中餐热菜制作中的食品安全管理策略探讨  

Discussion on Food Safety Management Strategies in the Production of Chinese Hot Dishes

作　　者：程雄伟 CHENG Xiongwei(Fuzhou Second Technician College,Fuzhou 350300,China)

机构地区：[1]福州第二技师学院,福建福州350300

出　　处：《食品安全导刊》2024年第30期19-21,共3页China Food Safety Magazine

摘　　要：中餐热菜制作过程中存在诸多食品安全隐患,如原料储存温度控制不当、交叉污染防控机制缺失、关键控制点监测不规范等。本文分析中餐热菜品类和特点,识别主要食品安全风险源,并提出引入原料温控监测体系、分区作业防控体系及完善危害分析的临界控制点(Hazard Analysis and Critical Control Point,HACCP)控制记录等策略,旨在有效降低热菜制作中的食品安全风险,提高餐饮企业的食品安全管理水平,保障消费者健康。There are many potential food safety hazards in the production process of Chinese hot dishes,such as improper control of raw material storage temperature,lack of cross-contamination prevention and control mechanism,and non-standard monitoring of critical control points.This paper analyzes the categories and characteristics of Chinese hot dishes,identifies the main sources of food safety risks,and proposes strategies such as introducing a raw material temperature control monitoring system,a zoning operation prevention and control system,and improving hazard analysis and critical control point(HACCP)control records,aiming to effectively reduce the food safety risks in the production of hot dishes,improve the food safety management level of catering enterprises,and protect the health of consumers.

关 键 词：中餐热菜 食品安全管理 交叉污染防控 

分 类 号：TS201.6[轻工技术与工程—食品科学] F719.3[轻工技术与工程—食品科学与工程] F203[经济管理—产业经济]