HACCP体系在学生食堂食品安全管理中的应用研究  

Research on the application of HACCP systemin food safety management of canteen

作　　者：魏强 朱昱漩 邢玮玮 WEI Qiang;ZHU Yuxuan;XING Weiwei(Catering service center,Tsinghua university,Beijing 100084,China)

机构地区：[1]清华大学饮食服务中心,北京100084

出　　处：《食品工程》2020年第3期52-57,共6页Food Engineering

摘　　要：分析了高校学生食堂食品安全管理的难点,阐述了HACCP体系在高校学生食堂食品安全管理中的应用途径,提出了学生食堂产品划分:热食、冷食、米制品、面制品,通过对产品加工过程的危害分析,确定原辅料采购验收、食品添加剂、烹饪制作、餐具清洗消毒、从业人员5个环节为关键控制点,并提出了相应的预防措施,制定HACCP计划,对学生食堂食品安全管理体系建设具有实践意义。In this paper,the difficulty on Food Safety Management of University Canteen is discussed.The application of Hazard Analysis and Critical Control Point(HACCP)in Food Safety Management of university canteen is proposed.The food processing steps of canteen were particularized and the potential hazards that might exist in prime step of food production were identified to determine critical control points(CCPs),which included the check and acceptance of raw materials,food additives,cooking,tableware cleaning and disinfection,and employees.In addition,the monitoring measures were developed for each CCP,along with targets and corrective actions,and the special HACCP plan of canteen was then established.The research results are of practical significance to the construction of the food safety management systemin the student canteen.

关 键 词：高校伙食 学生食堂 HACCP体系 食品安全 

分 类 号：TS201.6[轻工技术与工程—食品科学]