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目的 研究大型会议食品安全监管实践 ,探讨大型会议食品安全监管模式。方法 应用HACCP原理对大型会议食品生产加工过程进行危害分析。结果 进货、烹调加工、熟食加工、备餐、餐具清洗消毒 5个环节为关键控制点。各关键控制点的干预措施主要是从正规渠道采购食品、彻底加热、适宜温度保藏、消毒保洁。结论 该管理模式可以把有限的人力和物力放在最需要控制的关键控制点上 ,从而有效地预防食源性疾患的发生 ,保障大型会议的食品安全。
Objective To study the food safety regulation in large-scale conferences and to discuss the food safety regulation in large-scale conferences. Methods Apply HACCP principle to conduct hazard analysis of food production and processing of large-scale confections. The results of stock, cooking, cooked food processing, preparation of food, tableware cleaning and disinfection of the five links for the key control points. The key control points of intervention mainly from the formal procurement of food sources, completely heated, suitable for temperature preservation, disinfection cleaning. Conclusion This management mode can put limited manpower and material resources at the most critical control points that need to be controlled, so as to effectively prevent the occurrence of foodborne diseases and ensure the food safety of large-scale conferences.