论文部分内容阅读
近年来,食品安全问题越来越突出,食品安全事件不断发生,而部队食堂同时就餐人数多、品种多、数量大,给部队食品安全工作造成了很大压力,为了确保餐饮食品安全,保障就餐人员的身体健康,预防急性中毒事件的发生,对2015年餐饮食品卫生监督检查结果进行总结分析,并针对主要存在的问题提出可行性建议,报告如下。1问题1.1食品留样不规范:留样时间不足,留样量不足,未冷藏保存,留样记录不完整。1.2不符合“生进熟出”要求,原料与半成品加工顺序存在交叉或返流现
In recent years, the issue of food safety has become more and more prominent. Food safety incidents have taken place continuously. However, the number of troops dining at the same time at the same time has a large number of breeds and large numbers, putting a lot of pressure on the food safety work of the armed forces. In order to ensure catering food safety and ensure dining Staff’s health, to prevent the occurrence of acute poisoning incidents, summarize and analyze the results of catering and food hygiene supervision and inspection in 2015, and put forward feasible suggestions according to the major existing problems, the report is as follows. 1 Problem 1.1 food sample is not standardized: Sample time is not enough, leave enough sample, not refrigerated, sample retention record is incomplete. 1.2 does not meet the “Health and cooked into” requirements, raw materials and semi-finished products processing order exists in the cross or back to the present