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从卫生安全监管角度看,旅游食品安全风险主要是发生食物中毒,重点是防控旅游团队供餐发生食物中毒。旅游团队供餐食物中毒主要危害因素包括:滨海地区食材供应的特殊风险;团队供餐管理缺乏约束;加工供应特殊风险;供应高风险食品;团队客人自身因素等。采取以下干预监管措施:从严审核,定点供餐;部门联合,协同管理;限制团队供餐品种和方式;加强培训,提高素养;强化检查,落实制度等。
From the health and safety supervision point of view, the main risk of tourism food safety is the occurrence of food poisoning, with a focus on prevention and control of tourism team food poisoning. Tourism team feeding Food poisoning major hazards include: the special risk of food supplies in the coastal areas; lack of constraints on the management of the team feeding; processing and supply of special risks; the supply of high-risk food; team guests own factors. Take the following regulatory intervention measures: strict auditing, fixed-point food; departmental cooperation, collaborative management; restrictions on the type of team meals and methods; to strengthen training and improve literacy; strengthen the inspection and implementation system.