高校餐饮食品安全管理体系研讨  

Discussion on Food Safety Management System in University Canteens

作　　者：李伟 朱昱漩 魏强 LI Wei;ZHU Yuxuan;WEI Qiang(Catering Service Center,Tsinghua University,Beijing 100084)

机构地区：[1]清华大学饮食服务中心,北京100084

出　　处：《食品工业》2023年第7期231-235,共5页The Food Industry

摘　　要：梳理了当前高校餐饮食品安全管理体系有关研究,将高校餐饮食品安全管理体系从提出主体和管理思想两个维度进行分类。从提出主体看,归纳为“政府行政”“国际认证”“行业或企业自律”三类。从管理思想看,归纳为“以评促建”“过程管理”“现场管理”三类。不同的食品安全管理体系均可提升高校餐饮食品安全管理水平,各有优劣。各高校可依据省情、校情,社会化程度差异等的不同,选择适宜的食品安全管理体系,或将不同类别的管理体系结合运用,确保高校餐饮食品安全。同时,各高校应加强有关对各类食品安全管理体系存在的问题和改进方式的探索研究。This article reviews the current research on the food safety management system of university canteens,and divides them into two dimensions.From the perspective of the main body,it can be summarized into three categories,which are government administration,international certification,and industry or enterprise self-discipline.From the perspective of management thought,it can be summarized into another three categories,which are promoting construction by evaluation,process management,and on-site management.Even though they all can improve the food safety management capacity in university canteens,all of them still have advantages and disadvantages.Based on the differences of province condition,school condition and degree of socialization,the university canteens can choose an appropriate food safety management system,or combine different types of management system to ensure the food safety in colleges and universities.At the same time,schools should strengthen the exploration and research on the problems and improvement methods of food safety management systems.

关 键 词：高校餐饮 食品安全 危害性分析关键控制点(Hazard Analysis of Critical Control Points HACCP) 

分 类 号：G647.8[文化科学—高等教育学]