键控制点,包括原料采购及验收、烹调加工、从业人员和餐具的清洗消毒。据此,分别确定了不同关键点的控制措施,并制订出HACCP计划表,确保集体用餐单位的食品加工过程达到安全水平,最终达到预防食品安全问题发生的作用。 相似文献
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May S. M. Wee Christiani Jeyakumar Henry 《Comprehensive Reviews in Food Science and Food Safety》2020,19(2):670-702
Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate‐rich diet, consisting of foods in the form of grains, for example, rice, or a food product made from flours or isolated starch, for example, noodles. Carbohydrates become a health issue when they are digested and absorbed rapidly (high glycemic index), and more so when they are consumed in large quantities (high glycemic load). The principal strategies of glycemic control should thus aim to reduce the amount of carbohydrate available for digestion, reduce the rate of digestion of the food, reduce the rate of glucose absorption, and increase the rate of glucose removal from blood. From a food perspective, the composition and structure of the food can be modified to reduce the amount of carbohydrates or alter starch digestibility and glucose absorption rates via using different food ingredients and processing methods. From a human perspective, eating behavior and food choices surrounding a meal can also affect glycemic response. This review therefore identifies actionable strategies and opportunities across foods and meals that can be considered by food manufacturers or consumers. They are (a) using alternative ingredients, (b) adding functional ingredients, and (c) changing processing methods and parameters for foods, and optimizing (a) eating behavior, (b) preloading or co‐ingestion of other macronutrients, and (c) meal sequence and history. The effectiveness of a strategy would depend on consumer acceptance, compatibility of the strategy with an existing food product, and whether it is economically or technologically feasible. A combination of two or more strategies is recommended for greater effectiveness and flexibility. 相似文献
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Netsanet Shiferaw Terefe Mary Ann Augustin 《Critical reviews in food science and nutrition》2020,60(17):2887-2913
AbstractFermented foods are experiencing a resurgence due to the consumers’ growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and healthy food products. Fermentation imparts unique aroma, flavor and texture to food, improves digestibility, degrades anti-nutritional factors, toxins and allergens, converts phytochemicals such as polyphenols into more bioactive and bioavailable forms, and enriches the nutritional quality of food. Fermentation also modifies the physical functional properties of food materials, rendering them differentiated ingredients for use in formulated foods. The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security. 相似文献
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Devadas RP 《Food and nutrition bulletin》2002,23(2):119-132
This presentation provides information on community-oriented action research conducted under the leadership of Dr. Rajammal P. Devadas, the recipient of the IUNS International Nutrition Award for 2001. Educating, activating, and energizing the community with empowerment have been the focus of the action-oriented research. In the four decades of work presented, massive efforts have been made in the areas of infant and preschool child nutrition; nutritious noon meal programs for children; integration of nutrition, health, and sanitation concepts in the primary school curriculum; use of local foods to eradicate malnutrition; introduction of novel and underexploited foods; food-based approaches to overcome micronutrient malnutrition; equipping women for food and nutrition security; and nutrition education. These efforts have been activated through development of relevant food and educational materials, their introduction to the community, impact evaluation, follow-up, and implementation of the concepts in relevant national programs with massive training efforts. Many of the efforts outlined have formed the basis for regional and nationwide nutrition intervention strategies. The experiences gained and training efforts developed have gone beyond the country-level exposure to training and equipping nutrition workers in other countries. 相似文献
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《Food chemistry》1999,64(4):445-450
Seventeen individual Hungarian foods and ten duplicate meals were analysed for dietary fibre by two current methods; the Englyst procedure (an enzymic-chemical method) for measuring dietary fibre as plant cell-wall non-starch polysaccharides (NSP) and the Prosky procedure (an enzymic-gravimetric method). The results obtained by these two methods are compared. The values obtained by the Prosky method are higher than those obtained by the Englyst method for 16 of the 17 individual foods and for all of the meal samples. National dietary guidelines recommend an increased intake of dietary fibre in the form of fruits, vegetables and whole grains. NSP values for unfortified plant foods provide a reliable marker for the cell-wall material present in the recommended, largely unrefined, plant foods. The Prosky values can represent the measurement of a range of materials formed during food processing and thus do not serve as a reliable guide to the composition of food products or the recommended, naturally occurring high-fibre diet. 相似文献
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为保证农村学校集体用餐安全,对嘉兴市秀洲区村级学校的集体用餐的状况进行了调查.这些学校食堂存在的问题是无证经营,硬件设施不符合卫生要求,集体餐的制作流程不符合卫生要求,在制作、分餐和就餐过程中接触不洁物,使用卫生质量不明的食品原料,加工方法不适当.要改善学校的不安全现状,政府应加大投入,加强农村学校的硬件建设,严格学校食堂的各项管理. 相似文献
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动物源原料富含多种营养物质,尤其是蛋白质含量颇高,在保健食品及其他领域方面都有良好的应用前景。但因其来源、加工方式等方面的特殊性,对其合规性使用的要求更为严格,所以动物源原料在我国用作保健食品的原料时,需十分注意其相关的法规、加工方式及安全性应用等方面的要求。近年来,围绕动物源原料相关的生物活性成分及功能研究已取得了较多新进展,但鲜有团队对动物源原料在我国保健食品中的合规性应用依据、应用现状、保健功能研究进展等方面进行过详细总结。因此,本文阐述了动物源原料在我国保健食品中的合规性应用依据,并以国家特殊食品信息查询平台为检索工具,统计并分析了动物源原料在保健食品中的应用现状,结合目前动物源原料研究进展,提出了对我国动物源原料在保健食品研发中的启示,以期能够为进一步挖掘、开发利用动物源原材料提供有益的借鉴。 相似文献