探讨HACCP体系在餐饮服务行业的应用  

Application of HACCP System in the Food Service Industry

作　　者：武洋[1] 杨永刚[1] 王震红[1] 邵建芳[2] 

机构地区：[1]辽宁省食品药品检验所,沈阳110023 [2]大连市药品不良反应监测中心

出　　处：《中国药事》2012年第8期803-805,813,共4页Chinese Pharmaceutical Affairs

摘　　要：目的为餐饮服务业有效控制潜在危害因素,防止食品安全事故发生提供参考。方法简要介绍了HACCP质量控制体系的由来、基本概念和发展情况,比较了与ISO9000、GMP和SSOP等认证的异同。结果与结论针对餐饮服务业的特点,提出了在餐饮服务业建立和实施HACCP管理体系的设想。Objective To provide a reference for the food service industry to effectively control potential hazards and to prevent food safety incidents. Methods The origin and the basic concepts and development of the HACCP quality control system were briefly introduced, and the similarities and differences were compared among the certification of ISO9000, GMP and SSOP. Results and Conclusion Proposal of how to establish and implement the HACCP management system in the food service industry is put forward, in light of the characteristics of the food service industry.

关 键 词：HACCP 餐饮服务业 食品安全 质量控制 

分 类 号：TS201.6[轻工技术与工程—食品科学]