对集体用餐配送单位制售配送全流程实行远程监控,系统为二级管理模式,按照多个前端,一个中心设计。系统结构包括捕捉系统、传输系统、控制系统、显示系统。建立集体用餐配送单位食品安全连续性预防、判别潜在危害因素、动态与静态评价相结合、纠正与防止相结合、定性与定量相结合的科学管理机制。 The collective dining delivery unit for sale and distribution of the implementation of the whole process of remote monitoring system for the two management models, in accordance with the number of front-end, a center design. System structure includes capture system, transmission system, control system, display system. The establishment of a collective meal distribution unit food safety continuity prevention, identification of potential hazards, dynamic and static evaluation of the combination of correction and prevention, qualitative and quantitative combination of scientific management mechanism.