| HACCP体系在餐饮业食品安全管理中的应用 |
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| 引用本文： | 樊永祥,王茂起. HACCP体系在餐饮业食品安全管理中的应用[J]. 中国食品卫生杂志, 2006, 18(1): 1-4 |
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| 作者姓名： | 樊永祥 王茂起 |
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| 作者单位： | 中国疾病预防控制中心营养与食品安全所,北京,100021 |
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| 摘 要： | 为加强对餐饮业食品安全的管理,对HACCP系统在餐饮业中的应用进行了研究和探讨。通过对国内中式餐饮加工和经营方式的调查分析,提出了适合采用HACCP方法管理的餐饮经营方式、基础条件、加工方式,并对HACCP体系在餐饮业中的应用提出了建议。研究认为,在餐饮业采用HACCP系统进行管理不可以照搬通用的模式,应降低基础条件的要求,针对重点环节制定相应的操作规范,重点放在对员工的教育和培训上。
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| 关 键 词： | 危害分析与关键控制点 饮食业 食品 安全管理 |
| 文章编号： | 1004-8456(2006)01-0001-04 |
| 收稿时间： | 2005-12-06 |
| 修稿时间： | 2005-12-06 |
Application of HACCP in Catering Service |
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| FAN Yong-xiang,WANG Mao-qi. Application of HACCP in Catering Service[J]. Chinese Journal of Food Hygiene, 2006, 18(1): 1-4 |
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| Authors: | FAN Yong-xiang WANG Mao-qi |
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| Affiliation: | National Institute for Nutrition and Food Safety, Chinese CDC, Beijing 100021, China |
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| Abstract: | The application of HACCP in catering services was discussed.Methods used in investigating and comparing Chinese catering services were analysed to set the classification of catering services suited for performing HACCP system.A Set of basic qualifications was advised to be the pre-requsisite program of applying HACCP in restaurants.Hazard analysis and setting of critical points should be based on the type of the operation of the Chinese dishes.In conclusion,HACCP system developed from food production industries can't be copied for catering services.Pre-requsiste program which should pay more attention to education of operators may not so complex.Operating rules aimed at critical points should be well followed. |
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| Keywords: | Hazard Analysis and Critical Control Point Catering Trade Food Safety Management |
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