建立职工餐厅食品安全质量管理体系的必要性

目的建立职工餐厅食品安全质量管理体系。方法根据ISO22000食品安全管理体系、HACCP管理体系、《中华人民共和国食品安全法》及职工餐厅各项管理类法规和政策,结合管理运营工作实际,建立符合中大型职工餐厅适用的食品安全质量管理体系。结果把日常餐饮管理提高到了质量管理高度,确定了食品质量安全目标,管理人员组织架构及岗位职责,明确了风险控制关键环节、显著危害、控制因素和需要采取的预防措施。在实际工作中最大限度的把控食品质量安全,并在新冠疫情等应急事件中反应迅速,确保检验检测机构的良好运转。结论科学有效的食品安全质量管理体系对推进职工餐厅管理的科学化、规范化、标准化、现代化发展模式具有重要意义。对提升职工餐厅质量、保障可持续发展起到了较好的引导和促进作用。

Discussion on the necessity of establishing food safety and quality management system in staff restaurant

Objective Establish food safety and quality management system for staff canteen. Methods According to the ISO22000 food safety management system, HACCP management system, the food safety law of the people"s Republic of China and various management regulations and policies of the staff restaurant, combined with the actual management and operation work, the food safety and quality management system suitable for medium and large-scale staff restaurants is established. Results The daily food and beverage management was improved to a high level of quality management. The food quality and safety objectives, organizational structure and post responsibilities of management personnel were determined. The key links of risk control, significant hazards, control factors and preventive measures to be taken were defined. In the actual work to maximize the control of food quality and safety, and in the new crown epidemic and other emergency events, rapid response, measures in place to ensure the good operation of inspection and testing institutions. Conclusion Scientific and effective food safety and quality management system is of great significance to promote the scientific, standardized, standardized and modern development mode of the staff restaurant management. It has played a good role in guiding and promoting the quality of the staff restaurant and ensuring the sustainable development.