HACCP系统在冷菜加工中的应用  

The Application of HACCP System to Cold Dish Processing

作　　者：许荣华[1] 孟祥萍[1] 

机构地区：[1]北京联合大学旅游学院,北京100101

出　　处：《扬州大学烹饪学报》2005年第1期30-34,共5页Cuisine Journal of Yangzhou University

摘　　要：餐饮卫生安全的控制是减少食物中毒发生的关键,是餐饮业控制的要点。在餐饮业冷菜加工中建立有效的危害分析与关键点控制(HACCP)系统,对冷菜加工中可能出现的危害进行具体分析,并确定关键控制点与控制措施,这样能确保冷菜食品的安全性,减少食物中毒的发生。Food and drink safety control is the key hygienic point for reducing food poisoning, and also is one of the important controlling essentials for catering industry. The paper discussed how to establish effective Hazard Analysis and Critical Control Points (HACCP) system and gave a concrete analysis of the hazards that may happen in the course of cold dish processing. As a result, main control points and control measures have been determined. In this way cold food safety could be ensured, thus reducing the occurrences of food poisoning.

关 键 词：危害分析与关键控制点(HACCP)系统 餐饮卫生 冷菜加工 食品安全 

分 类 号：TS972.121[轻工技术与工程]