中职烹饪专业实训食品安全管理的构建  

Construction of Food Safety Management in Vocational Culinary Professional Training

作　　者：罗家珮 LUO Jiapei(Guangxi Polytechnic Vocational and Technical School,Nanning 530031,China)

机构地区：[1]广西理工职业技术学校,广西南宁530031

出　　处：《食品安全导刊》2025年第1期51-54,共4页China Food Safety Magazine

摘　　要：职业教育以就业为导向,专业教师合理安排理论与实训教学,提高学生的职业素养与市场竞争力。中职烹饪专业不仅向学生传授烹饪技能,更重要的是引导他们学习食品安全知识,掌握食品安全操作技能,为饮食安全打好基础。本文分析了中职烹饪专业实训室的食品安全管理困境,并结合中职烹饪专业实训教学,从实训课程原材料管理、烹饪过程中的食品安全管理、烹饪实训室管理及消杀制度、课后厨余垃圾处理及环境卫生等方面构建食品安全管理机制,保障烹饪实训中师生人身安全与食品安全。Vocational education is guided by employment,and professional teachers arrange theoretical and practical teaching reasonably to improve students’professional competence and market competitiveness.Vocational culinary majors not only teach students cooking skills,but more importantly,guide them to learn food safety knowledge,master food safety operation skills,and lay a solid foundation for food safety.This paper analyzes the dilemma of food safety management in the training room of cooking specialty in secondary vocational schools,and combines with the training teaching of cooking specialty in secondary vocational schools,constructs a food safety management mechanism from the aspects of raw material management of training courses,food safety management in the cooking process,cooking training room management and disinfection and sterilization system,after class kitchen waste disposal and environmental health,so as to ensure the personal safety and food safety of teachers and students in cooking training.

关 键 词：中职 烹饪专业 安全管理 

分 类 号：G71[文化科学—职业技术教育学]