论文部分内容阅读
目的:通过调查办酒户和厨师的食品安全知识和酒席流程,探索研究酒席食品安全的关键控制点。方法:在上海金山区随机选取若干自办家庭酒席的农户、厨师进行问卷调研。结果:受访者在各环节中对原料采购和加工烹饪的关注度最高,分别为38.8%和24.6%。办酒厨师在培训前后的食品安全知识和意识存在显著性差异,厨师健康证、知识培训、食物存放、厨师专业性、申报备案等方面的风险行为比例均超过20%。结论:金山农村酒席食品安全关键控制点为厨师健康证、知识培训、厨师专业性、申报备案、食物存放、原料采购和加工烹饪等7项。
OBJECTIVE: To explore key control points for studying the safety of banquet foods by investigating the food safety knowledge and banquet procedures of bankers and chefs. Methods: A number of farmers and chefs who set up their own family banquet were selected randomly from Jinshan District of Shanghai for questionnaire survey. Results: The respondents were most concerned about raw material purchasing and processing cooking at all stages, at 38.8% and 24.6% respectively. There were significant differences in knowledge and awareness of food safety before and after the training. Chef health certificates, knowledge training, food storage, professional cooks, filing and filing of risk-taking behaviors all exceeded 20%. Conclusion: Jinshan rural banquet food safety key control points for the chef health certificate, knowledge training, professional chef, filing and filing, food storage, raw materials procurement and processing of cooking seven.