利用“标准化+”模式提升高校餐饮食品安全管理水平  

Using "standardization +" mode to improve the level of university catering food safety management

作　　者：樊星 朱娉婷 FAN Xing;ZHU Pingting(Center for catering service,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》2022年第4期5-6,32,共3页Food Engineering

摘　　要：食品安全是高校餐饮工作的重中之重。阐述了“标准化+”管理模式在提升高校后勤餐饮食品安全监管中的历史变化和应用研究,将科学技术手段与法规文件相结合,提出“标准化+”模式的4个关键步骤:监督检查和危害分析、科学实验和感官调研、专家评审和学校评审、落地实施和检验检查。将“标准化+”模式应用到高校后勤餐饮的食品安全监管中,是提高食品安全管理水平的探索与创新,对守护师生“舌尖上的安全”具有重要意义。Food safety is the top priority of college catering work. Historical change and applied research of“standardization+” in supervision of food safety in colleges and universities were proposed, combining technology and regulatory documents, put forward four key steps in the pattern of “standardization+ ”: the supervision and hazard analysis, scientific experiments and sensory research, expert review and assessment, implementation and inspection. Introducing the mode of “standardization+” into the food safety supervision of catering in colleges and universities was an exploration and innovation to improve the level of food safety management, which is of great significance to protect the food safety of teachers and students.

关 键 词：食品安全 高校餐饮 标准化 

分 类 号：TS201.6[轻工技术与工程—食品科学]